I have come up with one of the highly popular and most desirous recipe from Kerala”Puttu” (Malayalam). Usually served for breakfast along with “Chickpea curry”. “Puttu” is a dish made by steaming rice flour using cylindrical vessel and so the shape of puttu is cylindrical. It is called “Kuzha Puttu”(Kuzhal = Small Cylindrical pipe). Another way of steaming puttu is by using half coconut shell which is called “Cheratta puttu” (Cheratta = coconut shell). Nowadays some variation of puttu uses wheat, rava, whole grains etc.. Also you can find readymade flour for making puttu. On the other hand, the accompaniments also varies widely. Most common is chickpea curry, banana and palm sugar. Also goes well with any other curries and non veg curries.
Since puttu is steamed, it is considered very healthy food. To add more healthiness and naturalistic to the dish, I have tried red rice flour and steamed using coconut shell. Instead of Kadala curry, I made Kerala Chicken curry (Nadan Kozhi Kuttan) to go with puttu.
1) Dry roast the rice flour using pan.
2) Let it cool for 2 mins.
3) Add salt to the warm water and mix well.
4) Now add the warm water little by little to the rice flour mixing them well.
5) Stop adding water when the consistency of the flour becomes somewhat moisture.
When you hold the mixture tight in your palm, it should form a ball.
6) Rice flour should have moisture in it but not lumps.
7) Clean the halved coconut shells using water.
8) Sprinkle 1 Tbsp of grated coconut in each coconut shell.
9) Divide the rice flour into two. Add each portion to each coconut shell.
10) Sprinkle another 1 Tbsp of grated coconut at the end of the filling.
11) Boil water in electric rice cooker (or) in a large pan (or) in idli cooker (or) any other steamer.
12) Place the steamer partition on the electric rice cooker. If you are using idli cooker, place the
bottommost idli plate or if you are using any other steamer prepare the steamer for placing the shells.
13) Place a wet cloth on the steamer and invert the coconut shell onto it, the mouth of the
shell facing boiling water.
14) Steam for 10- 15 mins.
15) Turn off the heat and slowly take off the coconut shell from steamer along with the cloth to
avoid any fall off of rice flour.
16) Place it on a plate and gently remove the coconut shell alone from the steamed rice flour.
17) Serve hot with chicken curry.
1) Use white rice flour, wheat flour, rava or any other whole grains in the place of red rice flour.
Just make sure it should be coarsely powdered.
2) Adjust the steaming time according to your steamer. Normal steaming time is 10 min in medium flame.
Kerala Chicken curry / Nadan Kozhi curry
Preparation Time: 10 mins
Cooking time: 20 mins
1) Chicken 300 gm
2) Onion 200 gm (1 medium)
3) Tomato 150 gm (1 medium)
4) Green chilli 2 nos
5) Curry leaves 10 nos
6) Turmeric powder ¼ Tsp
7) Salt as required
8) Coriander leaves 2-3 stems
9) Vegetable oil 1 Tbsp
For roasting & grinding:
1) Coriander seeds 1 Tbsp
2) Cumin seeds 1 Tsp
3) Dried Red chilli 2 nos
4) Black pepper 1 Tsp
5) Cinnamon 1 nos – 5 cm length
6) Cloves 3 nos
7) Fennel seeds 1 Tsp
8) Green cardamom 2 nos
9) Poppy seeds ½ Tsp
10) Garlic 5 cloves
11) Ginger 15 gm
12) Pearl onion 5 nos
13) Grated coconut ½ cup
14) Vegetable oil 1 Tsp