Puttu And Kadala Curry; A Comforting Breakfast Dish From Kerala

Let's talk about Kerala cuisine! This state in South India is known for its vibrant spices, fresh seafood, and coconut-based curries that are sure to tantalize your taste buds. Kerala is located on the southwestern coast of India, bordered by the Arabian Sea on the west and the Western Ghats on the east. Its proximity to the sea and its tropical climate make it fertile land for a variety of spices and vegetables, which have become the backbone of the region's cuisine.

Kerala's history is marked by trade and migration, which has led to the blending of different cultures and culinary traditions. The ancient spice trade brought spices like pepper, cardamom, and cinnamon to Kerala, which became an important hub for the trade of spices and other commodities.

The exact origin of puttu and kadala curry is unknown, but it is believed to have originated in the southern region of Kerala. The dish was traditionally consumed by laborers and farmers who needed a filling and nutritious breakfast to sustain them through a long day of work in the fields.

Over time, puttu and kadala curry became more popular and found their way into households as breakfast staple. Today, it is a beloved dish in Kerala and is also enjoyed in other parts of India and in countries with a large Indian populations. The popularity of puttu and kadala curry can be attributed to their simplicity, nutritional value, and delicious taste. The rice flour used to make puttu is a good source of carbohydrates, while the grated coconut adds healthy fats and fibre. The chickpeas in the kadala curry are a good source of protein and the blend of spices used in the curry provides a range of health benefits. Puttu itself has a mild taste with a slightly sweet and nutty flavor from the use of coconut. The texture is slightly crumbly, and it has a light and airy consistency. Puttu is typically served with kadala curry, which adds a bold and spicy flavour to the dish. The curry is made with a blend of aromatic spices like cumin, coriander, and turmeric, which are then cooked with onion, tomato, and coconut milk to create a rich and creamy sauce. The black chickpeas in the curry are tender and provide a slightly nutty flavour that complements the sweetness of the puttu. Overall, the combination of puttu and kadala curry provides a balance of flavours and textures that is both satisfying and delicious. The sweetness of the puttu is offset by the spiciness of the curry, creating a perfect harmony of flavours.

Puttu 

The origins of puttu can be traced back to the rice-growing regions of Kerala, where rice was a staple food. Historically, puttu was prepared by grinding rice and mixing it with water to form a dough, which was then steamed in bamboo or coconut shells. The dish was popular among the working class, particularly labourers and farmers, who needed a hearty and nutritious breakfast to sustain them through long days of work. Over time, the preparation of puttu evolved, and today, it is made using rice flour and grated coconut, which is steamed in a cylindrical container. The cylindrical container has a perforated disc or lid at the bottom, which allows the steam to rise and cook the rice flour and coconut mixture.

Kadala Curry 

Kadala curry, or black chickpea curry, is a spicy and flavorful dish that complements the mildness of puttu perfectly. The dish has its roots in South Indian cuisine and is believed to have originated in Kerala. Kadala curry is made by cooking black chickpeas with a blend of spices, such as coriander, cumin, turmeric, and garam masala, along with onions, tomatoes, and coconut milk. The dish has a rich and creamy texture and a complex flavour profile that is both spicy and savoury. The combination of puttu and kadala curry has become a breakfast staple in Kerala and is popular among locals and tourists alike. The dish is often served with other accompaniments, such as ripe bananas, grated coconut, and papadums, to add texture and flavour.

puttu and kadala curry/ pinterest.com

• 1 cup of rice flour
• 1/2 cup grated coconut
• Salt to taste
• Water as required

Ingredients for kadala

• 1 cup of black chickpeas (kadala), soaked overnight
• 2 onions, chopped
• 2 tomatoes, chopped
• 2 green chillies, chopped
• 1-inch ginger, grated
• 3-4 garlic cloves, chopped
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp red chilli powder
• 1/4 cup coconut milk
• Salt to taste
• 2 tbsp oil
• Water as required

Method for Puttu:

• Take the rice flour in a mixing bowl, add salt to taste and mix well.
• Slowly add water little by little to the rice flour and mix with your fingers till you get a crumbly texture.
• Add the grated coconut to the mixture and mix well.
• In a puttu maker, add 2 tbsp of grated coconut at the bottom and add the rice flour mixture on top of it.
• Steam for 5-7 minutes or until the puttu is cooked and fluffy.

Method for Kadala Curry:

• Heat oil in a pressure cooker, add mustard seeds and cumin seeds and let them splutter.
• Add the chopped onions, green chillies, ginger, and garlic and sauté until the onions are translucent.
• Add the chopped tomatoes, turmeric powder, coriander powder, red chilli powder, and salt to taste. Sauté till the tomatoes are soft and cooked.
• Add the soaked and drained black chickpeas and sauté for 2-3 minutes.
• Add water as required and pressure cooks for 5-6 whistles.
• Once the pressure is released, add coconut milk and simmer for 5-7 minutes.
• Garnish with coriander leaves and serve with hot puttu.