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
Step-by-step instructions
Step 1 · Prepare the Puttu: Mix rice flour with a pinch of salt
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.
Step 2 · Layer Puttu: In the puttu kutti
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.
Step 3 · Steam Puttu: Place the puttu kutti on the steamer or pressure cooker
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.
Step 4 · Cook Kadala Curry: Heat coconut oil in a kadhai
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.
Step 5 · Add spices: Add turmeric
Add spices: Add turmeric, red chili, coriander powder. Sauté for 2 minutes. Add soaked black chickpeas and mix well.
Step 6 · Simmer Curry: Add water and salt
Simmer Curry: Add water and salt. Cover and cook for 10-12 minutes or until chickpeas are tender. Mash a few chickpeas for thick gravy.
Step 7 · Serve: Unmold Puttu onto plate
Serve: Unmold Puttu onto plate. Pour Kadala Curry on the side. Enjoy hot.
Why this recipe 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.
A note on tradition
Puttu with Kadala Curry is a breakfast staple in Kerala, often served during festivals like Onam and Vishu. It symbolizes the rich agricultural heritage of South India, with traditional recipes passed down generations. The use of local rice, coconut, and black chickpeas reflects the region’s abundant produce. Family gatherings and festive mornings in Kerala often start with this hearty meal, making it an essential part of Indian culinary culture.