പുട്ടും കടല കറിയും

Puttu and Kadala Curry

Puttu is a steamed rice cake with coconut shavings that is cylindrical in shape. This is a popular breakfast meal as well as a staple food in Kerala. This Kerala dish is typically served with kadala curry, which is just black chickpeas, although it can be eaten in any way that tastes delicious.

Preparation time

15 min

Cooking time

30 min




  • 6 cup Ponmani puttu flour
  • 0.75 tsp salt
  • 2.253 cups of water (as required)
  • 3 cup coconut (grated)
  • Take 6 cup Ponmani puttu flour in a mixing bowl or a pan.
  • Add0.75 tspt aspoon salt or as required.
  • Mix very well.
  •  now sprinkle ⅓ cup water all over. The amount of water required will depend on the quality of rice flour. So you can add accordingly.
  • Begin to mix the rice flour with the water with your fingertips.
  • Mix very well.
  •  To get soft puttu, the amount of Ponmani flour to water ratio is important. To check this gently press a small portion of the flour between your palms. It should form a lump. When you press this flour lump more, then it breaks and crumbles. This should be the texture of the flour.
  • Break all the tiny lumps in the flour with your fingertips. You can even grind this rice flour mixture in a grinder to break lumps. But grind in small batches and use the pulse option of mixer-grinder.
  • Now pour 2 to 3 cups water in the base vessel of the puttu kudam.
  •  Keep on stove top and let it get heated.
  • Steaming puttu

    .Meanwhile first place the perforated disc inside the cylindrical vessel. Then add 2 to 3 tablespoons fresh coconut in the cylindrical vessel of the puttu kudam and spread evenly.

  • Then gently add the puttu flour till it reaches half of the cylindrical vessel.
  •  Then again layer with 2 to 3 tablespoons of grated coconut and spread evenly.
  • Then add the puttu flour again.
  • Cover the top portion with 2 to 3 tablespoons of grated coconut and spread evenly. Cover the top with the lid.
  •  Place the cylindrical portion on top of the base vessel in which the water must have come to a boil.
  • Steam puttu on medium flame till you see steam releasing from the top vent of the cylindrical vessel. Then switch off the flame. It took me about 9 minutes as I have used a large puttu maker. If using a medium sized puttu maker or regular puttu maker, the time will be about 5 to 6 minutes.

  • Remove the cylindrical part from the base vessel and allow the puttu inside to cool for 3 to 4 minutes.
  • Then using a wooden skewer or the stick that accompanied the puttu kudam, remove the steamed puttu.
  • Serve puttu hot or warm with kadala curry or veg stew or potato stew. It will also go well with South Indian chana masala. Also serve some bananas and pappadums by side.

I-S-e- I-dn-

  • 3 cup black chickpea / kala chana (soaked overnight)
  • 1.5 tsp salt
  • 12 cup water
  • for masala paste:
    3 tsp coconut oil
    1.5 inch cinnamon
    6 pods cardamom
    9 cloves
    3 tsp fennel seeds
    1.5 onion (sliced)
    6 clove garlic
    3 inch ginger
    3 tomato (chopped)
    1.5 cup coconut (grated)
    few curry leaves
    0.75 tsp turmeric
    1.5 tsp kashmiri red chilli powder
    3 tsp coriander powder
    1.5 tsp garam masala
    1.5 cup water
  • for curry:
    3 tsp coconut oil
    3 tsp mustard
    3 dried red chilli (broken)
    few curry leaves
    15 shallots (chopped)
    3 chilli (slit)
    1.5 tsp salt
  • in a large kadai heat 1 tsp coconut oil and splutter 1 tsp mustard, 1 dried red chilli, few curry leaves.
  • also add 5 shallots, 1 chilli and saute until the onions turn translucent.
  • further, add the prepared masala paste and saute for 2 minutes.
  • add in pressure cooked kala chana and ½ tsp salt
  • mix well adjusting consistency as required
  • cover and cook for 15 minutes or until the flavours are absorbed well.
  • finally, kadala curry recipe is ready to serve

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