CHAKKA PUTTU - JACKFRUIT PUTTU

 

    If you are not a Malayalee or from Kerala, the whole idea behind Chakka Puttu -  Puttu with Chakka/Jackfruit would surely be underestimated or heard with an awe.  But for a Malayalee Jackfruit alias Chakka is a feel and dishes with Jackfruit is taken head's down in a Kerala household.  Even there is a note of complaint when it comes to Jackfruit season that a Kerala household gets overwhelmed with the fruit and cooks up anything and everything in the name of Jackfruit.  Right from a Stir-fry, Curry, Snack, Sweet etc., & etc.,

CHAKKA PUTTU - JACKFRUIT PUTTU

    Well, when you have a seasonal fruit in abundance, it is a norm of every Indian housewife to indulge in preserving it or using it to the maximum.  So, a staple Kerala Breakfast, with a twist of Jackfruit in it, is certain to pop up during the Season.  Chakka Puttu is one such dish which comes into limelight during the Jackfruit Season.

CHAKKA PUTTU - JACKFRUIT PUTTU

    Though a simple dish, it turns out to be a wholesome meal on its own.  Here, the humble Puttu is cooked with a few finely chopped Jackfruit pieces layered in between.  When steamed, the unique aroma of cooked Jackfruits and Puttu makes this humble dish a satiating indulgence.  Chakka Puttu brings out the very essence of Kerala and its love for Jackfruit.

    If you have some Puttu Flour and a few pods of jackfruits, then you are ready to go with this dish.  Quick & easy and a simple dish which could be eaten as such.  

CHAKKA PUTTU - JACKFRUIT PUTTU

 

For more recipes from GODS OWN COUNTRY - KERALA, click here...  

Cuisine : Kerala, India
Course : Main Course
Difficulty - Medium
Yields - 3-4 Small Sized Puttus
Author : SM

CHERATTA PUTTU - HOW TO MAKE PUTTU IN A COCONUT SHELL

     Puttu is a traditional Kerala dish made from rice flour.  A common breakfast dish served in Kerala.  The preparation of this so-called Puttu is an easy process if you readily have the Rice Flour/Puttu Flour.  I have already posted a detailed recipe on 'How to make Puttu' from scratch.  Puttu is a dish basically prepared with Rice and Coconut.  Both Sweet and Savoury variants of Puttu can be found in South India.  Traditionally, Puttu was steamed in Bamboo tubes, so it also has a name Kuzhal Puttu/Puttu Bambu.  The bottom of the Bamboo would be pierced with small holes.  The tubes would be filled alternatively with Rice powder and grated coconuts in small equal portions and placed tightly over a wide-mouthed pot filled with water.
     Normally a Puttu Kutti, a long cylindrical tube is used to steam cook the Puttu. Puttu Maker is a utensil readily available in the market. The utensil can be placed over a Puttu Pot which comes along with the Puttu Kutti(Tube) or even there are some types of Puttu Makers, which comprises just the Puttu Kutti(Tube) which can be directly placed over the Pressure cooker vent pipe and steam cooked.
     When you do not have the utensil to cook Puttu, the Rice Flour and Coconut Mixture can simply be spread over a steamer plate and steam cooked.  The only issue in this method is that the Puttu would not have any shape, but any way you are always going to break and powder it before eating.  Another simple way is to cook Puttu using a Cheratta/Coconut Shell.
     Cheratta Puttu is nothing but the same Puttu prepared in a Coconut Shell colloquially called Cheratta in Malayalam.  If you do not have a Puttu Kutti, the vessel used to prepared Puttu, this Coconut shell comes out to be handy for you.  And needless to say, this cup-shaped Puttu looks different and also takes less than 10 minutes to steam the Puttu.  You may need two Coconut Shells for the purpose, one comparatively bigger than the other.  The idea is to place the other piece as a cover for the Coconut Shell, you can even use any suitable steel lid/bowl to cover the Coconut Shell or simply use a clean muslin cloth to cover the Coconut Shell.
    Take a medium-sized Coconut shell, the one with the hole beneath. One portion of the Shell has three holes, among which one hole is soft and can be easily holed out.  Use a sharp object to make the hole in the Coconut Shell. Scrape it clean from inside and scrap out the husk from outside. Clean & wash the Coconut Shell thoroughly.  You can re-use the coconut shell as many times as possible.  Make sure to clean and dry the Coconut shells after use.  Even Coconut Shell shaped Puttu Makers are available in the market these days.
     Mix the Puttu Flour along with grated Coconut and a little bit of water to make a crumbly flour mix, then fill up the lower portion of the Coconut Shell (the one with the hole) with a layer of Grated Coconut followed by the Rice Flour Mix and finally top it up with some grated Coconut, cover the Coconut shell with a clean Muslin cloth/lid/another Coconut Shell.  Place the Coconut shell over the Vent Pipe of a Pressure Cooker and steam cook the Cheratta Puttu.


