Home > Flavours > Puttu & Kadala Curry

Puttu and Kadala Curry

Kerala’s Comforting Breakfast Staple

Puttu and Kadala Curry is a beloved breakfast combination from Kerala, India, celebrated for its simplicity, heartiness, and distinctive flavors. Puttu, a cylindrical steamed rice cake layered with coconut, is paired with Kadala Curry, a spicy black chickpea curry, creating a balanced meal that is filling, nutritious, and packed with flavor. This duo is a staple in many Keralite households and offers a unique taste of the state’s culinary traditions.

What is Puttu?

Puttu is made by steaming a mixture of rice flour and grated coconut. Known for its soft, crumbly texture, this dish is layered in a cylindrical mold or "Puttu Kutti" and then steamed. The alternating layers of rice and fresh coconut create a subtly sweet and fragrant dish. Puttu is traditionally served hot, fresh from the steamer, and can be enjoyed on its own, with a curry, or even with sugar and bananas for a simple, sweet option.

How Puttu is Made

The process of making Puttu involves a few essential steps:

• Preparing the Rice Flour: Raw rice is washed, dried, and finely ground, then roasted slightly for a nutty aroma.
• Moistening the Flour: The rice flour is mixed with water and a pinch of salt until it resembles a breadcrumb-like texture.
• Layering with Coconut: The rice mixture is layered with grated coconut in the Puttu Kutti, with coconut at both the base and top.
• Steaming: The mold is attached to a steamer and steamed until the rice and coconut are soft and fragrant. The resulting Puttu is light, slightly sweet, and crumbly, with a delicate aroma from the coconut, making it the perfect base for a rich, spicy curry.

What is Kadala Curry?

Kadala Curry is a spicy and flavorful curry made with black chickpeas, known locally as "kala chana." This curry is prepared with a blend of spices and typically includes grated coconut or coconut milk, which gives it a creamy texture and balances the spiciness. Kadala Curry has a bold, earthy flavor with a touch of sweetness from coconut, making it a perfect companion to the mild and fluffy Puttu.

Key Ingredients and Cooking Process of Kadala Curry

• Black Chickpeas: Black chickpeas are the main ingredient, soaked overnight and then cooked until tender.
• Coconut: Grated coconut or coconut milk is used for a creamy base, blending well with the spices.
• Spices and Aromatics: The curry includes Kerala’s signature spices like mustard seeds, curry leaves, turmeric, red chili powder, and garam masala, along with ginger, garlic, green chilies, and onions.
• Tempering: The curry is often tempered with coconut oil, enhancing the flavors and adding a distinct aroma. The cooked chickpeas are simmered with coconut paste or milk and spices until the curry reaches a rich, thick consistency. The result is a flavorful, comforting dish with a depth of flavors that balances perfectly with Puttu.

The Harmony of Puttu and Kadala Curry

The combination of Puttu and Kadala Curry is a perfect example of Kerala’s knack for balancing flavors. The soft, crumbly texture of Puttu soaks up the rich, spicy gravy of Kadala Curry, creating a satisfying and comforting meal. The mild sweetness of the coconut in Puttu complements the spicy, earthy flavors of Kadala Curry, making each bite delightful.

Health Benefits of Puttu and Kadala Curry

Puttu and Kadala Curry is a nutritious meal that offers several health benefits:

• High in Protein: Kadala Curry provides a rich source of plant-based protein from black chickpeas, which is especially beneficial for vegetarians.
• Good Fiber Content: Black chickpeas are high in dietary fiber, aiding digestion and promoting satiety.
• Low in Fat: Puttu is steamed, making it a low-fat, wholesome option.
• Rich in Nutrients: The dish contains essential nutrients from the rice, coconut, and chickpeas, including iron, potassium, and vitamins.

Variations and Modern Twists

While the traditional Puttu and Kadala Curry remain popular, there are a few modern variations and adaptations:

• Wheat Puttu: Made with wheat flour instead of rice, offering a more robust flavor and higher fiber content.
• Ragi (Finger Millet) Puttu: A nutritious option made with ragi flour, providing additional minerals and fiber.
• Kadala Curry with Coconut Milk: This version is creamier, as coconut milk is used instead of grated coconut, adding a richer texture.
• Vegetable Kadala Curry: Some recipes add vegetables like potatoes or carrots to the Kadala Curry, making it more filling and colorful.

Experiencing Puttu and Kadala Curry: A Must-Try for Visitors

For travelers visiting Kerala, enjoying Puttu and Kadala Curry is a must to experience the authentic flavors of Keralite breakfast. Many local eateries, traditional restaurants, and homestays serve this dish, allowing visitors to enjoy it fresh and with traditional techniques. Eating this breakfast is not only delicious but also provides a glimpse into Kerala’s culinary heritage and daily life.

Puttu and Kadala Curry exemplify the heartiness and simplicity of Kerala’s cuisine. The combination of soft, steamed rice cakes with a rich, spicy curry provides a delicious contrast of flavors and textures, making it a favorite among locals and travelers alike. Whether enjoyed at a roadside stall or a traditional restaurant, Puttu and Kadala Curry offer an authentic taste of Kerala that’s both comforting and unforgettable.