Kerala Puttu with Curry
Steamed cylindrical rice-and-lentil cakes layered with coconut and jaggery, served with a spiced onion-based curry. Authentic Kerala street food, ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 310
- Protein
- 4g
Ingredients
- 1 cup rice flour
- ½ cup grated coconut (fresh or frozen)
- 3 tbsp jaggery or brown sugar
- 1 medium yellow onion, diced
- 1 whole green chili, minced (or 0.5 tsp chili powder)
- 8 leaves curry leaves (optional but traditional)
Instructions
- 1
Mix rice flour, coconut, jaggery, 0.5 tsp salt, and 0.75 cup water until smooth, no lumps.
- 2
Fill a puttu kudam (cylindrical steamer mold) or small cup halfway with batter. Steam over boiling water 8 minutes until firm.
- 3
Heat 2 tbsp oil in a skillet over medium. Add onion, green chili, and curry leaves; cook 3 minutes until onion softens.
- 4
Add 0.5 tsp cumin, 0.25 tsp turmeric, pinch of asafetida (if you have it), and salt to taste; stir 30 seconds until fragrant.
- 5
Pour 1 cup water into the curry base. Bring to a simmer, then remove from heat.
- 6
Push steamed puttu out of mold onto a plate. Serve with warm curry on the side for dunking.
Tools you’ll need
- puttu kudam (cylindrical steamer mold) or small cup
- steamer pot with boiling water
- 12-inch skillet
- mixing bowl
- whisk or fork
- knife
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