Learn how to make the authentic and delicious Kerala Puttu Kadala with this step-by-step recipe. Puttu, a traditional South Indian steamed rice and coconut cake, is served with flavorful Kadala curry made from black chickpeas. Try this popular breakfast combination today!Puttu Kadala is a traditional and popular breakfast dish from the South Indian state of Kerala. Puttu, which is the base of the dish, is made from a mix of ground rice flour and grated coconut. This mixture is then steamed in a cylindrical vessel with two compartments called a Puttu maker. The steam cooks the mixture, giving it a fluffy texture and a distinct aroma of coconut.

The combination of fluffy and fragrant Puttu and spicy and flavorful Kadala curry makes for a delicious and satisfying breakfast dish that is loved by many.

Here is a step-by-step guide on how to prepare Puttu Kadala:

Ingredients:

1- 2 cups of Puttu flour (ground rice flour)

2- 1 cup of grated coconut

3- Salt to taste

4- Water as needed

5- 1 cup of black chickpeas (kadala)

6- 2 onions, finely chopped

7- 2 tomatoes, finely chopped

8- 2 green chilies, finely chopped

9- 1 tablespoon of ginger-garlic paste

10- 1 tablespoon of red chili powder

11- 1 tablespoon of coriander powder

12- 1/2 tablespoon of turmeric powder

13- Salt to taste

14- 2 tablespoons of oil

15- Curry leaves for garnish

Method:

1- Rinse the black chickpeas in water and soak them overnight. This step is important to ensure that the chickpeas cook evenly and become soft and tender.

2- Once the chickpeas are soaked, drain the water and add the chickpeas to a pressure cooker with enough water and salt. Cook the chickpeas until they are soft and tender. Once cooked, keep the chickpeas aside.

3- In a mixing bowl, add the puttu flour, grated coconut, and salt to taste. Gradually add water to the mixture and mix well with your hands. Make sure the mixture is moist and crumbly, not too wet or too dry. The texture should resemble that of breadcrumbs.

4- Place the mixture in a Puttu maker or any other steamer. Fill one compartment with the puttu mixture and the other compartment with grated coconut. Steam it for about 5-7 minutes until the puttu is cooked and fluffy. Once cooked, use a spoon or fork to remove the puttu from the maker and keep it aside.

5- In a separate pan, heat oil and add chopped onions, green chilies, and ginger-garlic paste. Sauté until the onions turn translucent.

6- Add chopped tomatoes, red chili powder, coriander powder, turmeric powder, and salt to taste. Mix well and cook until the tomatoes become mushy.

7- Add the cooked chickpeas to the pan and mix well. Cook for another 5-7 minutes until the curry thickens and becomes aromatic.

8- To serve, take a serving plate and layer the Puttu and Kadala curry alternately. Garnish with curry leaves.

Notes:

1- You can use canned chickpeas instead of soaking and cooking them. This will save you time and effort, but the flavor may not be as good as freshly cooked chickpeas.

2- Adjust the amount of spices according to your taste preferences. You can increase or decrease the amount of red chili powder, coriander powder, or turmeric powder.

3- You can also add other vegetables like potatoes or carrots to the Kadala curry for added nutrition and flavor.

4- Make sure the puttu mixture is not too wet, or it may not cook properly and become mushy.

5- You can use a mix of white and brown rice flour to prepare Puttu if you want a healthier option.

Nutrition Facts:

The combination of Puttu and Kadala curry is a healthy and balanced breakfast option that provides a good balance of carbohydrates, protein, and fiber. A typical serving of Puttu Kadala (one Puttu cake and a serving of Kadala curry) contains approximately:

• Calories: 350
• Fat: 8 g
• Carbohydrates: 59 g
• Fiber: 10 g
• Protein: 14 g

Here are the nutrition facts for each ingredient used in the Puttu Kadala recipe, based on the quantities mentioned:

Puttu Flour (2 cups):

• Calories: 760
• Carbohydrates: 168 grams
• Protein: 8 grams
• Fat: 2 grams
• Fiber: 2 grams

Grated Coconut (1 cup):

• Calories: 283
• Carbohydrates: 10 grams
• Protein: 2.7 grams
• Fat: 27 grams
• Fiber: 7 grams

Salt (to taste): The amount of salt used in the recipe will vary, so there are no significant nutritional values associated with it.

Water (as needed): Water has no significant nutritional values.

Black Chickpeas (1 cup):

• Calories: 728
• Carbohydrates: 130 grams
• Protein: 48 grams
• Fat: 12 grams
• Fiber: 48 grams

Onions (2 medium-sized):

• Calories: 96
• Carbohydrates: 22 grams
• Protein: 2 grams
• Fat: 0 grams
• Fiber: 4 grams

Tomatoes (2 medium-sized):

• Calories: 44
• Carbohydrates: 10 grams
• Protein: 2 grams
• Fat: 0 grams
• Fiber: 4 grams

Green Chilies (2):

• Calories: 10
• Carbohydrates: 2 grams
• Protein: 0.4 grams
• Fat: 0.2 grams
• Fiber: 0.6 grams

Ginger-Garlic Paste (1 tablespoon):

• Calories: 28
• Carbohydrates: 6 grams
• Protein: 1 gram
• Fat: 0 grams
• Fiber: 0 grams

Red Chili Powder (1 tablespoon):

• Calories: 17
• Carbohydrates: 3 grams
• Protein: 1 gram
• Fat: 1 gram
• Fiber: 2 grams

Coriander Powder (1 tablespoon):

• Calories: 23
• Carbohydrates: 4 grams
• Protein: 1 gram
• Fat: 0 grams
• Fiber: 3 grams

Turmeric Powder (1/2 tablespoon):

• Calories: 9
• Carbohydrates: 2 grams
• Protein: 0 grams
• Fat: 0 grams
• Fiber: 0 grams

Salt (to taste): The amount of salt used in the recipe will vary, so there are no significant nutritional values associated with it.

Oil (2 tablespoons):

• Calories: 240
• Carbohydrates: 0 grams
• Protein: 0 grams
• Fat: 28 grams
• Fiber: 0 grams

Curry Leaves: Curry leaves are used for garnishing and provide minimal nutritional value.

Please note that these values are approximate and can vary depending on various factors such as brand, specific ingredients used, and cooking methods.

The dish is also rich in essential minerals like iron, calcium, and potassium, and provides a good amount of Vitamin C and B-complex vitamins.