Mar 23, 2013

Aashirvaad Atta Whole wheat Puttu with Egg Curry / Egg Roast

Aashirvaad  Atta Gothambu Puttu with Mutta Curry / Egg Curry - Puttu is a popular breakfast dish in Kerala cuisine. Here's new combination with Egg curry.

Makes: 1 puttu

Serves: 2


1 cup / 200 g (Indian standard measuring cup of 200 ml / 8 oz capacity) Aashirvaad whole wheat atta ( do not dry roast whole wheat atta )

1/2 teaspoon salt

1/4 cup water

1/4 cup grated coconut ( you can reduce the quantity of grated coconut )

Puttu maker


Take a big flat bowl. Add 1 cup whole wheat atta and salt. Sprinkle water and mix it with fingers. Mix it slowly so that it won't roll into small balls.

Break any whole wheat balls which forms during mixing. Spray water little by little. ( Please note that to mix a cup of whole wheat atta, one may not need more than 1/5th of a cup of water).

After mixing atta; the mixture should be just wet or moistened atta  - like soft breadcrumbs (un- like chapatti dough or batter for dosa). Whole wheat atta should not be dry but wet enough for steaming . Keep aside for half an hour.

Fill this whole wheat atta mixture in Puttu maker / gadget for making puttu. This puttu maker / gadget will essentially have a sieve at the bottom. Place a 5 mm layer of grated coconut at the bottom.

The filling should be in such a way that a 5 mm thick layer of grated coconut should be layered every 3 – 4 inch thickness ofwhole wheat mixture; while filling. Top it with liberal layer of coconut scraping.

Steam it on the pressure cooker on medium flame for 5-8 minutes till a consistent stream of steam emanates from the top of puttu maker. Please do not keep heat  on high. Push the puttu from the puttu maker with the help of a thin rod. Serve with Mutta  curry.

Important while filling: Do not apply pressure on the filling. The filling should be packed loosely inside the puttumaker. Else the puttu will come out like a missile (there will be a pressure built up beneath it and steam will not pass through it) and will end up as a big disaster.

Kerala Style Egg Roast or Naadan  Mutta  Roast - A thick egg curry, made of  boiled egg, tomato and Indian spices. Best with appam / idiyappam / chapati / pulao / ghee rice .. Easy method  !!

Serves: 2


2 tablespoon oil

1 onion (1 big size or 2 small size onion), very thinly sliced

8 cloves garlic, sliced

½ teaspoon ginger, finely chopped

6 curry leaves

1 well ripe tomato(1 big size or 2 small size), sliced or 3 tablespoons tomato puree

¾ teaspoon red chilli powder
½ teaspoon pepper powder
¼ teaspoon turmeric powder
1 teaspoon coriander powder

¾ teaspoon salt (or to taste)

2 Boiled eggs

½ teaspoon garam masala powder (or a mix of ¼ teaspoon clove powder+1/4 teaspoon cinnamon powder + ¼ teaspoon clove powder +1/4 teaspoon cardamom powder – homemade spice mix)


Dilute red chilli powder, turmeric powder, coriander powder and pepper powder in  2 tablespoon water (spice mix). Keep aside.

Heat oil in a pan. Add thinly sliced onion and fry on a low to medium heat until golden color.

Add sliced garlic, ginger and curry leaves. Fry on a medium heat until crisp and well combined with onions.

Add sliced tomato  or tomato puree and fry for 2 – 3 minutes until well mixed.

Add diluted spice mix and stir on a low heat for 2 – 3 minutes until raw smell goes and well combined with other ingredients.

Add boiled egg, salt to taste and garam masala powder or homemade spice mix. Mix all the ingredients well. Do not add water when cooking. It should be thick roast / curry.

Cover with a lid and cook on a low heat for 10 – 12 minutes until onion gravy well blended with boiled egg. Serve with  puttu (or with appam / idiyappam / pulao / ghee rice / brown bread  …)

No comments: