Kerala puttu and kadala curry

Main Dish
3 servings
20 min
40 min
Very Easy


Number of serving: 3


Store bought Puttu powder/Rice flour 2 cups

Salt a pinch

Fresh shredded Coconut 1 cup

2)Kadala Curry:

Black Chana/Konda Kadala/Black or Brown chickpeas 2 cups (soaked overnight and cooked with salt until soft)

Tomato 2 (pureed)

Onion 1 small (finely chopped)

For the masala(to be grinded):

Coconut ½ cup

Onion 1 small (roughly chopped)

Ginger an inch

Garlic pods 3 nos

Coriander and Cumin seeds 2 tablespoon each dry roasted (optional)

Coriander cumin powder 1 tablespoon

Garam Masala 1 tablespoon

Green chillies 2 nos

Red Chilli Powder 1 tablespoon

Seasoning -

Mustard seeds 1/ teaspoon

Curry leaves a few

Coconut Oil 2 tablespoon


  • 1)Puttu:
    If using rice flour,heat a pan and sauté the flour until raw smell disappears.In a big bowl mix the flour,salt and water until you end up with a crumbled texture. Do not add a lot of water, as we don't need a dough like consistency. For best results, sprinkle water by and gently mix the flour. Add coconut and mix well.Place the mixture in a wide vessel and steam it for about 8-9 minutes in a pressure cooker. You may use an idly stand or jes a plain wide vessel. Serve hot along with Kadala curry(recipe follows).
  • 2)Kadala Curry:
    In a wok/skillet, heat oil and add mustard and curry leaves. Add Onions and sauté until translucent. Add the grinded masala paste, sauté for few minutes.Add the tomato puree and cook until the raw smell disappears. Add salt(salt has been already added while cooking the chickpeas, hence be careful while adding it the second time). Add the boiled/cooked chickpeas to this gravy. Add a cup of water and allow it to cook until it thickens.Serve hot with Puttu.


Kerala Puttu and Kadala Curry, photo 1
Kerala Puttu and Kadala Curry, photo 2
Kerala Puttu and Kadala Curry, photo 3


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