For a detailed Recipe on HOW TO MAKE PUTTU, Click here...


Cuisine - Kerala
Course - Main Course
Difficulty - Medium
Yields - 6-8 Small Sized Cheratta Puttus
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 20-30 Minutes

CHERATTA PUTTU - HOW TO MAKE PUTTU IN A COCONUT SHELL

CHERATTA PUTTU - HOW TO MAKE PUTTU IN A COCONUT SHELL

INGREDIENTS :

Puttu Flour - 2 Cups
Water - as Required
Salt  - To Taste
Grated Coconut  - 1/2–3/4 Cup

METHOD:

• Take Puttu Flour in a large bowl, add salt to taste and mix well.
• Sprinkle water on the flour, a little at a time, and mix the flour with your hands.
• Once mixed, the flour should look like bread crumbs.
• Care should be taken, that there are no lumps in the flour mix.
• Boil enough water (for about 2–3 cups) in a Pressure Cooker.
• Place the empty Coconut shell with the hole over the Pressure Cooker Vent Pipe and allow it to boil.
• Cover it with a lid or another Coconut shell.
• Once the pressure starts to build, remove it from the Pressure Cooker Vent Pipe.
• Add grated Coconut at the bottom layer of the Cheratta/Coconut Shell, carefully add Puttu Flour Mix (around 1/2 cup of flour) over the grated coconut layer.
• Again, top it up with grated Coconut over the Flour Mix.
• Carefully insert the Cheratta/Coconut Shell filled with the Puttu Flour Mix and grated Coconut into the Pressure Cooker Vent Pipe.
• Cover the Coconut Shell with another smaller Cheratta/Coconut Shell/simply cover it with a tightly fixing lid/tie it out with a clean muslin cloth.
• Steam cook the Puttu for about 8–10 minutes until the steam releases.
• Switch off the flame and leave the Cheratta Puttu aside for a few minutes.
• Once slightly cooled down, open the lid and remove the Puttus from the Cheratta/Coconut Shell.
• Simply invert the Coconut Shell/Cheratta over a plate.
• Cheratta Puttu would cleanly slide off from the Coconut Shell.
• Serve Cheratta Puttu hot with Kadala Curry(Chickpeas curry), Green Moong Bean Curry, Raw/Steam Cooked Nendhra Bananas/Fried Nendra Banana(Pazham Pori) and Pappadams.
• Cheratta Puttu can be accompanied by Lamb/Chicken/Beef curries too.

For more recipes from GODS OWN COUNTRY - KERALA,  click here...

 NOTES:

• Perfectly ground and roasted flour and the right amount of Water play a major role in the texture of the Puttus.
• Do not add more water to the flour or knead it into a dough.
• Just sprinkle water, a little at a time, to mix the flour so that they look like bread crumbs.
• Can also add 1/2 Cup of Coconuts into the Flour and mix it well.
• Adding more Coconuts adds flavour and taste to the dish, but it is totally optional.
• If you do not have Puttu Vessel, can steam the flour along with grated coconut in an Idli Plate, or just spread them out on a platter and steam cook the Puttu flour for 8–10 minutes. 

