Kuzha Puttu and Kadalai Curry….a wholesome ancient breakfast from the Gods own Country is an excellent high-energy, high-protein combo that’s satiating and indulging. Putu Piring, Putu Bamboo, and Putu Ayu are the Southeast versions where it’s the choice for the first meal of the day. The famous food historian K T Achaya believes that Puttu may have come to Kerala from Southeast Asia While some say that it was introduced by the
professional coconut tree climbers from Sri Lanka, who came to our shores on the behest of the then King of Travancore.
Setting its cultural connect, history, and folklore aside, Foodialogues brings to you the simple know-how of this delicious, Classic fare. Its entry into the kitchens was more in tune with the spirit of zero wastage wherein the broken rice grains were ground and transformed into these coconut-loaded rice cakes. A well-done Puttu is always moist, even when it is cold, the clue to a perfect Puttu is in the 80:20 ratio of rice powder and coconut and, the amount of water/coconut milk added to it.
The traditional bamboo tubes have now been displaced with Brass, Aluminium, and Stainless Steel. Cheratta Puttu made in halved coconut shells also have a metal substitute. A sad change though…..
KUZHA PUTTU RECIPE:
Ingredients:
- Ready-Made Puttu
- Flour 2 Cups
- Salt To Taste
- ¾ Cup of Water
- Coconut Grated 1 Cup
Preparation Method:
- Take a bowl, and add the flour and salt. Mix. Heat water till warm and slowly add to the flour. Mix the flour well such that it’s crumbly in texture. Crumble the flour to a smooth mixture. If required, you can pass it through a sieve.
- Check to see if the flour holds shape when pressed in your fist.
- Take the Puttu steamer and layer the flour alternatively with coconut. -3 tbsp of flour with 2 tbsp of coconut. The last layer should be coconut.
- Close the cylinder and steam for 5 to 8 minutes.
Note:
- ADD GRATED CARROTS TO THE PUTTU FLOUR FOR ENHANCED COLOUR AND NUTRITION.
- USE RAGI FLOUR ALTERNATED WITH RICE FLOUR FOR A SIMILAR EFFECT.
KADALAI CURRY RECIPE:
Ingredients:
- Brown Channa/Chickpeas – 1 Cup, Soaked Overnight
- Onions – 3 Medium
- Tomatoes – 2 Medium
- Ginger – 1 Inch Piece
- Fresh Grated Coconut – ½ Cup
- Fennel Seeds – 1 Tsp
- Coriander Powder – 1 Tsp
- Chilly Powder – 1 Tsp
- Garam Masala Powder – ½ Tsp
- Turmeric Powder – ¼ Tsp
- Salt To Taste
- Coconut Oil – 2 Tbsp
- Mustard Seeds – 1 Tsp
- Curry Leaves – Few Sprigs
Preparation Method:
- Pressure cook the chickpeas till soft.
- Heat a heavy-bottomed pan. Add oil. Add the grated coconut and fry till the coconut starts changing colour on medium heat. Now add the fennel seeds and fry for another minute.
- Add coriander powder, chilly powder, and garam masala, and fry for another minute. Cool and grind into a smooth paste using some water.
- Heat the remaining oil. Add mustard seeds and let it splutter.
- Add the chopped onions and fry. After a couple of minutes add the grated ginger and fry till the onions turn brown.
- Now add the chopped tomatoes and turmeric powder. Fry till the tomatoes turn soft and mushy.
- Pour in the ground paste and fry for a minute.
- Next, add the cooked chickpeas.
- Add salt to taste. Add more water if required depending on the consistency you require.
- Simmer for a few minutes. Remove from heat.
