Puttu and kadala curry is the most popular and staple breakfast combinations in Kerala. Anyone visiting Kerala should never miss to try this heavenly combination. This Kerala style kadala curry is made using black chickpeas, simmered in an aromatic and spicy gravy of roasted spices and coconut. This curry is also served as a side dish to appam and idiyappam.
Most of the Sundays amma makes puttu and kadala curry for breakfast. Mind you this is a very heavy breakfast, so a light lunch is prepared on those days. To get the authentic taste, I highly recommend using coconut oil only to make this curry. Even if you don't make puttu or appam, you can relish this flavorful curry with dosa, chapathi or poori. The curry stays fresh in the fridge for up to two days.
Notes and Tips
- The gravy will thicken up a little after sometime, so add sufficient water and adjust the consistency of gravy.
- Adjust the amount of chillies according to your spice level. The amount of chillies mentioned makes a spicy curry.
- Roasting the ingredients to dark brown color is essential, otherwise the taste and color of curry will vary.