Aye Baburao! Puttu Kadala Curry: A Steaming Slice of Kerala on Your Plate!
Namaste Doston! Kem chho? Assalamualaikum! Sat Sri Akal! Chef Curry Do’pyaza here, ready to whisk you away on another flavorful adventure! Today, we are diving deep into the heart of Kerala with a dish that’s both comforting and incredibly delicious: Puttu Kadala Curry!
This isn’t just food; it’s a warm hug on a plate, a taste of home, and a vibrant celebration of South Indian flavors.
When do we gobble this up?
Puttu Kadala Curry is a star during Onam and Vishu, the big festivals in Kerala. It’s a breakfast champion, perfect for starting your day with a hearty and wholesome meal. You will often find it served during special occasions, family gatherings, or simply when you crave a taste of Kerala’s magic. It’s especially delightful during the monsoon season when the weather is cool and you need something warm and comforting.
A Little Trip Down Memory Lane
Puttu, the steamed rice cake, has been around for ages in South India. Kadala Curry, the spicy black chickpea curry, is a staple in Keralite households. No one knows exactly who first thought of putting them together, but whoever it was, they were a culinary genius! It’s a match made in food heaven, a testament to the beautiful simplicity of Indian cuisine.
Let’s Get Cooking!
Preparation Time: 20 minutes
Cooking Time: 45 minutes
What You Need (Ingredients):
- For the Puttu:
- Puttu Podi (Rice Flour): 2 cups
- Nariyal ka Burada (Grated Coconut): 1 cup
- Namak (Salt): To taste
- Pani (Water): As needed
- For the Kadala Curry:
- Kala Chana (Black Chickpeas): 1 cup (soaked overnight)
- Pyaaz (Onion): 2 medium, finely chopped
- Tamatar (Tomato): 2 medium, finely chopped
- Adrak-Lahsun ka Paste (Ginger-Garlic Paste): 1 tablespoon
- Hari Mirch (Green Chilies): 2-3, slit lengthwise (adjust to your spice level)
- Lal Mirch Powder (Red Chili Powder): 1 teaspoon
- Dhania Powder (Coriander Powder): 2 teaspoons
- Haldi Powder (Turmeric Powder): 1/2 teaspoon
- Garam Masala: 1/2 teaspoon
- Sarson ka Tel (Mustard Oil) or Tel (Vegetable Oil): 2 tablespoons
- Rai (Mustard Seeds): 1/2 teaspoon
- Curry Patta (Curry Leaves): A few sprigs
- Nariyal ka Tel (Coconut Oil): 1 teaspoon (optional, for finishing)
- Hara Dhania (Fresh Coriander Leaves): For garnish
- Namak (Salt): To taste
Step-by-Step: Making Magic in Your Kitchen
- Soaking the Chickpeas: First, ensure those kala chana have had a good overnight soak. This makes them soft and easier to cook. Drain the water before you start cooking.
- Preparing the Puttu: In a bowl, mix the puttu podi with salt. Slowly add water, mixing with your hands, until the flour is moist and crumbly. It should hold its shape when you press it in your palm but easily crumble when touched.
- Steaming the Puttu: Now, layer the puttu mixture and grated coconut in a puttu kutti (puttu maker). Start with a layer of coconut, then a layer of puttu podi, and repeat until the puttu kutti is full. Steam for about 10-12 minutes, or until steam starts escaping from the top.
- Making the Kadala Curry: While the puttu is steaming, heat oil in a pot or pressure cooker. Add mustard seeds. When they splutter, add curry leaves.
- Sautéing the Aromatics: Add the chopped onions and sauté until golden brown. Then, add ginger-garlic paste and green chilies. Sauté for another minute until fragrant.
- Adding the Tomatoes and Spices: Add the chopped tomatoes and cook until they soften. Now, add red chili powder, coriander powder, turmeric powder, and salt. Sauté for a minute, adding a splash of water if needed to prevent burning.
- Cooking the Chickpeas: Add the soaked and drained black chickpeas to the pot. Mix well with the masala. Add enough water to cover the chickpeas.
- Pressure Cooking (Optional): If using a pressure cooker, cook for 4-5 whistles on medium heat. If cooking in a pot, simmer for about 45 minutes to 1 hour, or until the chickpeas are tender.
- Finishing Touches: Once the chickpeas are cooked, add garam masala and simmer for another 5 minutes. If you like, drizzle a teaspoon of coconut oil for extra flavor. Garnish with fresh coriander leaves.
- Serving: Gently push the cooked puttu out of the puttu kutti. Serve hot with the flavorful kadala curry.
Chef Curry’s Tips for a Stellar Puttu Kadala Curry:
- Puttu Perfection: Don’t over-saturate the puttu podi with water, or your puttu will become dense and sticky. The mixture should be moist and crumbly.
- Spice It Up (or Down): Adjust the amount of green chilies and red chili powder according to your spice preference.
- Coconutty Goodness: Freshly grated coconut makes a world of difference in the puttu.
- Soaking is Key: Don’t skip the overnight soaking of the chickpeas. It significantly reduces cooking time and makes them more digestible.
Cooking it Your Way:
- Gas Stove: Follow the instructions above using a regular pot for the curry and a puttu kutti on the stovetop.
- Induction Stove: Works exactly like a gas stove.
- Pressure Cooker: Reduces the cooking time for the curry.
- Microwave: While you can reheat the curry in the microwave, puttu is best steamed using traditional methods.
- Slow Cooker/Crockpot: You can adapt the curry recipe for a slow cooker. Sauté the onions and spices on the stovetop first, then transfer everything to the slow cooker and cook on low for 6-8 hours.
A Healthy and Happy Meal
Puttu Kadala Curry is not just delicious; it’s also packed with nutrients! Puttu provides carbohydrates for energy, while kadala is a great source of protein and fiber. It’s a wholesome and satisfying meal that will keep you feeling full and energized.
Serving Suggestions:
- Serve hot, straight from the puttu kutti, alongside a generous serving of kadala curry.
- A dollop of ghee on top of the puttu adds richness and flavor.
- You can also serve it with papadum or a side of achaar (pickle) for extra zing.
Now it’s Your Turn!
Go ahead, give this recipe a try! It’s easier than you think, and the results are incredibly rewarding. Share the deliciousness with your friends and family, and let them experience the magic of Kerala cuisine. Don’t be shy, experiment, and most importantly, have fun in the kitchen!
Happy Cooking, Doston!
Your friend,
Chef Curry Do’pyaza