Puttu and Kadala Curry is a popular traditional breakfast dish from the South Indian state of Kerala. It is a combination of two main components: Puttu, a steamed cylindrical rice cake, and Kadala Curry, a spicy black chickpea curry. It is a wholesome and nutritious meal that is loved by locals and visitors alike.
Here’s a brief description of each component:
Puttu is made using rice flour and grated coconut. The rice flour is mixed with water and salt to form a crumbly dough-like consistency. It is then layered with grated coconut in a cylindrical-shaped steamer or puttu maker. The steamer has two sections, with the bottom portion holding water for steaming and the top section containing the rice-coconut mixture. As steam passes through the puttu maker, the rice flour mixture gets cooked and forms cylindrical-shaped rice cakes with a fluffy texture.
- Kadala Curry:
Kadala Curry is a spicy and flavorful curry made from black chickpeas, also known as kadala or Bengal gram. The curry is prepared by cooking soaked chickpeas with a blend of aromatic spices, onions, tomatoes, ginger, garlic, and coconut milk. The spices used in the curry can vary, but common ingredients include turmeric, coriander, cumin, fennel, cinnamon, and chili powder. The curry is slow-cooked until the chickpeas are tender and the flavors are well-incorporated, resulting in a rich and hearty dish.
When served together, the puttu acts as a neutral base that complements the spicy and flavorful kadala curry. The combination of the soft and moist puttu with the robust and slightly tangy kadala curry creates a delightful balance of textures and tastes.
Puttu and Kadala Curry is a beloved breakfast option in Kerala, but it can also be enjoyed as a wholesome meal at any time of the day. It is often served with a side of ripe bananas, pappadam (papad), or grated coconut, adding more variety and flavors to the dish.