Puttu and Kadala curry is God’s own nation’s loved breakfast dish. Kadala is a coconut based kala chana (dark chickpeas) curry that is wealthy in protein and lip smacking great when eaten with Puttu. 

 The mix of the rice flour steamed cakes with the fragrant and quietly spiced chickpea curry was soothing and filling enough to make your day. 


 Kadala curry is one of the exemplary Kerala veggie-lover, you will ever taste. 


Kala Channa 1 cup, absorb 2 1/2 cups water and 1/2 tsp soak for 8 hours (Black chickpeas) 

Onion 1, finely slashed 

Tomato 1, finely chopped 

Green chilies 2, cut lengthwise 

Ginger garlic glue 1 tsp 

Turmeric powder 1/2 tsp 

Bean stew powder 1/2 tsp 

Coriander powder 3/4 tbsp 

Garam Masala powder 1/4 tsp 

Coconut milk 1 cup 

Curry leaves 1 sprig 

Oil 1 tbsp 

Salt to taste 

Cook in 2 tsp oil and crush to a glue 

Shallots 4, cut 

Coconut 3 tbsps 

Clove 2 

Cinnamon 1″ stick 

Peppercorns 6 

Fennel seeds 1/2 tsp 


Weight cook soaked dark chickpeas in 3 cups of water and salt up to 4 whistles. When cooked, keep aside. 

While the chickpeas are pressure cooking set up the masala by broiling and granulating the fixings required the masala (see above). 

Warmth oil in a substantial bottomed vessel, chopped onions and saute for 4 minutes. Add ginger garlic glue and green chilies and saute for 3 minutes.

Add turmeric powder, bean chilli powder, and coriander powder and blend. Include cleaved tomatoes and saute for 4 minutes. 

Include the cooked chickpeas alongside the leftover water and modify salt. Boil for 4 minutes. Include the ground paste and garam masala powder and cook for 8-10 minutes. 

Include the coconut milk and curry leaves and boil for more 3-4 minutes. Delicious Kadala Curry is ready to serve

Puttu presented with kadala curry is one of the most famous breakfast from Kerala. Puttu is fundamentally a steamed rice flour and coconut log. The mix of delicate puttu with kadala curry (dark chickpeas curry) is great. Customarily puttu was made in bamboo logs and this gave the puttu a dazzling fragrance. 
Puttu is a substantial breakfast and keeps you full for quite a while. 

You can go for puttu podi if you have no time to grind at home. It is easily available in the shops .Putti podi is coarsely ground rice flour. 

To prepare puttu, you will require Puttu kudam. Puttu kudam is a Puttu creator or a Puttu vessel. It comprises of two sections. The base part is for warming water. The top round and hollow part is for steaming Puttu. Without a Puttu Kudam, Puttu can be handily made in an idli skillet. Here below you can see the Puttu Kudam image. If you wish to buy just click on the image below. 

Puttu can be presented with kadala curry or even a veg stew or potato stew. We likewise have puttu sprinkled with some sugar and banana now and again. 

Preparation Method:

Step 1- Puttu flour to make Kerala Puttu.

Take 1 cup Puttu flour in a blending bowl or a skillet. 

puttu flour to make Kerala puttu recipe

2. Include ⅓ teaspoon salt or as required. 

3. Blend well overall. 

4. presently sprinkle ⅓ cup water everywhere. The measure of water required will rely upon the nature of rice flour. So you can include in like manner. 

5. Start to blend the rice flour with the water with your fingertips. 

6. Blend well indeed. 

7. To get delicate puttu, the measure of rice flour to water proportion is significant. To check this tenderly press a little bit of the flour between your palms. It should form lumps 

8. Break all the small bumps in the flour with your fingertips. You can even mix this rice flour blend in a processor to break lumps. 

Preparation  of Puttu

1. First of all Pour 2 to 3 cups water in the base vessel of the puttu kudam

10. Keep on stovetop and let it get the boiling point. 


 In the hollow vessel put the punctured circle made with steel, which comes along with the puttu vessel. As the first layer Put 2 to 3 tablespoons crisp coconut in the round and hollow vessel of the puttu kudam and spread equally. Next, put tenderly puttu flour till it arrives at half of the tube-shaped vessel. As the third layer again continues with coconut, again repeat with puttu flour, again coconut till the vessel fills.

Spot the round and hollow segment over the base vessel wherein the water more likely than not reach boiling point. Close the top portion of the vessel with the provided lid or u can use the coconut shell.
Steam puttu on medium fire till you see steam discharging from the top vent of the round and hollow vessel. At that point switch off the fire. 

Remove from the round and hollow part from the base vessel and permit the puttu inside to cool for 3 to 4 minutes. 

19. At that point use a wooden stick or the stick that provided with the puttu kudam, evacuate the steamed puttu. Enjoy the Puttu with Kadala curry.


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