PUTTU

      For the Love of Puttu and being a part of Gods Own Country, I think this post is going to be a long one.  To my best I wanted to make justice to this humble but scrumptious dish — 'THE GREAT PUTTU' or Steamed Rice Cakes. Hot Puttus served with Kadala(Chick Pea) Curry/Green Moong Bean Curry, Bananas and Pappadams treats you with a style. And all the more the accompaniments and side dishes served along with it transforms this simple dish into a scrumptious meal.
      There is a saying in Malayalam which goes like this, What kind of business could be done during Onam? Though a list of petty business ideas can pop up into every mind, they have just mentioned one and only business option i.e sell PUTTU  - 'Onathinidaikku Puttu Kachavadam.'  A Malayali can very well know why it is unanimously opted for this occasion.  Even after an elaborate Sadhya the only food we could drool over would be this humble steamy Puttus.
      Rice being the staple food of South India and South East Asian countries, we can find innumerable dishes with rice as a major ingredient.  Followed by another ingredient Coconut.  These ingredients are combined together or prepared hand in hand right from a Main Course Dish, Appetizer/Snack, Side Dish or Dessert.  The importance and availability of the above ingredients have made it as a star ingredient not only through the length and breadth of the region but also have spread its wide hands throughout South East Asia.
     Three major Breakfast/Dinner dishes prepared in these areas comprises of PUTTU, IDIYAPPAM & APPAM.  These dishes have a flamboyant past with a long story written throughout the history of Food. Even these dishes have a literary mention since Sanga Kalam in Tamil Poetries.  Their existence dates back since 300BC to 300 AD.  Puttu & Idiyappam are steam cooked which is considered as a healthy way of cooking and Appam is cooked in a clay or iron pan called 'Appa Chatti'.

KUZHAL PUTTU

      Puttu is a dish basically prepared with Rice and Coconut.  Both Sweet and Savoury variants of Puttu can be found in South India.  Traditionally Puttu was steamed in Bamboo tubes, so it also has a name 'Kuzhal Puttu'.  The bottom of the Bamboo would be pierced with small holes.  The tubes would be filled alternatively with Rice powder and grated coconuts in small equal portions and placed tightly over a wide mouthed pot filled with water.  Once the water boils the steam enters into the bamboo tubes through the small holes cooking the rice powder. Nowadays Metal (Copper, Steel/Aluminium) tubes called 'Puttu Kutti' which could be fixed into a small metal pot called 'Puttu Kudam' specially design for the purpose are available in the market. Some models of these Tubes can be fixed over the pressure cooker lids too.

Cheratta Puttu

     Even empty Coconut Shells were scraped, cleaned and used in olden days to prepare this dish.  Puttu prepared in Coconut shell was called as 'Cheratta Puttu'. The beauty is that the Coconut shell would be halved into two, then they would be cleaned and scraped so that no coconut husk remain on the outer shell.  One-half of the shell has three eyes, in which one of the eyes could be easily carved up into a hole.  This part with the hole is filled with rice coconut mix and covered with a slightly bigger coconut shell or tied up with a piece of Muslin cloth and place over a steaming pot.
     In Kerala, Puttu is traditionally served along with Kadala curry(Chick peas curry), Green Moong Bean Curry, Raw/Steam Cooked Nendhra Bananas/Fried Nendra Banana(Pazham Pori) and Pappadams. Even it can be accompanied with Lamb/Chicken/Beef curries too. It is said to be that there are more than nearly 300 varieties of Puttus prepared in the region — both traditional and innovative versions line up the list. Some prepare Puttu with Palm/Cane Sugar filled along with the rice powder and coconuts.  Savoury versions of Meat/Fish Puttu also are prevalent in the regions.  New versions of Puttus are prepared with other grains like wheat/millet/ragi/corn/oats these days.

