Puttu (Steamed Rice Cake)

PUTTU

Ingredients:

• Rice flour - 2 cups
• Grated coconut - 1 cup
• Water - 1/2 cup
• Salt to taste

Method :

• Add salt and approximately 3 table spoons of grated coconut into the flour and mix well.
• Add water little by little to the rice flour and mix it.
• The flour should be wet enough for steaming, but we have to be careful when you add water to the flour.
• The consistency has got to be right. It should not become too watery.
• Puttu has to be made in a Puttu maker.
• Layer the Puttu maker with some grated coconut first, then the rice mixture and then the grated coconut again. Steam for 2-3 minutes, take out and serve hot.

You can have Puttu with either Kadala Curry  or bananas.

Koottu Curry

In Kootu curry, a miscellaneous variety of vegetables and some Bengal gram are used. The difference between this and 'Aviyal' is that no tamarind is added.

  

Ingredients :  

1. Bengal gram dal - 1/2 cup
2. Pumpkin, snake gourd, Long runner beans, yam, Cucumber - 1/4 kg (all together)
3. Inner flesh of drum stick - 1/2 cup
4. Grated coconut - 1/2 cup
5. Turmeric powder - 1/4 tsp
6. Green chillies - 3 (split into 2)
7. Salt - to taste
8. Coconut oil - 1/4 cup
9. Mustard - 1tsp
10. White gram dal - 2dsp
11. Dried red chillies - 3 (each sliced into 3)
12. Curry leaves - 2sprigs
13. Ghee- 1dsp
14. Grated coconut - 1/4 cup

Method of Preparation :

• Cook the bengal gram dal with salt and water to a thick gravy.
• Clean and cut the vegetables into small pieces. Par boil the vegetables by steaming.
• Grind 1/2cup grated coconut and mix it with turmeric powder and green chillies.
• Heat oil and season mustard, white gram dal, dried red chillies and curry leaves.
• Add the ground coconut mixture. Saute for sometime, till the water dries.
• Add the cooked vegetables, salt and bengal gram dal. Saute well.
• Heat 1dsp ghee and fry the 1/4 cup grated coconut in it till golden brown.
• Add this to the koottucurry and mix well.

PULIYINCHI

Puliyinchi

• Green chilly (chopped fine) : 1/2 cup
• Ginger (chopped fine) : 1/2 cup
• Mustard seeds : 2 tspn
• Cooking oil : 1 tbsn
• Red chilly : 2
• Curry leaves : 1 sprig
• Tamarind paste : 1 tspn
• Water : 1-2 cups
• Fenugreek seeds : 1 tbsn
• Turmeric dal : ½ tspn
• Salt : As per taste

HOE TO PREPARE ?

1. Heat oil in a pan and add mustard seeds and when they crackle add red chilly and curry leaves and fry for a while.
2. Add the green chilly and ginger and fry till browned. Now add tamarind paste turmeric powder and salt and bring to boil. Now reduce the heat and cook on low flame.
3. Meanwhile, heat a pan and roast fenugreek seeds till browned and grind to get a fine powder. Add this to curry. Continue cooking on low flame till gravy is thickened. Remove from flame.