Kerala Puttu with Chickpea Curry
A traditional Kerala breakfast of steamed rice flour cylinders served with a spiced chickpea curry. This dish offers a delightful contrast of textures and is a beloved staple in South Indian cuisine.
Ingredients
Ingredients
- 2 cups rice flour finely ground
- 1 cup water warm, for mixing
- 1 tsp salt
- 1 cup grated coconut fresh or frozen
- 1 cup chickpeas cooked or canned, drained
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 cup coconut milk thick
Notes
Storage: Store leftover puttu in an airtight container in the refrigerator for up to 2 days; re-steam briefly before serving. Curry can be refrigerated for 3 days. Make-Ahead: Prepare the puttu dough and curry base ahead of time; assemble and steam just before serving. Variations: Substitute chickpeas with black-eyed peas or add spinach to the curry. Serve with a side of sliced bananas or pappadam for a complete meal.