By Shreya Sarpal
January 1, 2026
Puttu and Kadala Curry is a beloved Kerala breakfast. Soft steamed rice cakes called puttu pair perfectly with spicy black chickpea curry called Kadala, creating a wholesome, flavourful, and nutritious dish enjoyed across South India.
For Puttu: 1 cup puttu podi ½ cup grated coconut ½ tsp salt ½ cup lukewarm water For Kadala Curry: 1 cup black chickpeas (soaked overnight) 1 chopped onion 2 chopped tomatoes 2 slit green chillies 1 tbsp ginger-garlic paste 2 tsp coriander powder 1 tsp red chilli powder ½ tsp turmeric powder 1 tsp garam masala 1 tsp mustard seeds 2 sprigs curry leaves 2 tbsp coconut oil Salt to taste
Mix puttu podi, salt, and sprinkle lukewarm water to make a moist, crumbly flour.
Layer grated coconut, moist flour alternately in a puttu maker and steam for 5-7 minutes until soft.
Pressure cook soaked chickpeas with salt and 3 cups of water for 4-5 whistles until soft.
Heat coconut oil, splutter mustard seeds, curry leaves, then sauté onions, green chillies, and ginger-garlic paste.
Now add tomatoes, spices, and cook till the oil separates.
Add cooked chickpeas with water, simmer for 10 minutes, and finish with garam masala.