PUTTU BAMBU

     The same Puttu can be found in Malaysia with the name 'Puttu Bamboo' and as 'Kue Puttu' in Indonesia.  These Puttus are prepared in very small bamboo tubes, the Pandan leaves infused water is added to the roasted rice flour which gives it a new flavour overall.  Puttu Bamboos are finally rolled in salt mixed grated coconuts. Another version called 'Puttu Piring' is prepared with Rice flours, coconuts and Palm Sugar(Gula Melaka) in a special steaming plate which looks like a conical funnel.  Piring in the literal sense means 'Plate' in Malay. East coast of Malaysia has its own version of Puttu called as 'Puttu Herba' which has an addition of Fenugreek seeds to Rice Flour, Palm Sugar, and Coconut.

PUTTU PANDAN

      The Thai version of Puttu is called as 'Khao Lam'.  More elaborate versions are prepared with Coconut Milk and Red Bean in Thailand.  In the Philippines, it is called as 'Puto' & 'Puto Bumbong'.  Sri Lankan versions are quite similar to Kerala version, and they are served along with 'Katta Sambol', a spicy fish/meat curry in Coconut Milk. Ethnic Chettiar groups of Tamilnadu who were settled in Rangoon brought back with them a special style of preparation called 'Rangoon Puttu' where Rice was substituted with Semolina or with locally grown Burmese Black Sticky Rice.
      Being one of the easiest recipes with very few readily available ingredients, Puttu has taken a special place in God's Own Country — Kerala.  Every morning, we can feel the smell of steaming Puttus wafting around from a Kerala kitchen to Thattukada (roadside eateries) and small restaurants to five-star hotels.
     This comfort food which has found its way into every Kerala kitchen was once banned from Brahmin/Namboothiri(High Caste order) kitchen as it was considered to be a poor man's food. The simple and easily executable dish was prepared not only to fill the stomach of a hard toiled human being but also to fill the hearts of a poor soul.  With readily available ingredients and items like Rice flour, Chick Peas and Bananas, their simple breakfast was converted into an elaborate meal to keep up their energy for a hard day.
     This easy and comforting food has found its way into innumerable hearts, picking up anecdotes from mythology and paving its referral path into literature. Even mythology has its word in Thiruvilaiyadal Puranam that Lord Shiva has carried loads of mud to build the walls of a Temple so that he can buy Puttu from an old lady,  

'PITTUKKU MANN SUMANTHA EESAN'.
All in the Name and Love for this humble dish — THE PUTTU!!!







      

PUTTU

    Once you have the Puttu flour, making Puttu becomes an easily executable task and it can be prepared within minutes. Fresh homemade Puttu flour yields soft Puttus.  The quality of the rice plays a major role in perfectly textured Puttus. We can use Raw Rice/Parboiled Rice/ Kerala Rose Matta Rice for making Puttu flour.  Preparing Rice flours for Puttu/Idiyappam/Appam is a common task in a Kerala kitchen.  Though preparation of each flour is slightly different, the basic ingredient i.e the Rice remains the same.  Usually, a large batch of Rice flour is prepared and stored for later usage. Well prepared and stored home made flour stays good for up to 1 month. Puttu flour can be stored for a week and Idiyappam flour can be stored for 1 month.


Cuisine : South Indian, South East Asian
Course : Main Course
Author : SM

For more recipes from GODS OWN COUNTRY - KERALA  click here... 

FOR THE PUTTU FLOUR:

Soaking Time - 2 Hours
Drying Time - 45 Minutes
Grinding Time - 10-15 Minutes
Sieving & Preparation Time - 5–10 Minutes

INGREDIENTS :

Raw Rice/Parboiled Rice/Kerala Rose Matta Rice - 2 Cups
Water - To Soak.

