I can never forget the moment, when I tasted the awesome Puttu Kadala Curry at my neighbor’s home for the first time. A typical preparation belonging to God’s Own Country ~ Kerala, that the recipe has become so synonymous with the state itself. As the Kadala Curry is protein loaded and rich with the coconut gravy added to it, it makes a healthy and nutritious breakfast when eaten with steamed Puttu which is full of carbs. Now that’s what I call a well balanced meal.
For this week’s Avant Garde Cookies, we decided to hop to each other’s blog and take a peek into the other cookies blog. It was my turn to take a peek into Roshni’s Kitchen and she being a Keralite, I decided to make the ever famous puttu kadala curry. But then I also decided to use whole ingredients to make the paste as that’s how I had seen my neighbor make it. It will be much more flavorful when you roast and grind whole ingredients to make the gravy.
- I have used the white colored Garbanzo Beans as my kids do not favor the black colored ones. Both taste the same though when used.
- Instead of whole spices used for grinding, you can also use the spice powders but the taste will remarkably vary.
- Use the standard variety of tomato instead of the hybrid variety.