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Puttu with Kadala Curry
Lunch • India
How to Make Puttu with Kadala Curry (Traditional & Healthy Version)
Puttu with Kadala Curry is a cherished South Indian dish, especially popular in Kerala and Tamil Nadu. Puttu, a steamed cylindrical rice cake made from ground rice (chaaval), is layered with grated coconut (nariyal) and cooked in a traditional puttu kutti. Kadala Curry, a spicy and protein-rich black chickpea curry, is cooked with coconut, aromatic spices, and curry leaves. This combination is renowned for its wholesome flavor, soft texture, and satisfying aroma. The dish is often served for breakfast or lunch, and is a staple during regional festivals like Onam and Vishu. The pairing of Puttu and Kadala Curry is more than just a meal—it's a cultural experience. The earthy, mildly sweet Puttu complements the robust, spicy, and coconut-rich Kadala Curry, creating a balanced meal that is both nutritious and comforting. Rich in plant-based protein, complex carbs, and dietary fiber, this dish fits perfectly into a health-conscious Indian diet. It is ideal for anyone seeking a wholesome, vegetarian meal that celebrates traditional Indian cooking. Its popularity during festive seasons and family gatherings highlights its importance in Kerala's culinary heritage. Whether you are tracking calories or simply craving an authentic Indian lunch, Puttu with Kadala Curry delivers on both taste and nutrition. The simple ingredients and steaming technique make it a lighter, oil-free alternative to many other Indian dishes, while still offering a burst of flavor and texture. The dish is highly adaptable, allowing for healthy variations to suit different dietary needs.
Ingredients(for 1 portion of Puttu (1 cylinder) with 1 bowl Kadala Curry)
- 1 cup Rice flour (chaaval ka atta) (finely ground, roasted)
- 1/2 cup Grated coconut (nariyal) (fresh)
- 1/2 cup Black chickpeas (kala chana) (soaked overnight)
- 1 medium Onion (finely chopped)
- 1 small Tomato (finely chopped)
- 1 tbsp Coconut oil (for authentic flavor)
- 8-10 leaves Curry leaves (kadi patta) (fresh)
- 1/2 tsp Mustard seeds (rai)
- 1/4 tsp Turmeric powder (haldi)
- 1/2 tsp Red chili powder (lal mirch)
- 1 tsp Coriander powder (dhaniya)
- to taste Salt
- as needed Water (for steaming and curry)
Instructions
- 1
Prepare the Puttu: Mix rice flour with a pinch of salt. Sprinkle water gradually and rub between palms until the mixture resembles wet sand. The dough should hold shape when pressed but crumble easily.
5 minutes
Use lukewarm water for softer Puttu.
- 2
Layer Puttu: In the puttu kutti, add a layer of grated coconut at the bottom, followed by rice flour mixture. Alternate layers, ending with coconut.
3 minutes
Always start and end with coconut for best texture.
- 3
Steam Puttu: Place the puttu kutti on the steamer or pressure cooker. Steam for 7-10 minutes until you smell the aroma and the Puttu is cooked.
10 minutes
Do not over-steam, else Puttu will become dry.
- 4
Cook Kadala Curry: Heat coconut oil in a kadhai. Add mustard seeds, let them splutter. Add curry leaves, chopped onions, and sauté until golden. Add tomatoes and cook till soft.
5 minutes
Use coconut oil for authentic Kerala flavor.
Why This Dish is Healthy
This dish is steamed, not fried, making it low in unhealthy fats and calories. Kadala Curry uses black chickpeas for a protein boost, ideal for vegetarians. The use of coconut oil and fresh coconut increases good fats while keeping cholesterol low. Its high fiber content supports weight management and gut health. The spices used are known for their health benefits, making this an ideal meal for calorie-conscious individuals.
Puttu with Kadala Curry is rich in plant-based protein, dietary fiber, and essential minerals. The rice flour is gluten-free and provides complex carbohydrates, while black chickpeas are high in protein, iron, and folate. Coconut adds healthy fats and medium-chain triglycerides. The use of coconut oil and spices like turmeric and coriander enhances antioxidants and anti-inflammatory properties. Together, this meal offers balanced macronutrients, supports digestive health, and provides sustained energy for the day.
Pro Tips
- 💡Tip 1: Roast rice flour lightly for extra aroma and texture.
- 💡Tip 2: Soak black chickpeas overnight for faster cooking and softer texture.
- 💡Tip 3: Layer coconut generously for moist and flavorful Puttu.
Storage & Serving
Store leftover Kadala Curry in an airtight container in the refrigerator for up to 2 days. Puttu is best consumed fresh but can be refrigerated and steamed again before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 320.0 kcal |
