Jun 29, 2008

God's Own Country's favorite '' Puttum Kadalayum''

Visit here for more about '' Puttu''.
You need

Raw rice powder – 1cup ( Roasted - just roast it while stirring until it gives out th
characteristic roasted smell – Do not wait until it turns brown)

Salt – ½ teaspoon

Grated coconut – ½ cup

Water for mixing – ¼ cup


Take a big flat bowl. Add raw rice powder ( roasted ) and salt. Sprinkle water and mix it with fingers. Mix it slowly so that it won't roll into small balls. Break any rice flour balls which forms during mixing. Spray water little by little. ( Please note that to mix a cup of rice flour, one may not need more than 1/5th of a cup of water) After mixing rice flour; the powder should be just wet or moistened rice powder (un- like chapatti dough or batter for dosa). Rice powder should not be dry but wet enough for steaming . Keep aside for half an hour. In Kerala we used to say ‘’ podi nanakkal for puttu”.

Fill this rice powder 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 of rice flour; 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.

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 thru it) and will end up as a big disaster.

Tips : For those who really want to avoid coconut can go ahead without using coconut. But in return you will get only half the original taste. There is an idiom in Malayalam “ Puttinu Peera Vachathu Poele” – Meaning an indispensable decoration.

Frankly blogging I’m always buy raw rice powder.

Recipe of Kadala Curry

Black Channa / black chick pea– 1 cup ( wash and soak overnight or 6-8 hours in water , add 1 teaspoon salt and pressure cook for 25-30 minutes )

Ingredients for coconut gravy

Grated coconut – 1 cup

Red chilly powder – ¾ teaspoon

Pepper powder – ¼ teaspoon

Turmeric powder – ½ teaspoon

Make a paste of grated coconut , red chilly powder, pepper powder and turmeric powder. Add this paste in pressure cooked kadala. Add salt to taste. Cook slowly on a medium flame for 10 -15 minutes. Stir in between.


Cooking oil- 2teaspoon

Mustard seeds – 1 teaspoon

Small onion- 10, chopped

Dark green curry leaves – 1 springs

Heat oil in a Kadai / frying pan..Add mustard seeds. When they splutter, add , curry leaves and chopped small onions. Fry slowly for 5-8 minutes till golden brown. Add this seasoning in cooked kadala gravy. Boil again for 3-4 minutes. Serve with Puttu. Kadala curry goes well with Idiyappam, Appam and chapatti also.
Enjoy God's Own Country's Puttum - Kadalayum... :)))

1 comment:

nishad said...

great work...really tasty food..