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New Delhi: Kerala’s breakfast traditions rely on gentle cooking methods and precise handling of ingredients. Puttu, made using roasted rice flour and coconut, delivers a soft and neutral base that absorbs flavour without overpowering it. Kadala curry adds depth through black chickpeas simmered in spices and roasted coconut, creating a thick, satisfying gravy that balances the meal. This combination has remained unchanged for generations because it depends on technique rather than excess.
Moisture control decides the softness of puttu, while patience defines kadala curry. When prepared carefully, both dishes come together as a filling breakfast enjoyed across homes, street kitchens, and small eateries throughout Kerala. Here is the recipe and step-by-step cooking method.
Puttu recipe
The texture of puttu depends on slow hydration and correct steaming rather than kneading.
Ingredients for puttu
Puttu Podi (Roasted Rice Flour): 2 cups
Grated Coconut: 1 cup
Salt: to taste (approx. 1 tsp)
Water: as needed (lukewarm water recommended)
How to prepare puttu
In a bowl, mix puttu podi and salt. Add water gradually, mixing with fingers until the flour turns moist and crumbly.
Press a handful to check consistency; it should hold briefly and crumble easily.
Rest the mixture for 15-20 minutes. Layer grated coconut and flour alternately in a puttu maker, finishing with coconut.
Steam on medium flame for 8-10 minutes until steady steam escapes. Serve hot.
Kadala curry recipe
Kadala curry draws its richness from roasted coconut and slow simmering.
Ingredients for kadala curry
Black Chickpeas (Kadala): 1 cup (soaked overnight)
Coconut Oil: 2 tbsp
Onion: 1 large (sliced)
Ginger-Garlic Paste: 1 tsp
Green Chillies: 2-3 (slitted)
Tomato: 1 medium (chopped)
Turmeric powder: 1/2 tsp
Chilli powder: 1-2 tsp
Coriander powder: 1 tbsp
Garam masala: 1 tsp
Coconut (Fresh/Grated): 1/2 cup
Ingredients for tempering
Coconut oil: 1 tsp
Mustard seeds: 1 tsp
Curry leaves: 1 sprig
Small onions/shallots: 3-4 (sliced)
How to prepare kadala curry
Pressure cook chickpeas with 2-3 cups of water and salt for 6-8 whistles until soft.
Roast grated coconut with 1 tsp coriander powder and 1/2 tsp chilli powder until dark brown; cool and grind smooth.
Heat oil, splutter mustard seeds, add curry leaves, shallots, green chillies, ginger-garlic paste, and onion.
Sauté until golden. Add turmeric, chilli powder, coriander powder, and tomato; cook till soft.
Add coconut paste and cooked chickpeas with stock.
Simmer 10-15 minutes. Finish with coconut oil tempering.
Served together with ripe bananas or pappadam, puttu and kadala curry remain a quiet reminder of Kerala’s everyday food wisdom.
