Puttu & Kadala Curry By Chef Rakesh Raghunathan
Puttu & Kadala Curry
Puttu and Kadala Curry is a staple breakfast dish in Kerala. Chef Rakesh Raghunathan shares the recipe in detail.Read More
1 cup rice flour
1 cup freshly grated coconut
For kadala curry
1 cup soaked black chickpeas
1/4 cup chopped coconut
1 cup shallots
1 tsp coconut oil
1 cup coconut paste
1 tsp turmeric powder
1 green chilli
2 tsp red chilli powder
2 tsp coriander powder
water as required
3 - 4 cloves
1 cinnamon stick
1 1/2 tsp saunf
- Heat a pot, add 1 cup rice flour, salt to taste, few drops of water and mix it well.
- Fill one layer of rice flour in a puttu steamer, then one layer of grated coconut, again a layer of rice flour.
- Then close it and let is steam.
- Dry roast cloves, cinnamon stick and saunf. Once the mixture cools, grind it into a powder.
- Heat coconut oil in a pan, add 1 tsp mustard seeds, 1 cup shallots, few curry leaves, chopped green chilli, 2 tsp chopped coconut and roast it well.
- Now add 1 cup soaked black chickpea, 2 tsp red chilli powder, 2 tsp coriander powder, 1 ½ Garam masala powder, water as required, salt to taste and let them cook.
- Add 1 cup coconut paste and water as required. Let it boil.
- Then add 1 tsp coconut oil. Kadala Curry is ready to serve now.
Puttu is a cylindrical rice cake made from coarsely ground rice flour cooked in very little water. This powder is then filled in the puttu patram, meaning vessel to cook puttu. The patram is layered with freshly shredded coconut. It is then steamed for some time.
Kadala Curry is made from black channa (black chickpea/Bengal gram). This gravy is thin and watery, but the whole spices, powdered spices, coconut paste make it flavoursome.
Puttu and Kadala Curry make for an incredibly tasty and filling combination.