Kerala Puttu with Kadala Curry

Why You’ll Love This Recipe

• Authentic Kerala pairing: fluffy coconut-layered puttu with a peppery, coconut-rich kadala curry.
• Make-ahead friendly: cook chickpeas and masala ahead; steam puttu fresh in minutes.
• Naturally vegan and gluten-free with hearty protein from black chickpeas.
• Balanced flavors: roasted coconut, fennel, and curry leaves create a fragrant, restaurant-level curry at home.

Grocery List

• Produce: 1 large onion, 1 medium tomato, fresh ginger, garlic, 2–3 green chilies, fresh curry leaves (3–4 sprigs), fresh grated coconut (about 2 1/4 cups), fresh cilantro (optional), ripe bananas (optional, to serve).
• Dairy: None (ghee optional for drizzling).
• Pantry: Roasted rice flour for puttu (puttupodi), dried black chickpeas (kala chana), coconut oil, mustard seeds, fennel seeds, black peppercorns, coriander powder, Kashmiri chili powder, turmeric, dried red chilies, tamarind paste, salt, jaggery (optional).

Full Ingredients

Puttu (Steamed Rice Flour & Coconut)

• Roasted rice flour for puttu (puttupodi): 2 cups (260 g)
• Fresh grated coconut: 1 1/2 cups (120 g), plus extra to serve
• Salt: 3/4 tsp
• Warm water: 3/4–1 cup (180–240 ml), as needed to moisten
• Optional to serve: 1–2 tsp coconut oil or ghee

Kadala Curry (Black Chickpea Curry)

• Dried black chickpeas (kala chana): 1 cup (200 g), soaked 8–12 hours and drained
• Water for cooking: 2 1/2 cups (plus more as needed)
• Salt: 1 tsp, divided (1/2 tsp for cooking + to taste later)
• Coconut oil: 3 tbsp (for sautéing)
• Onion: 1 large (about 2 cups), thinly sliced
• Tomato: 1 medium (150 g), chopped
• Ginger: 1 tbsp, grated
• Garlic: 4 cloves, minced
• Green chilies: 2, slit
• Curry leaves: 2 sprigs (about 20 leaves)

Roasted Coconut Masala Paste

• Fresh grated coconut: 3/4 cup (60 g)
• Fennel seeds: 1 tsp
• Black peppercorns: 1 tsp, lightly crushed
• Coriander powder: 2 tsp
• Kashmiri chili powder: 1 tsp (adjust to heat preference)
• Turmeric powder: 1/4 tsp
• Coconut oil: 1 tsp (for roasting)
• Water: 1/2–3/4 cup, to grind

Tempering (Final Tadka)

• Coconut oil: 1 tbsp
• Mustard seeds: 1/2 tsp
• Dried red chilies: 2, broken
• Curry leaves: 1 sprig

Optional Finishes

• Tamarind paste: 1 tsp (or 1 tbsp tamarind pulp soaked and strained)
• Jaggery: 1/2 tsp (balances tang; optional)
• Fresh cilantro: 2 tbsp, chopped (optional)

Step-by-Step Instructions

Step 1: Soak the chickpeas (8–12 hours)

Rinse 1 cup (200 g) dried black chickpeas and soak in 4 cups cold water for 8–12 hours or overnight. Drain and rinse before cooking. This step softens the chickpeas so they cook evenly and turn creamy inside.

Step 2: Pressure-cook the chickpeas

Add the soaked chickpeas to a pressure cooker with 2 1/2 cups water and 1/2 tsp salt. Instant Pot: Pressure Cook on High for 35 minutes, then natural release for 15 minutes. Stovetop pressure cooker: Cook over medium heat for 6–7 whistles (20–25 minutes), then let pressure drop naturally. Check for doneness—they should be soft but intact. Reserve at least 1 1/2 cups of the cooking liquid for the curry.