METHOD:

For Puttu Flour:

• Clean for any impurities or stones and wash the rice for about 3–4 times or until water runs clear.
• Soak the rice in water for about 30–45 minutes, if using Kerala Rose Matta Rice soak for at least 1 hour.
• Once soaked, drain the water and leave the rice in a colander for 5 Minutes.
• Dry the Rice in a clean kitchen towel for about 15–20 minutes.
• Transfer the rice to a mixer grinder, and grind it for a few minutes until it is ground into a fine flour.
• Once the flour is ready, sieve it until no more flour flow out of the sieve.
• Spread this out on a big platter.
• Collect the residues left out in the sieve separately and grind it again into a fine powder.
• Follow the suit until the whole batch of rice is powdered into a finely textured flour.
• Heat a pan on a medium flame.
• Add the rice flour and fry the flour in a very low flame until the whole batch is slightly hot, for about 3–5 minutes.
• If preparing for Idiyappam flour, the flour should be finely ground, use a very fine sieve for this kind of flour.
• Also, Idiyappam flour should be roasted for about 8–10 minutes on a very low flame until the flour is hot and fragrant.
• Care should be taken not to burn the flour and avoid lumps in the flour.
• If, there are lumps, break them up with the spatula while roasting the flour.
• Spread this out on a big platter and allow it to cool.
• Store this in an airtight container for a longer shelf life.
• Can store this flour in the freezer for up to three months.

NOTES :

• Soaking time varies with the variety of rice used.
• Idiyappam flour should be ground into a very fine powder, use a fine sieve for the purpose.
• Kerala Rose Matta Rice suits well for Puttu Flour only.

HOW TO MAKE PUTTU :

 

PUTTU

 

Difficulty - Medium
Serves - 2-3
Yields - 6-8 Small Sized Puttus

 
Preparation Time - 15-20 Minutes
Cooking Time - 20-30 Minutes

INGREDIENTS:

Puttu Flour - 2 Cups
Water - as Required
Salt  - To Taste
Grated Coconut  - 1/2–3/4 Cup

METHOD:

• Take Puttu Flour in a large bowl, add salt to taste and mix well.
• Sprinkle water on the flour, a little at a time, and mix the flour with your hands.
• Once mixed, the flour should look like bread crumbs.
• Care should be taken, that there are no lumps in the flour mix.
• Boil enough water (for about 2–3 cups) in the Puttu Pot/Pressure Cooker.
• Fix the small disc with the hole inside the Puttu Kutti in such a way that it fits well at the bottom of the Puttu Kutti.
• Place the empty Puttu Kutti over the Puttu Pot/Pressure Cooker and allow it to boil.
• Once the Puttu Kutti is hot, remove it from the fire.
• Add grated Coconut at the bottom layer of the Puttu Kutti, carefully add Puttu Flour (around 1/2 cup of flour) over the grated coconut layer.
• Again, add grated Coconut over the Flour.
• Follow the suit until the whole Puttu Kutti is layered alternatively with Flour and Coconut.
• Cover the lid of the Puttu Kutti and place it over the Puttu Pot/Pressure Cooker.
• Steam cook the Puttu for about 8–10 minutes until the steam releases from the vent at the top of the Puttu Kutti lid.
• Switch off the flame and leave the Puttu Kutti aside for a few minutes.
• Once slightly cooled down, open the lid and remove the Puttus from the Puttu Kutti with a long stick.
• Push it from one side of the Puttu Kutti.
• Serve hot Puttu with Kadala/Chick Pea Curry or Green Bean Curry or Raw/Steamed Bananas or Pappadams.

 

NOTES :

• Perfectly ground and roasted flour and the right amount of Water play a major role in the texture of the Puttus.
• Do not add more water to the flour or knead it into a dough.
• Just sprinkle water, a little at a time, to mix the flour so that they look like bread crumbs.
• Steam cook the Puttu until the steam releases from the vent at the top of the Puttu Kutti lid.
• Can also add 1/2 Cup of Coconuts into the Flour and mix it well.
• Adding more Coconuts adds flavour and taste to the dish, but it is totally optional.
• If you do not have a Puttu Vessel, can steam the flour along with grated coconut in an Idli Plate, or just spread them out on a platter and steam cook the Puttu flour for 8–10 minutes. 

