Puttu with Kadala Curry Recipe: A Classic South Indian Breakfast Delight

Puttu is a traditional South Indian steamed rice cake made with rice flour and coconut. It’s often served with Kadala Curry, a flavourful black chickpea curry. Here’s how to prepare this classic South Indian breakfast:

Ingredients for Puttu:

• 2 cups rice flour
• 1/2 cup grated coconut
• 1/2 teaspoon salt
• Water, as needed (approximately 1 cup)

Ingredients for Kadala Curry:

For the Kadala Curry:

• 1 cup black chickpeas (kala chana), soaked overnight
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2-3 green chilies, slit (adjust to taste)
• 1-inch piece of ginger, grated
• 2-3 cloves garlic, minced
• 2 large tomatoes, finely chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

Making Puttu:

1. Preparing the Rice Flour Mixture:

1. In a mixing bowl, combine the rice flour and salt.
2. Gradually add water while mixing continuously. The mixture should resemble breadcrumbs and should hold its shape when pressed together.
3. Add grated coconut and mix it evenly with the rice flour mixture.

2. Assembling the Puttu:

1. To make puttu, you’ll need a puttu maker or puttu kutti. In the cylindrical container of the puttu maker, alternate layers of the rice flour mixture and grated coconut.
2. Start with a layer of grated coconut, followed by a layer of the rice flour mixture. Continue this layering process until the container is filled. Finish with a layer of grated coconut on top.
3. Close the puttu maker with its lid.

3. Steaming the Puttu:

1. In a steamer or a large vessel, add enough water to create steam.
2. Place the puttu maker over the steamer or vessel, ensuring that the steam can rise through it.
3. Steam the puttu for about 10-15 minutes until it becomes firm and cooked. You will notice steam escaping from the top holes of the puttu maker when it’s done.
4. Carefully remove the puttu from the maker and set it aside.

Making Kadala Curry:

1. Cooking the Chickpeas:

1. Drain and rinse the soaked black chickpeas.
2. In a pressure cooker, add the chickpeas, water (enough to cover them), and a little salt. Pressure cook for 3-4 whistles or until the chickpeas are tender. Drain and set them aside.

2. Preparing the Kadala Curry:

1. In a large pan or kadai, heat vegetable oil over medium heat.
2. Add the finely chopped onions and sauté until they turn translucent.
3. Stir in the slit green chilies, grated ginger, and minced garlic. Sauté for another 2-3 minutes until the raw aroma disappears.
4. Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.
5. Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt. Mix well to create a flavorful base.
6. Add the cooked black chickpeas to the pan and stir to coat them with the spice mixture.
7. Simmer the kadala curry for 10-15 minutes on low heat, allowing the flavors to meld together. If needed, add a little water to achieve your desired consistency.

Serving Puttu with Kadala Curry:

1. Serve the steamed puttu with the hot and flavorful kadala curry.
2. Garnish with fresh coriander leaves.

Tips:

• You can adjust the spiciness of the kadala curry by varying the amount of green chilies and red chili powder.
• Puttu can also be served with other accompaniments like ripe bananas, grated coconut, or even sugar.

Puttu with Kadala Curry – A Classic South Indian Breakfast:

Puttu with Kadala Curry is a classic South Indian breakfast that combines the steamed rice cake-like puttu with the spicy and flavourful kadala curry. It’s a delicious and filling meal that’s loved by people of all ages. Enjoy this traditional South Indian dish as a wholesome breakfast or brunch treat!

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