Tuesday, April 22, 2008

Puttu & Payaru


Puttu പുട്ട് is a culinary specialty in Kerala. It is made by steaming wet rice powder.

It is served with pappadam & pazham(banana) / kadala curry/payaru curry.

Puttu is made in a puttu maker which is cylindrical in shape.

Puttu

Ingredients

2 cups rice flour(roasted)

1/2 cup water

salt to taste

1 cup grated coconut

Method

Take rice flour in a bowl & add salt to taste. Mix well.

Sprinkle some water on it & mix with ur hands to make a crumbly mixture. Do not add too much water. The mixture should be moist & crumbly.
Sprinkle 1tsp shredded coconut on the base of a puttu maker. Add 3-4 tbsp rice flour mixture over the coconut. Repeat this till the puttu maker is full. The topmost layer should be coconut. Cover the puttu maker &
Steam cook for 10 mins.

Serve hot with kadala curry /payaru curry(below)

Payaru Curry

Nutritional Value: Sprouts are considered an excellent and inexpensive substitute for expensive fruits since both are rich in fibre and vitamins. Sprouts are also a rich source of assimiable minerals such as calcium, magnesium, phosphorus, potassium and zinc.

Ingredients

1 cup whole moong dal(sprouted)

1 cup grated coconut

1 red onion

1 chopped tomato

4-5 dry red chillies

4-5 curry leaves

1 tsp mustard seeds

1 tsp oil

salt to taste

a bunch of finely chopped coriander leaves


Method

To sprout moong dal, soak dal for 5-6hrs in water.After 5-6 hrs drain the water & cover with a moist cloth & leave overnite.The next morning pressure the sprouted dal till u hear 3-4 whistles.
For the curry, Grind coconut, onions & red chillies to a smooth paste.

In a pan,heat oil & add mustard seeds. Wait till they splutter.Add 2 red chillies & curry leaves & fry for a min.

Add the coconut paste & fry for a few mins. Add the cooked dal, chopped tomatoes, salt to taste & 1/2 cup of water. Bring to a boil & cook for 5 - 10 mins.

Turn off heat & garnish with chopped coriander leaves.
Serve hot with puttu.
How do you like it?

1 comment:

  1. I usually make puttu with kadala.have never tried with payaru before.this looks good

    ReplyDelete

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