Puttu and kadala curry is a popular breakfast in Kerala. I, being Mangalorean, my breakfast style is completely Mangalore style; thus, never attempted to make puttu or appam. After tasting these two things in restaurant, I regularly make these for breakfast. Recently I bought puttu maker also. For puttu and appam i use local brand powders and it comes out so well. When i went to my friend Lakshmy's place she showed me how to make puttu. I must thank her for her kindness. Very long back she had given me hand written recipe, now it came to my use, that i got it from my recipe collection. I made some changes in the recipe and here it goes.....
WHAT YOU NEED:
FOR PUTTU:
To make Puttu I followed the instruction from the packet I bought.
FOR KADALA CURRY
Black small chickpeas/ Kadala - 3/4 cup
Coconut grated - 2 handfuls or 1/2 cup
Tomato - 1 chopped
Ginger - 1/2 inch piece, chopped
Onion - 1 big, finely chopped
Green chilly - 2 slit
Garam masala powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 2 tsp
Mustard seeds - 1 tsp
Curry leaves - 1 sprig
Salt - to taste
HOW TO MAKE:
Soak chickpeas in enough water overnight.
Pressure cook chickpeas with enough water.
Grind coconut grating to a fine paste adding some water.
Now heat 1 tbsp oil in kadahi.
Splutter mustard seeds, add ginger, green chilli and curry leaves.
Then add onion and fry till translucent.
Add tomato, fry till it becomes mushy.
Now add coriander powder, turmeric powder, red chilli powder and garam masala. Stir fry for few minutes.
Then add coconut paste and some water , stir well. Allow to boil.
Now add cooked chickpeas and mix well. Also add chickpeas water in it. For thickening the gravy, grind handful of cooked chickpeas to a fine paste and add to the masala. Add salt and stir well
Put 2-3 cups of water for the gravy. Here we need enough gravy to dip puttu in it.
Serve Kadala curry along with Puttu for breakfast.
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| PUTTU AND KADALA CURRY |
WHAT YOU NEED:
FOR PUTTU:
To make Puttu I followed the instruction from the packet I bought.
FOR KADALA CURRY
Black small chickpeas/ Kadala - 3/4 cup
Coconut grated - 2 handfuls or 1/2 cup
Tomato - 1 chopped
Ginger - 1/2 inch piece, chopped
Onion - 1 big, finely chopped
Green chilly - 2 slit
Garam masala powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 2 tsp
Mustard seeds - 1 tsp
Curry leaves - 1 sprig
Salt - to taste
 |
| ORIGINATED FROM KERALA STATE, PUTTU KADALA |
HOW TO MAKE:
Soak chickpeas in enough water overnight.
Pressure cook chickpeas with enough water.
Grind coconut grating to a fine paste adding some water.
Now heat 1 tbsp oil in kadahi.
Splutter mustard seeds, add ginger, green chilli and curry leaves.
Then add onion and fry till translucent.
Add tomato, fry till it becomes mushy.
Now add coriander powder, turmeric powder, red chilli powder and garam masala. Stir fry for few minutes.
Then add coconut paste and some water , stir well. Allow to boil.
Now add cooked chickpeas and mix well. Also add chickpeas water in it. For thickening the gravy, grind handful of cooked chickpeas to a fine paste and add to the masala. Add salt and stir well
Put 2-3 cups of water for the gravy. Here we need enough gravy to dip puttu in it.
Serve Kadala curry along with Puttu for breakfast.
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