This month on the Shhhh Secretly Cooking group we celebrate the cuisine of Kerala. My contribution to this cooking spree is Chiratta Puttu and Kadala Curry, one of Kerala’s ultimate comfort foods.
Kerala, God’s Own Country, has been in my thoughts because of the unparalleled devastation it has suffered. I have so many close friends from this beautiful state that I felt my own family was imperilled.
Coming back to positive thoughts, Kerala is a state whose people I admire for the way they make use of natural resources; to live, to cook, to heal and more.
Consider this recipe for Chiratta Puttu; it is puttu cooked in a coconut shell. No separate vessels needed. It uses the natural vents formed by the “eyes” of the coconut shell to conduct steam and cook the Puttu mix.
Jump to RecipeEverything about the Chiratta Puttu and Kadala Curry is healthy. Chickpeas (Kadala) are a great source of plant-based protein as well as dietary fibre. Chickpeas are also rich in micro-nutrients like potassium, iron, Vitamin C, and more.
I made Chiratta Puttu with red rice, which is rich in iron, magnesium, calcium, zinc, dietary fibre and more. The carbohydrates in the Puttu help in digestion and absorption of the protein in Kadala Curry. This is further aided by the fats in the coconut and coconut oil used in the Kadala Curry.
I must thank Prathima Shivraj, my partner for this challenge, for giving me rice and black chickpeas as my ingredients.
I am waiting to see what Prathima cooked with the ingredients I gave her. 🙂
I have detailed pictures for every stage and will update this post soon. Till then please consider this a living document. Last updated on September 30, 2018.
Recipe for Chiratta Puttu
Chiratta Puttu | Puttu Made in a Coconut Shell
Ingredients
- 3/4 Cup Puttu Podi / Rice Flour for Puttu (See notes)
- 1/3 Cup Grated Coconut
- Salt to Taste
- Water, as required
- 1/2 Shell of Coconut (the tail end) OR Steel Chiratta Puttu Maker
Instructions
- Break a coconut neatly in half.
- From the half of the shell that has the “tail”, scoop out the coconut flesh.
- From the outer part remove all the fibre. You will see 2 or 3 spots or holes. These are called the “eyes”.
- If the “eyes” are covered, soak the shell in warm water for 30 minutes and then gently tap the eye portion with a sharp object. I used a screw driver.
- Set the prepared Coconut Shell aside.
- If you are using a coconut shell: In the bottom half of a traditional puttu maker (or any vessel whose mouth is narrow-enough to hold the coconut shell), fill water. Bring the water to a boil. Turn the heat to low and let the water simmer.
- If you are using a ready made steel Chiratta Puttu Maker: Fill a pressure cooker with enough water and bring the water to a boil. Turn the heat to low and let the water simmer.
- In a large plate or bowl, mix the puttu podi and salt together.
- Gradually add a little water at a time and mix well till the flour is damp and has the consistency of sand/bread crumbs. I test it by making a lump that holds shape but breaks instantly at the lightest pressure.
- Place a 1/4″ layer of coconut at the bottom of the Coconut Shell or the Chiratta Puttu Maker.
- Fill the rest of the vessel/shell with the prepared Puttu mix.
- If you are using a coconut shell, cover with a damp cloth. For the steel puttu maker, cover with the provided lid.
- If you are using a coconut shell, place the coconut shell on the mouth of the puttu maker. Turn up the heat and let the Puttu steam for about 6 minutes.
- If you are using a steel puttu maker:, Remove the weight from the lid of the pressure cooker. Fix the lid on to the pressure cooker. Place the Puttu Maker in the place of the weight. Turn up the heat and let the Puttu steam for about 6 minutes.
- Turn off the heat and let the Puttu cool for 5 minutes.
- Gently uptun the puttu into a plate.
- Serve while hot with Kadala Curry.
Recipe for a No Onion, No Garlic Kadala Curry
Kerala’s Famous Kadala Curry (No Onion, No Garlic Version)
Ingredients
- 1/2 Cup Kadala, Black Chickpeas (~100 gms)
- 1/4 Cup Grated Coconut
- 1 tbsp Coriander Seeds
- 1 tsp Fennel Seeds
- 1/4 tsp Black Pepper Corns
- 2″ Piece Cinnamon
- 4 to 6 Cloves
- 1 Petal Star Anise
- 1 tbsp Coconut Oil
- 2 tsp Coconut Oil
- 1 tsp Mustard Seeds
- 2 Red Chillies
- 2 Green Chillies, Vertically Sliced
- 6 to 8 Curry Leaves
- 1 tsp Red Chilli Powder
- 1/2 tsp Turmeric
- Salt to Taste
Instructions
- Wash the black chickpeas well and soak them in 2 cups water for at least six hours.