Classic Kerala Breakfast - Puttu, Kadala, Pazham, Pappadam

 

Kerala-Style Breakfast – Puttu, Kadala Curry, Pazham & Pappadam

പ്രാതൽ  – പുട്ട്, കടല, ചെറുപയർ, പഴം, പപ്പടം

“The aroma of freshly steamed Puttu and spicy Kadala Curry has this time-travel magic. For me, it’s an olfactory ticket to lazy Sunday mornings, steel tumblers of chaya, and echoing sounds from the kitchen. Only a true-blue Malayalee (or an honorary one!) can appreciate the tender crunch and coconutty soul of a well-made Puttu.”

Kerala Style Breakfast – A Nadan Affair of Rice, Roots & Routine 

    When breakfast is served down South in India, rice quietly takes centre stage—and quite unapologetically so. In Kerala, this translates into a spread of soulful rice-based classics like Puttu, Appam, Idiyappam, Pathiri, Idli, Dosa, Kanji and more.

    Look closer, and you’ll see a pattern—everything revolves around rice, rice batter or rice flour. Whether steamed, for cooked, these dishes are unmistakably ethnic to Kerala and its staple - Rice. And what ties it all together? A spectacular range of vegetarian and non-vegetarian curries that play the perfect supporting role.

Beyond the Star Cast – Where Rice Gets Real

    If you think Puttu and Appam are the crowd-pullers, wait till you meet the common man’s breakfast hero—Kanji - Rice Porridge. Specifically, pazhankanji (aka pazhayasadam)—that humble bowl of day-old rice soaked overnight.

    Born out of a no-waste philosophy from a time when refrigerators were unheard of, this dish not only survived—it thrived.  Packed with gut-friendly goodness and essential nutrients, kanji was (and still is) the power breakfast of Kerala’s hardworking peasants.  It’s cool, it’s rustic, and believe it or not, it’s even trending among the health-conscious today.

 

Let’s Talk Tapioca – The Rooted Favourite of a Malayalee

Now, we simply can’t skip kappa—Kerala’s beloved tapioca.

• Whether it's steamed with mulagu chalichathu, paired with spicy fish curry (kappayum meenum), or slow-cooked as kappa puzhukku or udachathu, it's earthy, comforting, and oh-so-Kerala.

• Once limited to humble home kitchens, tapioca has now swaggered into the limelight, thanks to Kerala’s Kallu Kadas (Toddy Shops) where it's served alongside local brew and fiery curries.

• Today, you'll find kappa making grand appearances on menus at top Kerala restaurants, stealing the show without even trying.

Related Read:
→ Kappa Meen Curry – A Match Made in Toddy Shacks
→ How to Make Mulagu Chalichathu – The Fiery Sidekick for Steamed Tapioca

 

Why Kerala Breakfast Is a Nutritional Win

    Kerala may not scream “macro-counting,” but our ancestors had it down. This cuisine ticks every box on the nutrition chart.

• Balanced carbohydrates from Rice or Tapioca

• Plant-based proteins from legumes like Kadala (black chickpeas) and Cherupayar (green moong)

• Fibre, vitamins and minerals from bananas, coconut and curry leaves

• And of course, the crispy indulgence of a well-fried nadan pappadam – for texture, crunch and pure joy

 

A Breakfast Plate Worth Waking Up For 

    Now, Here comes a classic Kerala-style breakfast (or dinner) platter—served just the way they scribble it on chalkboards across toddy shops and tea stalls: Puttu, Kadala Curry or Cheru Payar Curry, Pazham and Pappadam. 

    Simple, soulful, and unmistakably Nadan.

Today's Menu 

 ഇന്നത്തെ പ്രാതൽ - പുട്ട്, കടല, ചെറുപയർ, പഴം, പപ്പടം

Kerala Style Nadan Breakfast – Menu Board

 

    Puttu, Kadala Curry or Cheru Payar Curry, Pazham, and Pappadam – now that’s a plate that deserves a standing ovation! A hearty, wholesome, and heavenly combo—quintessentially Kerala, served in homes from Kasargod to Trivandrum.

• Puttu (പുട്ട്) – steamed cylinders of rice flour layered with grated coconut, traditionally moulded in a Cheratta (coconut shell) or modern puttu kutti. A gluten-free, fibre-rich base that fills you up just right.   

| Try the rustic Cheratta Puttu version here – where tradition meets taste.

