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Kerala · Breakfast

Puttu with Kadala Curry

Cylindrical steamed cakes of coarsely ground rice flour layered with freshly grated coconut — the definitive Kerala breakfast, served with a robustly spiced black chickpea curry (kadala curry). Puttu has a crumbly, slightly coarse texture that melts when eaten with the thick, dark gravy. Every household has its own puttu maker (puttukudam), traditionally made of bamboo or coconut shell, though aluminium versions are now universal.

🧺 Ingredients

• 2 cups (240 g) puttu podi (coarsely ground rice flour, roasted)
• ¾ cup (75 g) freshly grated coconut
• ½ tsp (3 g) salt
• ¾ cup (180 ml) water (approximately — add gradually)
• 1½ cups (270 g) black chickpeas (kadala), soaked overnight and cooked until soft
• 1 large onion (150 g), finely chopped
• 2 medium tomatoes (200 g), finely chopped
• 1 tsp (3 g) ginger-garlic paste
• 2 green chillies, slit
• 1 sprig curry leaves
• 3 tbsp (30 g) freshly grated coconut, roasted until golden
• 1 tsp (3 g) coriander powder
• ½ tsp (1.5 g) cumin powder
• ½ tsp (1.5 g) turmeric powder
• 1 tsp (3 g) red chilli powder
• 1 tsp (3 g) black pepper powder
• ½ tsp (1.5 g) garam masala
• Salt to taste (1 tsp / 5 g)
• 2 tbsp (30 ml) coconut oil
• The moisture test: squeeze a handful of puttu flour — it should hold shape for 2 seconds then crumble. Too wet = dense, gummy puttu; too dry = it won't hold shape on the plate.

👩‍🍳 How to make Puttu with Kadala Curry

1. Sprinkle water over rice flour in a large bowl, a tablespoon at a time, mixing with fingertips after each addition.
2. The flour should hold shape when squeezed but crumble when pressed — like wet sand.
3. It should NOT form a smooth dough.
4. Adjust water carefully — the right moisture is critical.
5. Place the disc at the bottom of the puttu cylinder.
6. Add a thin layer of grated coconut (2 tbsp), then a layer of moistened puttu flour (4 tbsp), alternating until cylinder is full — end with a coconut layer.
7. Do not pack tightly.
8. Fill the base pot with 2 cups of water and bring to a boil over high heat.
9. Attach the cylinder on top.
10. Steam for 10–12 minutes over high heat until steam visibly puffs out of the small holes at the top and a skewer inserted comes out clean.
11. Push puttu out onto a plate.
12. Dry-roast grated coconut in a pan over medium heat, stirring constantly for 3–4 minutes until golden brown.
13. Cool slightly.
14. Grind with ½ cup water to a smooth paste.
15. Set aside.
16. Heat coconut oil in a pot over medium heat.
17. Add curry leaves and green chillies, fry 30 seconds.
18. Add onion, cook over medium heat for 5–6 minutes until golden brown.
19. Add ginger-garlic paste, cook 1 minute.
20. Add tomatoes, cook over medium-high heat for 4 minutes until oil separates and tomatoes are mushy.
21. Add all dry spices, stir for 1 minute over medium heat.
22. Add cooked chickpeas and 1 cup water.
23. Bring to a boil over high heat, then reduce to medium-low.
24. Add ground coconut paste, stir well.
25. Simmer for 8 minutes until gravy thickens and coats the chickpeas.
26. Adjust salt.

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