Puttu is a cylindrical steamed cake made of coarse rice flour layered alternately with fresh grated coconut, cooked in a special puttu kutti (steamer). It has a crumbly yet moist texture and a mild, slightly nutty flavour that comes almost entirely from the coconut. It is almost always eaten with kadala curry, a dark, spiced curry made from black chickpeas simmered in a coconut-based gravy with roasted spices. Together they form one of Kerala's most common breakfasts, found in nearly every home and tea shop. The contrast between the plain, soft puttu and the robust, tangy kadala curry is central to its appeal.
How Puttu and Kadala Curry Are Made
Puttu is prepared by mixing roasted rice flour with a little water and salt until it reaches a crumbly, sand-like consistency, then layering it with grated coconut inside a cylindrical steamer. Steamed for a few minutes, it emerges as a soft, segmented log that is typically served whole or sliced.
Kadala curry starts with black chickpeas soaked overnight and boiled until tender, then simmered in a gravy of roasted coconut, onions, tomatoes and spices such as coriander, chilli and garam masala, giving it a deep brown colour and rich, slightly smoky flavour.
- Rice flour must be well roasted before steaming for the right texture
- Kadala curry improves in flavour when left to rest for a few hours
Regional and Everyday Variations
While the classic version uses rice flour, some households make puttu with ragi (finger millet) flour for a nuttier, more nutritious variant, especially popular in health-conscious homes and in parts of Wayanad and Idukki. Wheat-based puttu is also common in North Kerala.
Puttu is not limited to kadala curry — it is equally enjoyed with ripe bananas and sugar, with pappadam and a drizzle of ghee, or alongside a mildly sweet coconut milk. Kadala curry itself varies in spice level from mild in Travancore homes to considerably hotter in Malabar preparations.
- Ragi puttu is a common wholesome variation
- Some families pair puttu with plain sugar and grated coconut for a sweeter breakfast
Where to Try Puttu and Kadala Curry in Kerala
Puttu and kadala curry is sold at virtually every small breakfast eatery and tea shop across Kerala, from roadside stalls in rural districts to well-known restaurants in Kochi, Thiruvananthapuram and Kozhikode. It is often the cheapest, most filling breakfast option available to travellers.
Homestays in Wayanad and Munnar frequently serve a ragi or millet version alongside the classic rice puttu. For an authentic experience, visiting a small local hotel early in the morning, when puttu is freshly steamed and served hot, is recommended over hotel buffets where it may sit longer.
- Best eaten straight from the steamer while still warm
- Widely available even in the smallest towns
Traveller Tips
- Naturally vegan and dairy-free unless ghee is added
- Best eaten fresh and warm, as it dries out quickly once cold
- Kadala curry can be quite spicy — ask for a milder version if needed
- Also commonly eaten with banana and sugar as a sweet alternative
Frequently Asked Questions
Can puttu be eaten without kadala curry?
Yes, it is also commonly eaten with ripe bananas, sugar, or coconut milk instead of curry.
Is kadala curry very spicy?
Spice levels vary by household and region, but it is generally moderately spiced and can be adjusted on request at restaurants.
What is puttu made from?
It is made from roasted rice flour layered with grated coconut and steamed in a cylindrical mould.
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