Puttu and Kadala Curry – Kerala’s Most Iconic Breakfast Duo

A Match Made in Kerala

If there’s one breakfast combination that every Keralite holds close to their heart, it’s puttu and kadala curry. Puttu — cylindrical steamed rice cakes layered with grated coconut — paired with a spicy, earthy black chickpea curry is a breakfast that’s deeply satisfying, incredibly nutritious, and unmistakably Kerala. It’s the kind of meal that fuels a full day of work and brings the whole family to the table.

Brahmins White Puttu Podi gives you the authentic texture and flavor of traditional puttu without any guesswork, while Laxmi Kala Chana (Kadala) is the perfect black chickpea for a rich, hearty curry.

Part 1: Puttu

Ingredients

• 2 cups Brahmins White Puttu Podi (or Brahmins Chemba Puttu Podi for a red rice version)
• ¾ cup water (approximately)
• ½ tsp salt
• ¾ cup freshly grated coconut (or desiccated coconut)

Equipment

• Puttu maker (puttu kutti) — a cylindrical steamer that fits over a pressure cooker or pot

Instructions

1. Moisten the flour: Place Brahmins Puttu Podi in a bowl. Add salt. Sprinkle water little by little while mixing with your fingers — the flour should be just moist enough to hold its shape when pressed in your fist, but not wet or sticky. It should still feel crumbly.
2. Layer the puttu maker: Place the perforated disc at the bottom of the puttu cylinder. Add a layer of grated coconut (about 2 tbsp), then a layer of moistened puttu flour (about 4–5 tbsp). Repeat layers — coconut, flour, coconut, flour — ending with a coconut layer on top.
3. Steam: Fill a pressure cooker or pot with 2 cups of water and bring to a boil. Attach the puttu maker on top. Steam for 3–5 minutes until you see steam escaping from the top of the cylinder.
4. Unmould: Push the puttu out gently using the handle or a long spoon. It will slide out as a beautiful cylindrical cake with coconut layers visible throughout.
5. Serve immediately with kadala curry.

Part 2: Kadala Curry

Ingredients

• 1½ cups Laxmi Kala Chana (Kadala), soaked overnight
• 2 medium onions, finely chopped
• 2 medium tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 2 green chilies, slit
• 1 sprig curry leaves
• 1½ tsp red chili powder
• 1½ tsp Brahmins Coriander Powder
• 1 tsp Brahmins Garam Masala
• ½ tsp turmeric powder
• ½ cup thick coconut milk
• 3 tbsp coconut oil
• Salt to taste
• For roasting and grinding: ½ cup grated coconut, 1 tsp fennel seeds, 2 dried red chilies, 1 small onion (sliced)

Instructions

1. Cook the kadala: Drain the soaked black chickpeas and pressure cook with 3 cups water, a pinch of turmeric, and salt for 5–6 whistles until completely tender. Set aside with the cooking liquid.
2. Make the roasted coconut paste: In a dry pan, roast grated coconut, fennel seeds, dried red chilies, and sliced onion over medium heat, stirring constantly, until the coconut turns deep golden brown — about 8–10 minutes. Grind to a smooth paste with a little water. This paste is the soul of the kadala curry.
3. Build the curry base: Heat coconut oil in a pan. Add curry leaves and green chilies. Add chopped onions and fry until golden brown. Add ginger-garlic paste and sauté for 2 minutes.
4. Add spices: Add red chili powder, coriander powder, and turmeric. Stir and cook for 2 minutes on low heat.
5. Add tomatoes: Add chopped tomatoes and cook until soft and oil separates, about 8 minutes.
6. Add kadala: Add the cooked black chickpeas along with their cooking liquid. Mix well and bring to a boil.
7. Add coconut paste: Stir in the roasted coconut paste and simmer for 10 minutes until the curry thickens and the flavors meld.
8. Finish: Add thick coconut milk and Brahmins Garam Masala. Simmer on low heat for 3–4 minutes. Adjust salt.
9. Serve hot alongside freshly steamed puttu.

Serving Suggestions

• Classic Kerala breakfast: Puttu + kadala curry is the quintessential combination — break the puttu into the curry and mix as you eat.
• With banana: A ripe Kerala banana (nendran) alongside puttu and kadala is a beloved traditional pairing.
• With pappadam: Add crispy Kozhikoden’s Kerala Pappadam for extra crunch.
• Chemba puttu variation: Try Brahmins Chemba Puttu Podi (red rice) for a nuttier, more nutritious puttu with a beautiful reddish hue.

Tips for Perfect Puttu & Kadala

• Don’t over-wet the puttu flour. The most common mistake — the flour should be crumbly and just moist, not doughy.
• Soak kadala overnight. Black chickpeas are dense — a full overnight soak ensures they cook evenly and become tender.
• Don’t skip the roasted coconut paste. This is what gives Kerala kadala curry its distinctive dark, rich flavor that sets it apart from regular chana masala.
• Fresh coconut makes a difference. Use freshly grated coconut in the puttu layers if possible — it’s sweeter and more aromatic than desiccated coconut.

Shop the Ingredients

• Brahmins White Puttu Podi – 1 kg
• Brahmins Chemba Puttu Podi – 1 kg (red rice variation)
• Brahmins Ragi Puttu Podi – 1 kg (finger millet variation)
• Laxmi Kala Chana / Kadala – 2 lb
• Brahmins Garam Masala – 100 g
• Kozhikoden’s Kerala Pappadam – 200 g