Puttu & Kadala Curry: Origins Of A Classic South Indian Pairing

Puttu and kadala curry are a classic pairing that has become a staple of South Indian cuisine. Puttu is a traditional steamed rice cake that is often paired with kadala curry, a spicy black chickpea curry. This article delves into the history and evolution of these two dishes, which have become a staple in numerous households. 

History Of Puttu

Puttu has been a popular breakfast dish in Kerala for centuries. The earliest reference to puttu can be found in the 16th-century travelogue, the Varthamanappusthakam, which describes the preparation and consumption of puttu. Puttu was traditionally eaten by farmers as a filling and nutritious breakfast that provided them with the energy they needed for a day of work in the fields.

Over time, puttu has evolved to become a popular snack and breakfast food across South India. It is now commonly served with a variety of accompaniments, including kadala curry, banana, sugar, and ghee.

History Of Kadala Curry

Kadala curry is a spicy black chickpea curry that is often paired with puttu. The dish has its roots in Kerala and is a staple in the cuisine of the region. The name "kadala" is derived from the Malayalam language and refers to black chickpeas, which are the primary ingredient in curry.

Kadala curry is typically made with black chickpeas, coconut milk, and a range of spices, including coriander, cumin, and turmeric. It is often served with puttu, appam, or dosa and is a popular breakfast dish in Kerala.

The origins of kadala curry can be traced back to the early centuries of the common era. Chickpeas have been cultivated in India for thousands of years and were a staple in the diet of the Indus Valley civilization. The use of coconut milk and spices in kadala curry is likely to have been influenced by the Arab traders who came to the region in the 7th century. 

Over time, kadala curry has become an integral part of South Indian cuisine and has evolved to include different variations. In some regions, the curry is made with white chickpeas or a combination of chickpeas and lentils. The addition of tamarind and tomatoes in some recipes is also a common variation.

Today, puttu and kadala curry are a popular combination that is enjoyed across South India. It is a dish that is typically served for breakfast but can also be enjoyed as a snack or dinner. The dish has also gained popularity in other parts of India and abroad.

In recent years, there has been a surge of interest in traditional and regional cuisines, including South Indian cuisine. As a result, puttu and kadala curry have gained even more popularity, with many restaurants and cafes offering the dish as part of their menu. 

There has also been an increased focus on using traditional and locally sourced ingredients in cooking. Many home cooks and professional chefs are experimenting with different variations of puttu and kadala curry, using local ingredients such as millets and traditional methods to create unique and flavorful dishes.

Here is an easy recipe to make puttu and kadala curry at home:

Ingredients  

For puttu: 

• 2 cups of rice flour
• 1 cup of grated coconut
• 1 teaspoon salt
• Water, as needed

For kadala curry:

• 2 cups of dried black chickpeas (kadala)
• 1 large onion, chopped
• 2 tomatoes, chopped
• 2 green chilies, chopped
• 1 teaspoon ginger, minced
• 2 teaspoons garlic, minced
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 
• 1 teaspoon fennel seeds 
• 1 teaspoon turmeric powder
• 2 teaspoons of coriander powder
• 1 teaspoon garam masala
• Salt, to taste 
• Water, as needed
• 2 tablespoons oil

Method 

For puttu: 

• In a mixing bowl, combine rice flour, grated coconut, and salt. Mix well. 
• Add water gradually, while mixing the flour, until it reaches a moist sand-like texture. 
• Heat water in a puttu maker or a steamer.
• Fill the puttu maker or cylindrical tubes with alternating layers of the rice-coconut mixture and grated coconut. 
• Place the puttu maker or tubes in the steamer, cover with a lid, and steam for about 10-15 minutes, or until the puttu is cooked through. 
• Remove the puttu from the steamer and serve hot with kadala curry.

For kadala curry: 

• Soak the black chickpeas overnight or for at least 6 hours. Drain and rinse.
• Heat the oil in a pressure cooker or a heavy-bottomed pot.
• Add mustard seeds, cumin seeds, and fennel seeds. Add the chopped onions, green chillies, ginger, and garlic once the seeds begin to sputter. Sauté until the onions turn golden brown.
• Add chopped tomatoes, turmeric powder, coriander powder, and garam masala. Cook until the tomatoes are soft and mushy.
• Add the soaked black chickpeas and salt. Mix well.
• Add enough water to cover the chickpeas by about an inch.
• If using a pressure cooker, close the lid and cook on high pressure for 10–15 minutes, or until the chickpeas are soft and cooked through. If using a pot, cover with a lid and simmer for about 1-2 hours, or until the chickpeas are soft and cooked through. 
• Once the chickpeas are cooked, garnish with chopped coriander leaves and serve hot with puttu.

Enjoy your delicious and healthy breakfast of puttu and kadala curry!