Shifa Score
707
Puttu and Kadala Curry
Rice flour steamed, spiced chickpeas.180
Calories
(kcal)
55
Glycemic
Index
10
Protein
(gms)
4
Fiber
(gms)
Classification
ENTREE
(213)
NON-VEG
(76)
INDIAN
(202)
2.5k
1m
5.1k
1.9k
Description
Puttu and Kadala Curry is a beloved South Indian breakfast dish. Puttu, a steaming cylinder of layered rice flour and coconut, pairs delightfully with Kadala Curry, a robust chickpea stew. This duo offers a perfect balance of soft textures and rich, aromatic flavors, showcasing the region??s culinary artistry.
Recipe
Ingredients:
RICE FLOUR
1
CUP
WATER
0
AS NEEDED
SALT
0
TO TASTE
GRATED COCONUT
1
CUP
BLACK CHICKPEAS
1
CUP
ONION CHOPPED
1
TOMATO CHOPPED
1
GINGER MINCED
1
PIECE
GARLIC CLOVES MINCED
3
GREEN CHILIES
2
SLIT
COCONUT OIL
2
TABLESPOONS
MUSTARD SEEDS
1
TEASPOON
CURRY LEAVES
0
A FEW
TURMERIC POWDER
1
TEASPOON
RED CHILI POWDER
1
TEASPOON
CORIANDER POWDER
2
TEASPOONS
GARAM MASALA
1
TEASPOON
SALT
0
TO TASTE
COCONUT MILK
1
CUP
WATER
0
AS NEEDED
Preparation steps:
1. Mix 2 cups rice flour with 1 cup water and a pinch of salt until crumbly. Layer grated coconut and rice mixture in a cylindrical steamer. Steam for 5-7 minutes until cooked.
2. Soak 1 cup chickpeas overnight; boil until tender. 1 chopped onion and 2 minced garlic cloves in 2 tbsp oil. Add 1 tsp each of turmeric, coriander, and garam masala. Stir in cooked chickpeas and 1 cup coconut milk. Simmer for 10 minutes, garnish with cilantro.
3. Plate steamed puttu beside the curry for a delightful combination.
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