Step 3: Roast the coconut and grind the masala

Heat 1 tsp coconut oil in a skillet over medium heat. Add 3/4 cup grated coconut and roast, stirring continuously, until deep golden-brown and nutty, 8–10 minutes. Reduce heat to low and stir in fennel seeds, crushed black peppercorns, coriander powder, turmeric, and Kashmiri chili powder for 30 seconds. Cool slightly, then blend with 1/2–3/4 cup water to a smooth, thick paste.

Step 4: Build the curry base

In a wide pan, heat 3 tbsp coconut oil over medium heat. Add the sliced onion and sauté until soft and lightly browned, 8–10 minutes. Add ginger, garlic, green chilies, and curry leaves; sauté 1–2 minutes until fragrant. Stir in the chopped tomato and cook until it breaks down and the oil starts to release, 3–4 minutes.

Step 5: Simmer and finish the curry

Add the cooked chickpeas along with 1 1/2 cups of their cooking liquid. Stir in the roasted coconut masala paste and 1/2 tsp salt. Bring to a boil, then simmer uncovered over medium-low heat for 12–15 minutes until the gravy thickens and turns glossy. Finish with 1 tsp tamarind paste and a tiny pinch of jaggery (optional). Adjust salt, heat, and consistency with a splash of water if needed.

Step 6: Hydrate the puttu flour

In a bowl, combine 2 cups (260 g) roasted rice flour and 3/4 tsp salt. Sprinkle in 3/4–1 cup warm water a little at a time, rubbing with fingertips until the mixture feels like moist sand. It should clump when pressed but crumble when rubbed. Cover and rest 15 minutes to hydrate evenly, then fluff with fingers to remove lumps.

Step 7: Steam the puttu

Bring water in your steamer to a rolling boil over medium-high heat. Assemble the puttu maker: add 1–2 tbsp grated coconut at the base, then 4–5 tbsp moistened flour; repeat layers, finishing with coconut (3–4 layers total). Steam over medium-high heat until a steady stream of steam escapes and the aroma turns nutty, 6–7 minutes per cylinder. Unmold by pushing from the base. No puttu maker? Layer in a small steel tumbler or bowl, cover with foil pierced with holes, and steam in an idli/stockpot steamer for 10–12 minutes.

Step 8: Temper and serve

For the tadka, heat 1 tbsp coconut oil over medium heat. Add mustard seeds; when they splutter, add dried red chilies and curry leaves for 20–30 seconds. Pour over the curry. Serve hot puttu with the kadala curry alongside. Drizzle a few drops of coconut oil or ghee over the puttu if you like. Optional Kerala-style sides: ripe banana and crisp pappadams.

Pro Tips

• Perfect puttu texture: aim for “hold-then-crumble.” When a handful holds shape but breaks apart with a poke, it is ready.
• Use warm water to moisten the flour for faster, more even hydration; the 15-minute rest is non-negotiable.
• Roast coconut patiently to a deep golden-brown—this is where the curry’s smoky sweetness comes from. Stir constantly to avoid scorching.
• Reserve and use chickpea cooking liquid as your curry stock for deeper flavor and body.
• For a pepper-forward finish, coarsely crush fresh peppercorns and sprinkle over the curry just before serving.

Variations

• Red rice or ragi puttu: Swap the rice flour for red rice puttupodi or ragi (finger millet) puttupodi for a nuttier taste and extra fiber.
• Chickpea swap: If black chickpeas are unavailable, use 2 1/2 cups cooked regular chickpeas; simmer gently to avoid breaking.
• Add veg: Dice 1 medium potato or 1 small raw plantain; parboil and add during the curry simmer for an even heartier stew.

Storage & Make-Ahead

Cooked kadala curry keeps 4 days refrigerated in an airtight container and up to 2 months frozen. Reheat gently, thinning with water as needed. Puttu is best steamed fresh. You can refrigerate the moistened flour mixture up to 24 hours; let it come to room temperature and fluff before steaming. To reheat cooked puttu, steam for 2 minutes or microwave covered with a damp paper towel for 30–45 seconds (avoid drying out).

Nutrition (per serving)

Approximate values: 680 calories; 95 g carbohydrates; 17 g protein; 26 g fat; 13 g fiber; 680 mg sodium. Values will vary based on brands and exact quantities.