Puttu And Kadala Curry Recipe
Puttu and Kadala Curry is a traditional dish from the South Indian state of Kerala. It is a combination of two dishes: Puttu, which is steamed cylindrical-shaped cakes made of rice flour, and Kadala Curry, a spicy black chickpea curry. This dish is a popular breakfast and snack food in Kerala and is enjoyed by people of all ages.
Ingredients
For the Puttu:
- 2 cups rice flour
- 1 cup coconut
- Salt
For the Kadala Curry:
- 1 cup black chickpeas
- 1 Onions finely chopped
- 2 Tomato chopped
- 1 cup coconut milk
- 2 tbsp coconut oil
- 1 tsp Cumin (Jeera)
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp Red Chilli Powder
- Salt
Instructions
Pre-Cooking Prep Steps:
- Rinse the puttu flour and keep aside.
- Grate the coconut and keep aside.
- Soak the chana dal in water for 30 minutes.
- Dice the onions and keep aside.
- Cut the tomatoes into small pieces and keep aside.
- Cut the green chilies into small pieces and keep aside.
- Chop the coriander leaves and keep aside.
- Prepare all the ingredients as per the required measurements.
Cooking Steps for Puttu:
- Take a puttu maker or a steam cooker and fill the bottom part with water.
- Fill the center cylinder with puttu flour and grated coconut, alternating between the two.
- Place the center cylinder on top of the bottom part.
- Steam the puttu for 10 minutes or until cooked through.
- Once done, remove the cylinder and transfer the puttu to a serving dish.
- Serve hot with kadala curry.
Cooking Steps for Kadala Curry:
- In a pan, heat oil and add the cumin seeds.
- Once the cumin seeds start to crackle, add the diced onions and sauté until golden brown.
- Add the green chilies and continue to sauté for a minute.
- Add the chopped tomatoes and cook until soft.
- Drain the soaked chana dal and add it to the pan.
- Add the salt, red chili powder, coriander powder, and turmeric powder and mix well.
- Add water and let the mixture come to a boil.
- Reduce the heat and let the curry simmer for 10 minutes or until the chana dal is cooked through.
- Add the chopped coriander leaves and mix well.
- Serve hot with the puttu.
Equipment Used for This Recipe
Notes & Tips
Notes & Comments
- Puttu and Kadala Curry is a versatile dish that can be customized to your preference.
- Feel free to experiment with different vegetables, spices, and seasonings to create your own unique version of the dish.
- It is best enjoyed as a breakfast or brunch dish.
- You can use store-bought puttu flour or make your own by grinding rice flour.
- The puttu flour should be fine, not too coarse.
- Use fresh coconut for best results.
- The chana dal should be soaked in water for at least 30 minutes to make it easier to cook.
- Adjust the spice levels as per your preference.
- The kadala curry can be made with black chickpeas instead of chana dal.
- The curry can be made thicker or thinner by adjusting the amount of water used.
Nutrition Information (Note: Approximate)
Nutrition Facts
Puttu And Kadala Curry Recipe
Amount per Serving
Calories
790
% Daily Value*
Fat
37
g
57
%
Saturated Fat
29
g
181
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
45
mg
2
%
Potassium
880
mg
25
%
Carbohydrates
104
g
35
%
Fiber
9
g
38
%
Sugar
5
g
6
%
Protein
16
g
32
%
Vitamin A
806
IU
16
%
Vitamin B1
0.3
mg
20
%
Vitamin B2
0.1
mg
6
%
Vitamin B3
4
mg
20
%
Vitamin B5
1
mg
10
%
Vitamin B6
1
mg
50
%
Vitamin C
13
mg
16
%
Vitamin E
1
mg
7
%
Vitamin K
6
µg
6
%
Calcium
136
mg
14
%
Iron
6
mg
33
%
Magnesium
151
mg
38
%
Zinc
4
mg
27
%
* Percent Daily Values are based on a 2000 calorie diet.