Kuzha Puttu Kadala Curry

Recipe by
Total Time:
3.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Breakfast Recipes. You may also want to try Easy Bran Muffins, Stuffed Mushrooms on Toast, Savoury Meringue Slices, Cheddar Cheese Bake

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  • For kuzha puttu:
  • 1 cup - raw rice
  • 1/2 cup - coconut
  • 1 pinch - cardamom powder (optional)
  • 2 tbsp - sugar (optional)
  • salt
  • water
  • For kadala curry:
  • 1 cup - kadala (brown channa), soaked in water overnight or for 8 hours
  • 2 - shallots
  • 1/2 tsp - turmeric powder
  • salt
  • To roast and grind to a fine paste:
  • 1/2 cup - grated coconut
  • 4 - shallots, cut into half
  • 1 tbsp - coriander seeds
  • 4 - 5 - dried red chillies
  • 1 - cardamom
  • 1/2 inch - cinnamon stick
  • 2 - cloves
  • 3 tsp - fennel seeds
  • To temper:
  • 1 tsp - coconut oil
  • 1/2 tsp - mustard seeds
  • a few - curry leaves

How to Make Kuzha Puttu Kadala Curry

  • For kuzha puttu: Soak the rice in water for 2 hours.
  • Strain and spread in a cloth, allow the water to drain.
  • Then grind it in a mixer into a fine powder.
  • Dry roast the flour for 5 mins in a pan, then sieve it once to get a fine powder.
  • Take the flour in a basin, add salt to it.
  • Add sugar, cardamom powder and start sprinkling water little by little and mix well.
  • The flour should look like grated coconut or bread crumbs.
  • Now add a fistful of grated coconut into the puttu maker and then add rice flour till half then add another handful of coconut.
  • Do it till you reach the top of the rim of the puttu maker.
  • Meanwhile, add water to the pressure cooker and attach the puttu maker to the pressure cooker and steam it for 10 mins.
  • Now carefully push the puttu out, cut into slices and enjoy with kadala curry.
  • For kadala curry:
  • Pressure cook channa with water until it becomes soft; keep aside.
  • Heat a pan, dry roast coconut till slightly browned.
  • Add onions and roast till golden brown. Keep aside to cool.
  • Now in the same pan, add coriander seeds, red chillies, cardamom, cinnamon, cloves and fennel seeds, and saute till slightly golden brown.
  • Allow this to cool, add it to the coconut and grind to a smooth paste with very little water.
  • Heat oil in a pan, add mustard seeds and curry leaves, allow it to crackle.
  • Then add the pressure cooked channa, add a little water and turmeric powder.
  • Then add the ground paste and let it continue to boil for 5 - 7 mins in simmer.
  • Add salt, stir. When the curry starts thickening a bit, switch off the stove.
  • Serve hot with puttu or appam.
  • Recipe and Image courtesy: Sharmis Passions
  • http://www.sharmispassions.com/