Puttu Kadala is a popular breakfast dish in South India, especially in Kerala. It consists of two main components – Puttu, a steamed rice cake, and Kadala Curry, a spicy chickpea curry. This dish is not only delicious but also nutritious and easy to prepare. Here’s how you can make Puttu Kadala at home.
Ingredients for Puttu:
- Rice Flour – 2 cups
- Water – 1 to 1.5 cups
- Salt – as required
- Grated Coconut – 1/2 cup (optional)
Ingredients for Kadala Curry:
- Black Chickpeas – 1 cup
- Water – 3 cups
- Onion – 1 (chopped)
- Tomato – 1 (chopped)
- Ginger – 1 inch piece (chopped)
- Garlic – 4 cloves (chopped)
- Green Chilies – 2 (slit)
- Curry Leaves – a few
- Mustard Seeds – 1 tsp
- Cumin Seeds – 1 tsp
- Turmeric Powder – 1/4 tsp
- Red Chili Powder – 1 tsp
- Coriander Powder – 1 tsp
- Garam Masala Powder – 1/2 tsp
- Salt – as required
- Coconut Oil – 2 tbsp
Instructions for Puttu:
- Take a bowl and add rice flour and salt. Mix well.
- Add water gradually to the rice flour mixture and mix well until the mixture resembles wet sand.
- Cover the bowl with a lid and set it aside for 10 minutes.
- Meanwhile, heat a puttu maker or a steamer with water.
- If using grated coconut, add it to the rice flour mixture and mix well.
- Layer the puttu maker with grated coconut or muslin cloth.
- Add a layer of the rice flour mixture followed by a layer of grated coconut.
- Repeat the layers until the puttu maker is full.
- Place the puttu maker over the steamer and steam for 5-7 minutes until the puttu is cooked.
- Remove the puttu from the puttu maker and set it aside.
Instructions for Kadala Curry:
- Wash and soak the chickpeas in water for at least 8 hours or overnight.
- Drain the water and rinse the chickpeas.
- In a pressure cooker, add the chickpeas, 3 cups of water, and salt. Pressure cook for 5-6 whistles or until the chickpeas are cooked.
- Heat coconut oil in a pan.
- Add mustard seeds and cumin seeds. Allow them to splutter.
- Add chopped onions, ginger, garlic, green chilies, and curry leaves. Saute until the onions turn golden brown.
- Add chopped tomatoes and saute until they turn mushy.
- Add turmeric powder, red chili powder, coriander powder, and garam masala powder. Mix well and saute for a minute.
- Add the cooked chickpeas along with the water. Mix well.
- Bring the curry to a boil and then simmer for 10-15 minutes until the gravy thickens.
- Serve hot with the prepared puttu.
Your delicious Puttu Kadala is now ready to be served. Enjoy!