Kerala · Breakfast
Puttu with kadala curry
Steamed rice-coconut cylinders served with a spiced black chickpea curry.
- Calories
- 541 kcal
- Protein
- 14 g
- Carbs
- 82 g
- Fat
- 17 g
- Prep
- 20 min
- Cook
- 25 min
Per serving, for one person.
Contains: coconut.
Ingredients
- 60 g Rice flour
- 20 g Fresh coconut
- 120 g Chickpeas (tinned, drained)
- ¼ onion Onion
- ½ tomato Tomatoes
- 1 tsp Ground coriander
- ¼ tsp Chilli powder
- 2 g Curry leaves
- ½ tbsp Coconut oil
- ¼ tsp Turmeric
- ¼ tsp Salt
Method
- Sprinkle the rice flour with water until it forms damp, crumbly clusters; layer with the coconut in a puttu steamer.
- Steam for 10-12 minutes until a skewer comes out clean, then unmould into logs.
- Warm the coconut oil, soften the onion for 5 minutes, then add turmeric, chilli powder and coriander powder.
- Stir in the tomato and cook 5 minutes, then add the chickpeas with a little water and simmer 8 minutes.
- Finish with curry leaves and salt, and serve alongside the puttu.
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