• Kadala Curry (കടല കറി) – robust, coconut-spiced black chickpeas curry that sings in harmony with soft, crumbly puttu.

| Here’s the Kadala Curry Recipe – your go-to for the perfect Kerala breakfast.

Feeling indulgent? 

• Swap in Nadan Mutton Curry – a traditional Palakkad-style mutton curry that elevates the meal to a festive treat.

| Click here for Nadan Erachi Curry – a fiery twist for meat lovers.

• Cheru Payar Curry (ചെറുപയർ കറി) – a mild, soul-soothing curry made with green gram, coconut, and a tempering of mustard and curry leaves. A comforting, protein-rich alternative.  

| Find Cheru Payar Curry (Green Gram) Recipe here – earthy, simple, and delicious.

• Bananas or Steamed Bananas (Nendhra Pazham Puzhungiyathu) – either mashed into the puttu or eaten on the side, this sweet addition balances the spicy curries and adds potassium-packed goodness.  

| Here's the full recipe for (Steamed Bananas)Nendhra Pazham Puzhungiyathu – Kerala’s sweetest sidekick to Puttu.

• Pappadam – because in Kerala, a meal without that crisp pop of pappadam is like a story without a punchline. Absolute must.

    This breakfast plate is a celebration of textures, flavours, and heritage – balanced with carbohydrates, protein, fibre, and good fats – making it not just satisfying but truly nourishing.

“Pair it with a piping hot cup of Kattan Chaya or Kattan Kaapi for the full Kerala effect.”

A Meal, A Memory, A Typical Kerala Morning

    This humble but wholesome combo—Puttu, Kadala Curry / Cheru Payar Curry, Pazham and Pappadam—isn't just a meal. It’s a deep dive into Kerala’s culture, a celebration of simplicity, and a testament to how everyday food can nourish not just the body, but the soul. It's a divine combination, uniquely made in God's Own Country.

And the best part?

It’s a meal that fits breakfast, brunch and dinner without needing a wardrobe change.

Feeling Nostalgic?

→ Kerala Breakfast Menus – Traditional Kerala Style Breakfast Dishes

→ Kerala Palaharams – Snack Your Way Through Memory Lane

 🔗 Looking for More?  Explore More Kerala-Style Breakfast Platters – Straight from the Homes of God’s Own Country

Kerala-Style Breakfast Menu – Overview

• Cuisine: Kerala (South Indian)
• Recipe Type: Breakfast / Dinner Platter
• Difficulty Level: Medium
• Author: SM @ Essence of Life – Food

Time Estimate

• Soaking Time: Overnight / 8–10 Hours
• Preparation Time: About 1 Hour
• Cooking Time: 1½ to 2 Hours

🔗 Looking for More? Browse More Hearty Tiffin Ideas – From Appam, Idiyappams to Idli & Dosas , It’s All Here...

 

Puttu & Its Comrades (പുട്ടും പരിവാരങ്ങളും) – A Classic Kerala Breakfast Menu

Puttu & Comrades - Kadala, Pazham & Pappadam

Puttu (പുട്ട്) – The Steamed Soul of Kerala

    Say the word “Puttu,” and any Malayalee will instantly picture that soft, crumbly, coconut-layered log of goodness—steaming away in a puttu kutti or tucked neatly into a cheratta (coconut shell). It’s not just a breakfast dish; it’s a ritual.

What Is Puttu?

 

    Puttu is Kerala’s quintessential steamed rice cake, made with a simple blend of roasted rice flour and grated coconut, often stacked in layers and steamed to perfection. It’s gluten-free, fibre-rich, and versatile enough to swing both ways—savoury and sweet.

 | Click here for the full guide on how to make perfect Kerala Puttu from scratch.

 

Tools of the Trade

• Or in cheratta puttu – using emptied coconut shells (pure vintage vibes)
• Or even flat on a steamer plate when tools are scarce (it’ll still taste divine)

| Try the rustic charm of Cheratta Puttu here – no mould, just soul