Kerala Puttu | Steamed rice flour cake with Kadala | Black Chickpeas - The best breakfast in the world

Puttu is one of the most famous and popular breakfast item in Kerala. Kerala is a state located at the southern tip of Indian Peninsula. Its referred to as "God's own country" owing to its natural beauty and is one of the top tourist destinations on the planet.

While the locations are scenic is cuisine is equally exotic. Today I will show you the recipe for a very healthy, exotic and tasty breakfast cum meal dish. Its easy to make and makes for a handy recipe to have to please those who enjoy your cooking.

Tips

I used tamarind which is the traditional ingredient. You can also use tomato puree or raw mango pulp.

Its best to cook Kerala dishes in Coconut Oil. However you can use other oils as well.

I have used ready made Puttu Flour which is easily available in supermarkets or online. The Puttu flour can also be made traditionally at home using Rice (Paccha Ari).

Traditionally a special Puttu container was needed to steam. These days you can use an attachment that works with most pressure cookers. Best with "Flat Lid" Pressure cookers. However its more important to understand the technique. Then you can use any steaming device and use it to make Puttu. Shape is not that important.

Be careful while mixing water with Puttu Flour. You want a wet powdery texture, It should NOT be sticky. It should be powdery. Its better to make a mistake and make it raw rather than too wet. If too wet. Dry roast on a pan to get ride of excess water. This frying may alter the taste slightly.

You can store boiled chickpeas in the fridge so that when you want to make this dish the time required is reduced significantly.

Ingredients

Puttu

500 gms Pack Puttu Powder/ Flour
3/4th tsp salt
3/4th cup water.
2 cups fresh grated coconut.

Kadla Curry

Chickpeas Prep

1 cup kala chana/ black chickpeas
1/2 tsp salt
3 cups water

Curry Masala

1 inch cinnamon
2 cloves
2 cardamom
1 tsp coriander powder
1/2 tsp garam masala
1 cup grated coconut.
1 dry red chilli
1/2 cup water

Curry

1 tbsp tamarind puree
1 tbsp Ginger-Garlic paste
10 Curry leaves
1 tsp mustard seeds
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1 Green chilli finely chopped
7-8 Shallots chopped / 1 medium onion finely chopped
2 tbsp coconut oil
1/2 tsp salt.

The Recipe

Kadla Curry

Soak the Black Chickpeas overnight.
Add in a pressure cooker with the water and salt.
Pressure cook for 30-40 / 7-9 whistles.
Allow to cool. Then take out the chickpeas. Keep the water. Set them aside.

Add the items under "Curry Masala" in a grinder and grind till its nice and ground. Keep some texture do NOT ground to an absolute pulp. Set Aside.

Heat a pan on medium. Once hot add the coconut oil.
Add the mustard seeds. Once they start spluttering. Add the turmeric and chilli powder.
Then add the curry leaves and green chilli and shallots/onion. Fry till golden in color.
Add the Curry Masala from the grinder. A nice aroma should rise now.
Add the ginger garlic paste. Mix
Put all the Chana/Kadala/Chickpeas into the pan. Mix well.
Add the tamarind paste. Mix well.
Salt as per taste. Mix well.
Cook for a couple of mins.
Serve Hot with Garnishing of grated coconut.

Puttu

Add the salt into the Puttu Flour and mix well.
Water to be added carefully. See the "Tips" section above if you have doubts.
Make sure there are no lumps in the flour. Mix in a grinder for 30 secs if needed.
Once the flour is ready, add the grated coconut.
Stuff into the Puttu Container. Don't stuff too tight. Steam needs to be able to pass though.
Fit it snugly over the whistle holder in the pressure cooker.
In case your pressure cooker has a curved surface make dough out of refiner flour and use it to seal the gap as shown in in pictures below.
Steam till you see steam escaping from the top.It takes around 4-5 mins. Turn down the flame and let it cool for 2-3 mins.
Use the stick provided with the container to gently push the Puttu Out on a plate.
Serve Hot with Kadala Curry poured on top or separately.

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The recipe in pictures

Soak the Black Chickpeas overnight.
Add in a pressure cooker with the water and salt.
Pressure cook for 30-40.
Allow to cool. Then take out the chickpeas. Keep the water. Set them aside.

Add the items under "Curry Masala" in a grinder and grind till its nice and ground. Keep some texture do NOT ground to an absolute pulp. Set Aside.

Heat a pan on medium. Once hot add the coconut oil.
Add the mustard seeds. Once they start spluttering. Add the turmeric and chilli powder.

Then add the curry leaves and green chilli and shallots/onion. Fry till golden in color.
Add the Curry Masala from the grinder. A nice aroma should rise now.

Add the ginger garlic paste. Mix
Put all the Chana/Kadala/Chickpeas into the pan. Mix well.

 

Add the tamarind paste. Mix well.

Salt as per taste. Mix well.
Cook for a couple of mins.

Serve Hot with Garnishing of grated coconut.

Puttu

Add the salt into the Puttu Flour and mix well.

Water to be added carefully. See the "Tips" section above if you have doubts.

Make sure there are no lumps in the flour. Mix in a grinder for 30 secs if needed.
Once the flour is ready, add the grated coconut.

Stuff into the Puttu Container. Don't stuff too tight. Steam needs to be able to pass though.

Fit it snugly over the whistle holder in the pressure cooker.

In case your pressure cooker has a curved surface make dough out of refiner flour and use it to seal the gap as shown in in pictures below.

Steam till you see steam escaping from the top.It takes around 4-5 mins. Turn down the flame and let it cool for 2-3 mins.

Use the stick provided with the container to gently push the Puttu Out on a plate.

Serve Hot with Kadala Curry poured on top or separately.

.

There! The super yum "Puttu Kadla Curry" is ready. While there are variations around, this is the traditional style Kerala Puttu Kadala Curry. This is a very healthy and tasty breakfast dish. Perfect for weekends.

If you have any questions on the dish do reach out via the comments. I will try my level best to share.

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Cher!