Kerala Puttu with Spiced Kadala Curry

⏱ 75 min · Serves 4

Puttu — steamed cylinders of ground rice and coconut — paired with a deeply spiced black chickpea curry is one of Kerala's most beloved breakfast combinations. Earthy, warming, and completely satisfying, this is soul food at its finest.

Per serving: 482 kcal · 16.0g protein · 78.0g carbs · 12.0g fat

Ingredients

• 2 cups rice flour (puttu podi)
• 1 cup freshly grated coconut (or desiccated, lightly moistened)
• 1/2 tsp salt
• 1/2 cup warm water (approximately)
• 1.5 cups dried black chickpeas (kadala), soaked overnight
• 2 medium onions, finely sliced
• 2 medium tomatoes, chopped
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 2 dried red chillies
• 10 curry leaves
• 1 tsp ginger-garlic paste
• 1 tsp coriander powder
• 1 tsp Kashmiri red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp black pepper powder
• Salt to taste
• Fresh coriander leaves to garnish
• 2 tbsp grated coconut for curry garnish

Method

1. Drain the soaked black chickpeas and pressure cook with enough water and a pinch of salt for 4–5 whistles until tender but not mushy. Reserve the cooking liquid.
2. In a wide pan, heat coconut oil over medium heat. Add mustard seeds and let them splutter, then add dried red chillies and curry leaves.
3. Add the sliced onions and fry until deep golden brown, about 12–15 minutes — don't rush this step, it builds the flavour base.
4. Stir in the ginger-garlic paste and cook for 2 minutes until fragrant. Add the chopped tomatoes and cook until they break down into a thick paste, around 8 minutes.
5. Add coriander powder, red chilli powder, turmeric, and black pepper. Stir well and cook the spices for 2 minutes.
6. Add the cooked chickpeas along with 1 cup of their cooking liquid. Simmer on medium-low heat for 10–12 minutes until the gravy thickens and coats the chickpeas. Stir in garam masala and adjust salt. Garnish with grated coconut and coriander leaves.
7. Meanwhile prepare the puttu: mix rice flour and salt in a bowl. Sprinkle warm water little by little, rubbing with your fingers, until the flour resembles damp breadcrumbs that hold shape when pressed but crumble easily. Do not make a dough.
8. Layer the puttu maker or a clean cylindrical mould: add a thin layer of grated coconut, then 2–3 tbsp of rice flour mixture, repeat layers ending with coconut. Steam over boiling water for 8–10 minutes until cooked through.
9. Carefully push the puttu out of the mould onto a plate and serve immediately alongside the hot kadala curry.