If you ask me about my comfort breakfast food item, Puttu along with Kadala( Bengal gram ) will be in the top of my list. It offers you a perfect balance of Carbohydrates, protein and fibre along with great taste. I’m sure any Keralite is gonna agree with me on this . It’s easy to make and will be a good start for your Sunday mornings. Srilanka and many other Asian countries have variations of Puttu in their cuisine. All you need to get is the trick to mix the rice flour with the right amount of water to make it moist yet not too wet. There is an old funny saying which keralites have about Puttu. If you ask someone about the ways he had spent all the money he had; the most funniest expected answer would be ” I had puttu for all the money”. In Malayalam ” Njan puttu adichu”. 😉 This show cases the love keralites have for this breakfast item. Kadala curry made with a ground fried coconut paste along with mild masalas goes along very well with rice and roti as well.Check out the recipe given below just for you .
rice flour (slightly coarse) – 1 1/4 cup ( Puttu rice flour is eaily available in super markets)
Salt to taste – 1/2 tsp
Fresh grated coconut – 1 cup
water – 3/4 cup
You will need a Puttu Steamer.
1. Put the rice flour in a wide bowl . Add the water slowly and mix it with rice with your fingers. Make sure that you are not pouring all the water to the flour in one go. It may make your flour stick too much.DO NOT squeeze the flour. Use gently crumbling action of the fingers to break all small lumps and get a feathery light puttu mixture.
2. Refer to the pic for the preferred consistency.
3. Now add 3 to 4 glasses of water in the bottom part of the steamer and bring it to boil. This is going to provide the required steam for cooking puttu.
4. Place the perforated steel disc on the bottom of the steamer cylinder.
5. Add 1 tbsp of grated coconut on the steel disc and on top of that add 4 tbsp of puttu mixture. Now add one more layer of coconut and puttu mixture on top of that.
6. Cover the steamer with the lid and place on top of the bottom part of steamer which is already there on the burner. (refer step 3)
7.Steam for exactly 6 minutes and remove the cylinder from pot.Please do not touch the steel side of the cylinder as it will be very hot.
8.Use the pick that comes with the steamer (or a chopstick) to gently ease out the ‘log of steamed puttu’ onto a flat plate.
9.Repeat the same procedure for the remaining flour.
Serve Puttu with Kadala curry or any meat or egg curry for a spicy breakfast. If you have a sweet tooth, you can have puttu mixed with banana and sugar.
Recipe (Kadala curry)
Black gram – 250 gm
Fresh grated coconut – 1/2 cup
red chilli pdr – 1/2 tbsp
coriander pdr – 1 tbsp
Garam masala/ Meat masala – 1 tsp
coriander leaves – For garnish
Curry leaves – 2 strands
Onion – 1 big (finely chopped)
Tomato – 1 small(finely chopped)
ginger – i/2 inch piece
1. Soak Bengal gram (kadala)over night for 8 hours.
2. Cook the soaked kadala in a cooker . Add 1 1/2 cups of water, turmeric powder, salt in the cooker along with the kadala.Wait for 5 whistles and then simmer for 10 minutes.
3. Now let’s prepare the masala.
a. Heat 2 tbsp of any oil ( preferably virgin coconut oil) in a pan. Add half of the finely chopped ginger to it.Once the ginger leaves a nice fried flavour, add finely chopped onions to it. Mix well until the colour of the onion turns golden brown. Now add red chilli powder and coriander pdr. Saute well for 2 minutes.Add i strand of curry leaves to it.
b. Now it’s the time to grind this masala in a mixer with 1/4 cup of water to a fine paste.
c. Add this ground masala paste to the already boiled kadala in the cooker. Mix gently and on high flame, bring it to boil.Add garam masala now.Now let it simmer for 3 minutes. Add the remaining curry leaf strand and coriander leaves to it.
4. Transfer the kadala curry which is ready now in the cooker to a serving dish.
5. For seasoning, heat i tbsp oil in a small pan. Add mustard seeds, red chillies and curry leaves to it.Please make sure that the mustard seeds crackle fully.
6. ENJOY this heavenly dish with Puttu, rice or even roti.