Here is the complete, traditional recipe for Puttu and Kadala Curry. The secret to the most flavorful Kadala curry is roasting the coconut and spices (Varutharacha style), which gives it a rich, dark brown color and a deeply aromatic gravy.
Part 1: Kerala-Style Kadala Curry
Ingredients for Cooking the Chickpeas:
1 cup black chickpeas (kala chana), washed and soaked overnight
1/4 teaspoon turmeric powder
Salt to taste
2 to 2.5 cups water
Ingredients for the Roasted Coconut Paste:
1/2 cup freshly grated coconut
3 to 4 shallots (pearl onions), sliced
1 sprig curry leaves
1 tablespoon coriander powder
1 teaspoon Kashmiri red chili powder
1/2 teaspoon garam masala or fennel powder
1 teaspoon coconut oil
Ingredients for the Curry Base:
2 tablespoons coconut oil
1 large onion, finely sliced
1 medium tomato, chopped
1 tablespoon ginger-garlic paste
2 green chilies, slit
1 sprig curry leaves
Ingredients for Tempering (Tadka):
1 tablespoon coconut oil
1/2 teaspoon mustard seeds
2 to 3 dry red chilies
3 shallots, finely sliced
1 sprig curry leaves
Instructions for Kadala Curry:
Cook the Chickpeas: Drain the soaked chickpeas and transfer them to a pressure cooker. Add water, turmeric powder, and salt. Pressure cook for about 5 to 6 whistles on medium heat until the chickpeas are completely soft but not mushy.
Roast the Coconut: Heat 1 teaspoon of coconut oil in a pan over medium-low heat. Add the grated coconut, sliced shallots, and curry leaves. Roast continuously until the coconut turns a deep golden brown. Lower the heat, add the coriander powder, red chili powder, and garam masala. Sauté for one minute until fragrant, then turn off the heat. Allow the mixture to cool, then grind it into a smooth paste using a little water.
Make the Curry: In a heavy-bottomed pan or earthen clay pot (chatti), heat 2 tablespoons of coconut oil. Add the sliced onions, green chilies, and curry leaves. Sauté until the onions turn translucent and golden.
Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.
Add the chopped tomatoes and cook until they soften and turn mushy.
Pour in the cooked chickpeas along with their cooking water. Add the ground roasted coconut paste and mix well. Adjust the consistency by adding a little warm water if the gravy is too thick. Check for salt.
Cover and simmer on low heat for 8 to 10 minutes so the flavors meld together and the oil slightly separates on top. Turn off the heat.
Temper: In a small pan, heat 1 tablespoon of coconut oil. Splutter the mustard seeds, then add the dry red chilies, sliced shallots, and curry leaves. Fry until the shallots turn golden brown, then pour this tempering over the warm Kadala curry. Cover immediately to trap the aroma.
Part 2: Soft Puttu
Ingredients:
2 cups roasted rice flour (store-bought puttu podi works perfectly)
3/4 to 1 cup water (approximately)
Salt to taste
1 cup freshly grated coconut
Instructions for Puttu:
Prepare the Flour: In a wide mixing bowl, add the roasted rice flour and salt.
Mix the Water: Sprinkle the water little by little over the flour while mixing gently with your fingertips. Do not knead it like a dough. You are aiming for a crumbly, coarse, sand-like texture.
Check the Consistency: To test if the moisture is correct, take a handful of the mixed flour and press it tight in your fist. It should hold its shape. When you gently press it with your thumb, it should easily crumble back into powder. If it's too dry, sprinkle a little more water; if it forms a dough, add a bit more dry flour. Cover the mixture and let it rest for 10 minutes.
Prepare the Puttu Maker (Kutti): Add water to the bottom pot (puttu kudam) of your puttu maker and bring it to a rolling boil.
Layer the Puttu: Place the perforated disc inside the cylindrical top attachment. Add 2 tablespoons of freshly grated coconut to the bottom. Carefully fill it with a handful (about 3 to 4 tablespoons) of the moistened rice flour mixture. Do not press or pack the flour tightly; it needs to remain loose so steam can pass through. Alternate with another thin layer of coconut, then more rice flour, finishing with a final layer of grated coconut on top. Cover with the lid.
Steam: Place the filled cylinder over the boiling water pot. Steam on medium-high heat for about 5 to 8 minutes. You will know it is done when continuous steam forcefully escapes from the holes on the lid, and you can smell the cooked rice and coconut.
Serve: Remove the cylinder from the pot. Use a skewer or the handle of a wooden spoon to gently push the puttu out from the bottom onto a plate.
Serve the steaming hot puttu immediately alongside the warm, mildly spiced Kadala curry.