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Puttu & Kadala Curry By Chef Rakesh Raghunathan

Rakesh Raghunathan
Puttu and Kadala Curry is a staple breakfast dish in Kerala. Chef Rakesh Raghunathan shares the recipe in detail.

Serves

3

Cooking Time

18-20 Min

Meal Type

curry

Preparation Time

10-15 Min

Difficulty

MEDIUM

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INGREDIENTS

  • For puttu

    • 1 cup rice flour

    • 1 cup freshly grated coconut

  • For kadala curry

    • 1 cup soaked black chickpeas

    • 1/4 cup chopped coconut

    • curry leaves

    • 1 cup shallots

    • 1 tsp coconut oil

    • 1 cup coconut paste

    • 1 tsp turmeric powder

    • 1 green chilli

    • 2 tsp red chilli powder

    • 2 tsp coriander powder

    • water as required

    • 3 - 4 cloves

    • 1 cinnamon stick

    • 1 1/2 tsp saunf

PREPARATION

  1. 1

    Heat a pot, add 1 cup rice flour, salt to taste, few drops of water and mix it well.

  2. 2

    Fill one layer of rice flour in a puttu steamer, then one layer of grated coconut, again a layer of rice flour.

  3. 3

    Then close it and let is steam.

  4. 4

    Dry roast cloves, cinnamon stick and saunf. Once the mixture cools, grind it into a powder.

  5. 5

    Heat coconut oil in a pan, add 1 tsp mustard seeds, 1 cup shallots, few curry leaves, chopped green chilli, 2 tsp chopped coconut and roast it well.

  6. 6

    Now add 1 cup soaked black chickpea, 2 tsp red chilli powder, 2 tsp coriander powder, 1 ½ Garam masala powder, water as required, salt to taste and let them cook.

  7. 7

    Add 1 cup coconut paste and water as required. Let it boil.

  8. 8

    Then add 1 tsp coconut oil. Kadala Curry is ready to serve now.

STEP BY STEP