Breakfast · Indian · 15 min
Kerala-Style Puttu with Spiced Black Chickpea Kadala Curry
- Calories
- 311
- Protein
- 6g
- Carbs
- 12g
- Fat
- 29g
Ingredients
- 31.6 g rice flour
- 36.2 g shredded coconut
- 0.25 tsp salt
- 2 tbsp water
- 192.4 g black chickpeas
- 66.9 g coconut milk
- 1 tsp coconut oil
- 2 tbsp shallots
- 0.5 tsp mustard seeds
- 2 sprig curry leaves
- 0.25 tsp ground turmeric
- 16.7 g almonds
Method
- 01Prepare the Kadala Curry: Heat coconut oil in a heavy-bottomed pot over medium heat. Add mustard seeds and let them pop. Add sliced shallots and one sprig of curry leaves, sauteing until golden.
- 02Add ground turmeric and cooked black chickpeas along with a pinch of salt. Stir well to combine.
- 03Pour in the full-fat coconut milk and simmer on medium-low heat for 8-10 minutes until the gravy thickens to coat the back of a spoon.
- 04Prepare the Puttu: In a mixing bowl, combine rice flour and a pinch of salt. Gradually sprinkle in water while gently mixing with fingers until the flour reaches a damp, crumbly consistency that holds together when pressed.
- 05In a cylindrical puttu maker or steamer, alternate layering fresh grated coconut and damp rice flour mixture.
- 06Steam over boiling water for 8-10 minutes until steam rises freely and the puttu is cooked through.
- 07Unmold the warm puttu onto a serving plate alongside the hot Kadala curry. Garnish with toasted slivered almonds and the remaining fresh curry leaves.
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