Entree: India – Kerala Travancore – പുട്ടും കടല കറി ➤ Puttuṁ Kadala Kari (Steamed layered rice flour and fresh coconut cylinders served with a spiced black chickpea coconut curry)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 25 min

Additional 8 hrs

Total 8 hrs 50 min

Ingredients

- For the puttu:
- 2 cups (250 g) roasted rice flour (puttu podi)
- 1 tsp (5 g) salt
- 1 to 1 1/4 cups (240–300 ml) warm water
- 1 1/2 cups (135 g) freshly grated coconut, divided
- 1 tbsp (15 ml) coconut oil or ghee, optional (for greasing)
- For the kadala curry:
- 1 cup (200 g) dried black chickpeas (kadala), soaked overnight (or 3 cups/600 g cooked)
- 3 tbsp (45 ml) coconut oil
- 1 tsp (5 g) black mustard seeds
- 1/2 tsp (1 g) fenugreek seeds (optional)
- 10–12 curry leaves
- 2 medium onions, finely chopped — about 1 1/2 cups (225 g)
- 3 cloves garlic, minced — about 3 tsp (9 g)
- 1 inch (25 g) fresh ginger, minced — about 1 tbsp (15 g)
- 2 green chilies, slit (adjust to taste)
- 1 tsp (2 g) turmeric powder
- 2 tsp (4 g) coriander powder
- 1 tsp (2 g) red chili powder (adjust to taste)
- 1/2 tsp (1 g) garam masala or roasted black pepper, optional
- 2 medium tomatoes, chopped — about 1 cup (200 g) (optional; some Kerala versions omit)
- 1/2 cup (120 ml) water or reserved chickpea cooking liquid
- 3/4 cup (180 ml) thick coconut milk (first extract)
- 1 cup (240 ml) thin coconut milk (second extract)
- 1 tbsp (15 ml) tamarind paste or 1 tbsp (15 ml) lemon juice (to taste)
- Salt to taste
- Roasted coconut masala (to grind):
- 3 tbsp (18 g) grated coconut, dry-roasted
- 1 tsp (2 g) coriander seeds
- 1/2 tsp (1 g) cumin seeds
- 2 dried red chilies (or to taste)

Instructions

1. Prepare the chickpeas: Drain soaked black chickpeas, place in a pressure cooker with enough water to cover, add a pinch of salt, and cook until tender (about 6–8 whistles) or simmer in a pot until soft; reserve 1/2 cup (120 ml) of the cooking liquid and drain remaining liquid.
2. Make roasted coconut masala: Dry-roast 3 tbsp (18 g) grated coconut, coriander seeds, cumin seeds, and dried red chilies over medium heat until golden and fragrant. Cool and grind to a coarse paste with a little water; set aside.
3. Sauté aromatics: Heat 3 tbsp (45 ml) coconut oil in a heavy pan. Add mustard seeds and fenugreek; when they splutter add curry leaves, chopped onions, garlic, ginger, and green chilies. Sauté until onions are translucent and beginning to brown.
4. Spice and tomato stage: Stir in turmeric, coriander powder, and red chili powder; cook 1 minute. Add chopped tomatoes if using and cook until they break down and oil separates slightly.
5. Combine chickpeas and coconut: Add the cooked chickpeas, roasted coconut masala, and 1/2 cup (120 ml) reserved chickpea liquid (or water). Simmer 8–10 minutes so flavors meld.
6. Finish with coconut milk and souring agent: Stir in thick coconut milk, simmer gently (do not boil vigorously) 5 minutes. Add thin coconut milk, adjust salt, and add tamarind paste or lemon juice to balance flavors. Add garam masala or crushed pepper at the end. Remove from heat.
7. Prepare puttu dough: In a bowl, combine roasted rice flour and salt. Sprinkle warm water a little at a time and rub with fingers until crumbs just clump (texture like moist breadcrumbs). Let rest 5 minutes. If very dry, sprinkle a little more water.
8. Steam puttu: Grease the inside of a puttu maker or traditional cylindrical steamer with a little coconut oil. Layer 2–3 tablespoons (30–45 g) grated coconut, then press 1/4 of the rice flour mixture, repeat layers ending with coconut. Steam for 5–7 minutes or until you can see steam escaping and the puttu is firm. Remove and repeat for remaining portions to make 4 servings.
9. Serve: Place steamed puttu on plates and serve hot with generous ladles of kadala curry and extra grated coconut or a drizzle of coconut oil if desired.