Indian Puttu and Kadala Curry Recipe

Rice flour: The main ingredient for making puttu, providing a soft and crumbly texture.

Grated coconut: Adds a rich, nutty flavor and is used in both the puttu and the curry.

Water: Used to moisten the rice flour mixture for puttu.

Salt: Enhances the flavors of both the puttu and the curry.

Black chickpeas: The primary ingredient for the kadala curry, providing a hearty and nutritious base.

Coconut oil: Used for sautéing and adds a distinct flavor to the curry.

Onion: Adds sweetness and depth to the curry.

Garlic: Provides a pungent, aromatic flavor to the curry.

Ginger: Adds a spicy, warming flavor to the curry.

Tomatoes: Contribute acidity and sweetness to balance the spices in the curry.

Turmeric powder: Adds a warm, earthy flavor and a vibrant yellow color to the curry.

Red chili powder: Provides heat and a deep red color to the curry.

Coriander powder: Adds a citrusy, aromatic flavor to the curry.

Garam masala: A blend of spices that adds complexity and depth to the curry.

Coconut milk: Adds richness and a creamy texture to the curry.

When preparing puttu, ensure that the rice flour mixture is moistened just enough to hold its shape when pressed between your fingers. This will help achieve the perfect crumbly texture. For the kadala curry, sauté the onions, garlic, and ginger until they turn a rich golden brown to enhance the depth of flavor. Adding coconut milk at the end and simmering for a few minutes will give the curry a creamy and rich consistency.

• rice flour - Substitute with wheat flour: Wheat flour can be used as a substitute for rice flour, though it will give a different texture and flavor. It is more readily available and can still create a similar base for puttu.

• grated coconut - Substitute with desiccated coconut: Desiccated coconut can be used if fresh grated coconut is not available. It has a longer shelf life and can be rehydrated with a little water.

• water - Substitute with coconut water: Coconut water can add a subtle coconut flavor to the rice flour mixture, enhancing the overall taste of the puttu.

• black chickpeas - Substitute with canned chickpeas: Canned chickpeas can be used as a quicker alternative to soaked black chickpeas. They are pre-cooked and save time.

• coconut oil - Substitute with olive oil: Olive oil can be used as a substitute for coconut oil. It has a different flavor profile but is a healthy alternative.

• onion - Substitute with shallots: Shallots can be used in place of onions. They have a milder flavor and can add a slight sweetness to the curry.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available. It provides a similar flavor, though it is less pungent.

• ginger - Substitute with ground ginger: Ground ginger can be used as a substitute for fresh ginger. It has a more concentrated flavor, so use sparingly.

• tomatoes - Substitute with canned tomatoes: Canned tomatoes can be used if fresh tomatoes are not available. They are convenient and have a consistent flavor.

• turmeric powder - Substitute with saffron: Saffron can be used as a substitute for turmeric powder. It provides a different flavor and color but can add a unique taste to the curry.

• red chili powder - Substitute with cayenne pepper: Cayenne pepper can be used as a substitute for red chili powder. It has a similar heat level and can spice up the dish.

• coriander powder - Substitute with cumin powder: Cumin powder can be used as a substitute for coriander powder. It has a different flavor but can still complement the other spices in the curry.

• garam masala - Substitute with curry powder: Curry powder can be used as a substitute for garam masala. It has a different blend of spices but can provide a similar depth of flavor.

• coconut milk - Substitute with almond milk: Almond milk can be used as a substitute for coconut milk. It has a different flavor but can still provide creaminess to the curry.

• salt - Substitute with soy sauce: Soy sauce can be used as a substitute for salt. It adds a salty flavor along with a bit of umami.

• Allow the puttu and kadala curry to cool completely before storing. This prevents condensation, which can make the food soggy and spoil faster.
• For the puttu, place it in an airtight container. If you plan to consume it within a day or two, you can store it in the refrigerator. For longer storage, wrap the puttu tightly in plastic wrap and place it in a freezer-safe bag or container. Label with the date.
• For the kadala curry, transfer it to an airtight container. If you plan to eat it within 3-4 days, store it in the refrigerator. For longer storage, divide the curry into portions and place each portion in a freezer-safe container or bag. Label with the date.
• When reheating puttu, you can steam it for a few minutes until it’s warm and soft. Alternatively, you can microwave it for 1-2 minutes, but be sure to cover it with a damp paper towel to retain moisture.
• To reheat the kadala curry, you can use a stovetop or microwave. If using a stovetop, place the curry in a saucepan and heat over medium heat, stirring occasionally until warmed through. If using a microwave, transfer the curry to a microwave-safe dish, cover, and heat in 1-2 minute intervals, stirring in between, until hot.
• If you find the kadala curry has thickened too much after freezing, you can add a splash of coconut milk or water while reheating to achieve the desired consistency.
• Always check for any off smells or changes in texture before consuming stored or frozen puttu and kadala curry. If in doubt, it’s better to discard it.

• Puttu maker: A specialized steaming device used to make puttu by layering rice flour and grated coconut.

• Mixing bowl: Used to mix the rice flour, salt, and water to achieve a crumbly texture.

• Steamer: An alternative to the puttu maker, used to steam the puttu mixture.

• Pressure cooker: Essential for cooking the black chickpeas quickly and efficiently.

• Knife: Used for finely chopping the onion, mincing the garlic, and ginger.

• Cutting board: Provides a surface for chopping and mincing ingredients.

• Spatula: Used for sautéing the onions, garlic, and ginger until golden brown.

• Measuring cups: Ensures accurate measurement of ingredients like rice flour, coconut, and coconut milk.

• Measuring spoons: Used to measure spices such as turmeric powder, red chili powder, coriander powder, and garam masala.

• Saucepan: Can be used to simmer the curry after adding coconut milk.

• Serving dish: Used to present the puttu and kadala curry once they are cooked.

• Spoon: For stirring the curry and serving the final dish.

Prepare ingredients in advance: Soak black chickpeas overnight and chop onions, garlic, and ginger ahead of time.

Use a food processor: Mince garlic and ginger quickly using a food processor.

Pre-mix spices: Combine turmeric powder, red chili powder, coriander powder, and garam masala in a small bowl before cooking.

Batch cook: Double the curry recipe and freeze half for a quick meal later.

Use canned coconut milk: Save time by using canned coconut milk instead of making it from scratch.