Kerala Puttu and Kadala Curry recipe

Added 17 October 2026

This classic breakfast combination features steamed cylindrical rice cakes paired with a hearty, spiced black chickpea curry. It is a traditional staple from Kerala, widely enjoyed as a nutritious and filling start to the day across South Indian households.

Vegan Vegetarian Pescetarian Gluten-Free Dairy-Free Nut-Free Egg-Free Soy-Free

Units: Metric (g, kg) US (oz, lb)

Ingredients

• 2 cups Black chickpeas (379 g)
• 2 tbsp Coconut oil (27 g)
• 1 tsp Mustard seeds (3.7 g)
• 10 leaves Curry leaves (5 g)
• 2 medium Onion (300 g)
• 1 inch Ginger (15 g)
• 3 cloves Garlic (15 g)
• 2 pieces Green chili (30 g)
• 1 tbsp Coriander Powder (6.7 g)
• 1 tsp Red chili powder (2.2 g)
• 0.5 tsp Turmeric powder (1.2 g)
• 0.5 tsp Garam masala (1.2 g)
• 0.5 cup Coconut milk (121 g)
• Salt, to taste
• 3 cups Rice flour (390 g)
• 1 cup Water (237 g)
• 1 cup Coconut (154 g)

• Ingredients in total: 1.69 kg
• Weight lost in cooking: 587 g (mostly water boiling off)
• Net weight (cooked): 1.1 kg · 4 servings of about 275 g

Method

1. Drain the soaked chickpeas, place them in a pressure cooker with fresh water and salt, and cook for 5-6 whistles until soft; set aside.
2. Heat coconut oil in a heavy-based pan over medium heat, add mustard seeds, and wait until they crackle.
3. Add curry leaves and chopped onions, sautéing until the onions turn soft and golden brown.
4. Stir in the ginger, garlic, and green chillies, cooking for another minute until the raw smell disappears.
5. Add coriander, chilli, turmeric, and garam masala powders, roasting them briefly on low heat to release their aroma.
6. Add the cooked chickpeas with their remaining liquid, simmer for 10 minutes to thicken the gravy, then stir in the coconut milk and cook for one more minute before turning off the heat.
7. For the puttu, sprinkle water gradually over the rice flour, mixing with your fingertips until the flour is damp and crumbly but holds its shape when squeezed.
8. Layer the dampened flour and grated coconut alternately into a cylindrical steamer, then steam over a pot of boiling water for 8-10 minutes until aromatic.
9. Unmold the soft steamed puttu onto a plate and serve warm with the hot, spiced chickpea curry.

← All recipes · Add a recipe

Nutrition and nutrient score for this recipe provided by GapPlate

To see more or to share your own recipe scan the QR code