Aye Aye, Ladies and Gentlemen! Chef Curry Do’pyaza is Back with a Kerala Classic!
Namaste, Salaam, and Sat Sri Akal, my beloved foodies! How are you all doing? Chef Curry Do’pyaza is back in your kitchen, ready to spice up your life with another delectable dish from the heart of India! Today, we are taking a trip down south, to the land of swaying coconut trees and backwaters – Kerala! We are making the quintessential Kerala breakfast: Puttu and Kadala Curry!
This dish is more than just food; it is an emotion! It’s the taste of home, the warmth of family, and the joy of a simple, delicious meal.
When Do We Feast on Puttu and Kadala?
Puttu and Kadala Curry is a staple in Kerala households, enjoyed throughout the year. But it shines especially bright during Onam and Vishu, the harvest festivals of Kerala. It’s a comforting dish on a rainy monsoon morning and a hearty way to start a festive day. It is a common breakfast dish, but many enjoy it for dinner too!
A Little Story About Puttu…
The history of Puttu is as fascinating as its taste. It is believed to have originated centuries ago in Kerala, possibly as a way to use up leftover rice flour. Over time, it evolved into the cylindrical steamed cake we know and love today. Kadala Curry complements the Puttu perfectly, adding a spicy and flavorful dimension to the meal. It is a match made in culinary heaven!
Let’s Get Cooking!
Preparation Time: 20 minutes
Cooking Time: 45 minutes
What You’ll Need (Ingredients)
For the Puttu:
- Ari Podi (Rice Flour): 2 cups
- Thenga Chirakiyathu (Grated Coconut): 1 cup
- Uppu (Salt): To taste
- Jalam (Water): As needed
For the Kadala Curry:
- Kala Chana (Black Chickpeas): 1 cup, soaked overnight
- Ulli (Onion): 2 medium, finely chopped
- Thakkali (Tomato): 1 medium, finely chopped
- Inji Veluthulli Paste (Ginger Garlic Paste): 1 tablespoon
- Pachha Mulaku (Green Chillies): 2-3, slit lengthwise (adjust to your spice level!)
- Muringakka (Drumstick): 1, cut into 2-inch pieces (optional, but adds a lovely flavour)
- Manga (Mango): 1/2, cut into pieces (optional, but adds a tangy flavour)
- Malli Podi (Coriander Powder): 2 tablespoons
- Mulaku Podi (Chilli Powder): 1 tablespoon (adjust to your spice level!)
- Manjal Podi (Turmeric Powder): 1/2 teaspoon
- Garam Masala: 1/2 teaspoon
- Kadugu (Mustard Seeds): 1 teaspoon
- Uzhunnu Paruppu (Urad Dal): 1 teaspoon
- Karuveppila (Curry Leaves): A few sprigs
- Velichenna (Coconut Oil): 2 tablespoons
- Uppu (Salt): To taste
- Jalam (Water): As needed
Step-by-Step Instructions
Making the Puttu:
- Moisten the Rice Flour: In a large bowl, gently mix the rice flour with salt and sprinkle water little by little, mixing continuously with your fingers. The mixture should be moist but not wet. It should resemble coarse breadcrumbs.
- Layer in the Puttu Kutti: In a Puttu Kutti (Puttu maker), layer grated coconut at the bottom. Then add a layer of the rice flour mixture. Repeat layering coconut and rice flour until the Puttu Kutti is filled.
- Steam the Puttu: Place the Puttu Kutti on top of a pressure cooker or a pot filled with water. Steam for about 10-12 minutes, or until steam starts to come out from the top of the Puttu Kutti.
- Serve Hot: Gently push the Puttu out of the Puttu Kutti and serve hot with Kadala Curry.
Making the Kadala Curry:
- Pressure Cook the Chickpeas: In a pressure cooker, add the soaked black chickpeas with enough water and salt. Cook for about 4-5 whistles, or until the chickpeas are tender but not mushy.
- Prepare the Tempering: In a pan, heat coconut oil. Add mustard seeds and urad dal. When the mustard seeds splutter, add curry leaves, chopped onions, and green chillies. Sauté until the onions turn golden brown.
- Add the Spices: Add ginger-garlic paste and sauté for a minute. Then add chopped tomatoes and cook until they soften. Add coriander powder, chilli powder, and turmeric powder. Sauté for another minute.
- Combine and Simmer: Add the cooked chickpeas (with the water) to the pan. Add the drumstick and mango pieces if you are using them. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the curry thickens slightly and the flavours meld together beautifully.
- Finish and Serve: Stir in garam masala. Adjust salt to taste. Garnish with fresh coriander leaves (optional). Serve hot with Puttu.
Chef Curry’s Top Tips!
- For Fluffy Puttu: Don’t over-moisten the rice flour. It should be just moist enough to hold its shape.
- Coconut is Key: Use fresh grated coconut for the best flavour in both the Puttu and the Kadala Curry.
- Spice It Up (or Down): Adjust the amount of green chillies and chilli powder to suit your spice preference.
- Soaking is Important: Soak the black chickpeas overnight for faster and even cooking.
Cooking It Your Way!
- Gas Stove: The traditional method, perfect for achieving that authentic flavour.
- Induction Stove: Works just as well as a gas stove. Adjust the heat settings accordingly.
- Pressure Cooker (Kadala Curry): Essential for cooking the chickpeas quickly and efficiently.
- Microwave (Puttu): You can steam the Puttu in the microwave using a microwave-safe Puttu maker.
- Slow Cooker/Crockpot (Kadala Curry): For a hands-off approach, cook the Kadala Curry in a slow cooker on low heat for 6-8 hours.
- Air Fryer: Not suitable for Puttu or Kadala Curry
A Little Something About Nutrition
Puttu is a good source of carbohydrates and fibre. Kadala Curry provides protein, fibre, and essential minerals. Together, they make a wholesome and satisfying meal.
Serving Suggestions
- Serve Puttu and Kadala Curry hot.
- A dollop of ghee (clarified butter) on top of the Puttu is a delightful addition.
- You can also serve it with papadums (crispy lentil wafers) for added crunch.
- Some people enjoy it with a side of ripe bananas.
Your Turn Now!
So, there you have it! My take on the classic Puttu and Kadala Curry. I urge you to try this recipe at home. It is easier than you think, and the results are incredibly rewarding. Gather your ingredients, put on your apron, and get ready to experience the magic of Kerala cuisine!
Share your culinary adventures with your friends and family. Let them taste the deliciousness of Puttu and Kadala Curry! Until next time, happy cooking, and remember, food is love!