- Drain all the water and add 3/4 cup fresh water.
- Pressure cook for 3 whistles.
- Set aside.
- Over medium flame, heat the coconut oil.
- Add coriander seeds, pepper corns, fennel, star anise, cinnamon and cloves.
- Stir-fry for 2 minutes or till aromatic.
- Add coconut and stir-fry till coconut changes colour to golden brown.
- Let the mix cool and then grind with a little water to a fine paste. I use the water in which the chickpeas are cooked while grinding.
- In a kadai, heat 2 tsp oil.
- Add the mustard seeds and wait till they crackle.
- Add red chillies, green chillies and curry leaves.
- Stir-fry for a few seconds.
- Add the cooked chick peas with the water, red chilli powder, turmeric and salt.
- Mix well and let it cook for 2 to 3 minutes.
- Add the ground masala and mix well.
- Simmer for 5 minutes.
- Take off the heat, cover and let it rest for 5 minutes.
- Serve the Kadala Curry with Puttu or Chapati.
You can see what my fellow bloggers have made for the Kerala fest by clicking on the logo below.
I have always wanted to make the Kadala curry. The way coconut shell is used in cooking is very impressive. Thanks for sharing this amazing recipe.
I always make puttu in my kutti, but if I feel really lazy and want smaller portions, then the small mould comes out… 🙂 I remember puttu being made in chiratta, but when the population at home is big, the chiratta is always not an option… hehe… The combination of puttu and kadala curry is soul for a Keralite, hardly anybody who doesn’t like the combination. I love it with small bananas more… total yum!
I know exactly what you mean, Rafeeda. 🙂
Very well explained recipe. I will try to make it as I have never tasted it ?
I’m not a big fan of puttu, but this looks so good! I could devour the whole platter. ?
This post has my heart for 2 reasons – the puttu is made with red rice which is softer and flavourful than its white counterpart and secondly, the coconut shells used for cooking. I cannot imagine my Kerala visits without overstuffing myself with Puttu and Kadala curry. My husband unfortunately is not a big fan but I make this for myself and enjoy it with ghee and sugar on the side.
The Chiratta Puttu is perfect for portion control.
Thanks to you I will not scratch the idea of a puttu vessel . Will definitely try it out in the coconut shell n try as I have never tasted the famous kadla curry .
love your puttu, i have never seen a puttu made in coconut shell…book marking this one 🙂
my favorite breakfast is puttu and kadala curry. Red rice puttu tastes better than the white ones. Totally enjoyed reading your post and loved the platter too.
Wish i get that plate rite now from my lappy screen, puttu and kadala curry both makes an awesome pair to finish a meal without any fuss.. Love the use of coconut shell here..
Puttu in coconut shell is new to me. Never tried. Waiting to reach home and try it. Kadala curry looks delicious and flavourful. Its my favourite curry with black chickpea. Lovely share.
its massive impressive, Aruna ! the way u have used the shell.. I like eating puttu, not much into making it :p this is a great pick for the theme and ingredients !
Wow , innovative method. I always wanted to make puttu but did not had the instrument. Can make it now. Thank you for the detailed instructions
Puttu and kadala curry is favourite of mine; recently I have learned this coconut shell method from mallu friend.
loved the presentation.
What an innovative way to make puttu Aruna. I’ve not tasted puttu but have not been able to make it till now because of the lack of the molds. Now I know I can use a coconut shell. An onion and garlic free kadala is a good way to enjoy this curry during Navratri.
Love this method of making puttu, the kadala curry looks so tasty with it.
This dish is new to me Aruna. But it sounds so flavorful and with you easy to follow recipe, I would definitely love to give it a try .
I remember those days when my mom will save up these cherattai with eyes to do the puttu and we will take them away to pretend play and fill them with mud… lovely memories you brought back with this beautiful recipe
I love this idea of making the Puttu in the coconut shell. Im sure its very common in Kerala, but it sounds exotic and ethnic to me! The Kadala curry does look yum!