Kadala curry with puttu

Kadala curry with puttu is a popular Indian Breakfast
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Serves 4
Rated 3 based on 100 votes


For the masala paste, fry and blend:

3 tbsp - Coconut oil

20 gms - Coriander seeds

5 Red Chillies

1/2 coconut, grated

4 green Cardamoms

2 sticks Cinnamon

3 Cloves

2 tsp peppercorns

For the kadala curry:

250 gms - Bengal Gram (chickpeas), soaked for 6 hours and drained

1 tbsp ginger, julienned

2 green chillies, slit

3 onions, sliced

50 gms - tomatoes, sliced

1/2 tsp - Turmeric powder

Salt to taste

3 tbsp - Coconut oil

1/2 tsp - Mustard Seeds

1 red chilli, broken into 3 pieces

1 tbsp - Coconut flakes

50 gms - shallots, sliced

1 sprig Curry leaves

For the puttu dough:

500 gms - rice, soaked overnight and dried for 8 hours

Salt to taste

Water, as required

1/2 coconut, grated


  1. Pressure cook Bengal gram with ginger, green chillies, onions, tomato, turmeric powder, salt and water up to seven whistles.
  2. Put cooked gram and the ground masala paste in a pan.
  3. Cook until masala starts to separate from the oil. Remove from heat.
  4. Heat coconut oil in another pan. Add mustard seeds.
  5. When they splutter, add red chilli, coconut and shallots and fry until golden.
  6. Add curry leaves, stir and add to the gram curry. Check seasoning.
  7. To make the puttu:
  8. Blend the dried rice to a coarse powder.
  9. Roast in a pan on low heat, stirring continuously. Allow to cool.
  10. Put in a bowl and add salt.
  11. Add enough water to get a moist crumbly mixture, and not a wet, sticky one.
  12. In a puttu steamer (a cylindrical appliance), first stuff a handful of the puttu podi, followed by the grated coconut.
  13. Make 3 more layers, beginning and ending with the puttu.
  14. Close and steam for 6 mins. Serve hot with kadala (gram) curry.

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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