Enjoying the savory of classic Kerala dish, Puttu and Kadala curry is something beyond words. Let's make this simple dish for today's breakfast
Puttu (Steamed Rice Cake):
Ingredients:
2 cups rice flour
1/4 cup grated coconut (fresh or dried)
Water (to moisten)
A pinch of salt
2. Instructions:
Mix rice flour and grated coconut in a bowl.
Gradually add water to form a dough-like consistency.
Fill the Puttu maker (or a similar steaming vessel) with alternating layers of the rice mixture and coconut.
Steam for about 10-15 minutes until the puttu is fully cooked and has a soft, airy texture.
Serve with ripe bananas or Kadala Curry.
Kadala Curry (Black Chickpea Curry):
1. Ingredients:
1 cup black chickpeas (Kadala), soaked overnight
1 onion, finely chopped
1 tomato, chopped
2-3 green chilies, slit
1-inch ginger, chopped
2-3 garlic cloves, chopped
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp garam masala
1/2 cup coconut milk
Mustard seeds, curry leaves, and dried red chilies for tempering
Salt to taste
2. Instructions:
Cook the soaked black chickpeas in a pressure cooker or pot until soft (about 20-30 minutes).
In a pan, heat oil, add mustard seeds, dried red chilies, and curry leaves for tempering.
Add onions, ginger, garlic, and green chilies; sauté until onions soften.
Stir in tomatoes and cook until they break down.
Add turmeric, coriander powder, and salt; mix well.
Add cooked chickpeas, a bit of water, and simmer until the flavors combine.
Stir in coconut milk for creaminess and cook for 5-10 minutes.
Serve hot with Puttu.