CHAKKA PUTTU - JACKFRUIT PUTTU

    If you are not a Malayalee or from Kerala, the whole idea behind Chakka Puttu -  Puttu with Chakka/Jackfruit would surely be underestimated or heard with an awe.  But for a Malayalee Jackfruit alias Chakka is a feel and dishes with Jackfruit is taken head's down in a Kerala household.  Even there is a note of complaint when it comes to Jackfruit season that a Kerala household gets overwhelmed with the fruit and cooks up anything and everything in the name of Jackfruit.  Right from a Stir-fry, Curry, Snack, Sweet etc., & etc.,

CHAKKA PUTTU - JACKFRUIT PUTTU

    Well, when you have a seasonal fruit in abundance, it is a norm of every Indian housewife to indulge in preserving it or using it to the maximum.  So, a staple Kerala Breakfast, with a twist of Jackfruit in it, is certain to pop up during the Season.  Chakka Puttu is one such dish which comes into limelight during the Jackfruit Season.

CHAKKA PUTTU - JACKFRUIT PUTTU

    Though a simple dish, it turns out to be a wholesome meal on its own.  Here, the humble Puttu is cooked with a few finely chopped Jackfruit pieces layered in between.  When steamed, the unique aroma of cooked Jackfruits and Puttu makes this humble dish a satiating indulgence.  Chakka Puttu brings out the very essence of Kerala and its love for Jackfruit.

    If you have some Puttu Flour and a few pods of jackfruits, then you are ready to go with this dish.  Quick & easy and a simple dish which could be eaten as such.  

CHAKKA PUTTU - JACKFRUIT PUTTU

 

For more recipes from GODS OWN COUNTRY - KERALA, click here...  

Cuisine : Kerala, India
Course : Main Course
Difficulty - Medium
Yields - 3-4 Small Sized Puttus
Author : SM

CHERATTA PUTTU - HOW TO MAKE PUTTU IN A COCONUT SHELL

     Puttu is a traditional Kerala dish made from rice flour.  A common breakfast dish served in Kerala.  The preparation of this so-called Puttu is an easy process if you readily have the Rice Flour/Puttu Flour.  I have already posted a detailed recipe on 'How to make Puttu' from scratch.  Puttu is a dish basically prepared with Rice and Coconut.  Both Sweet and Savoury variants of Puttu can be found in South India.  Traditionally, Puttu was steamed in Bamboo tubes, so it also has a name Kuzhal Puttu/Puttu Bambu.  The bottom of the Bamboo would be pierced with small holes.  The tubes would be filled alternatively with Rice powder and grated coconuts in small equal portions and placed tightly over a wide-mouthed pot filled with water.
     Normally a Puttu Kutti, a long cylindrical tube is used to steam cook the Puttu. Puttu Maker is a utensil readily available in the market. The utensil can be placed over a Puttu Pot which comes along with the Puttu Kutti(Tube) or even there are some types of Puttu Makers, which comprises just the Puttu Kutti(Tube) which can be directly placed over the Pressure cooker vent pipe and steam cooked.
     When you do not have the utensil to cook Puttu, the Rice Flour and Coconut Mixture can simply be spread over a steamer plate and steam cooked.  The only issue in this method is that the Puttu would not have any shape, but any way you are always going to break and powder it before eating.  Another simple way is to cook Puttu using a Cheratta/Coconut Shell.
     Cheratta Puttu is nothing but the same Puttu prepared in a Coconut Shell colloquially called Cheratta in Malayalam.  If you do not have a Puttu Kutti, the vessel used to prepared Puttu, this Coconut shell comes out to be handy for you.  And needless to say, this cup-shaped Puttu looks different and also takes less than 10 minutes to steam the Puttu.  You may need two Coconut Shells for the purpose, one comparatively bigger than the other.  The idea is to place the other piece as a cover for the Coconut Shell, you can even use any suitable steel lid/bowl to cover the Coconut Shell or simply use a clean muslin cloth to cover the Coconut Shell.
    Take a medium-sized Coconut shell, the one with the hole beneath. One portion of the Shell has three holes, among which one hole is soft and can be easily holed out.  Use a sharp object to make the hole in the Coconut Shell. Scrape it clean from inside and scrap out the husk from outside. Clean & wash the Coconut Shell thoroughly.  You can re-use the coconut shell as many times as possible.  Make sure to clean and dry the Coconut shells after use.  Even Coconut Shell shaped Puttu Makers are available in the market these days.
     Mix the Puttu Flour along with grated Coconut and a little bit of water to make a crumbly flour mix, then fill up the lower portion of the Coconut Shell (the one with the hole) with a layer of Grated Coconut followed by the Rice Flour Mix and finally top it up with some grated Coconut, cover the Coconut shell with a clean Muslin cloth/lid/another Coconut Shell.  Place the Coconut shell over the Vent Pipe of a Pressure Cooker and steam cook the Cheratta Puttu.


For a detailed Recipe on HOW TO MAKE PUTTU, Click here...


Cuisine - Kerala
Course - Main Course
Difficulty - Medium
Yields - 6-8 Small Sized Cheratta Puttus
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 20-30 Minutes

CHERATTA PUTTU - HOW TO MAKE PUTTU IN A COCONUT SHELL

CHERATTA PUTTU - HOW TO MAKE PUTTU IN A COCONUT SHELL

INGREDIENTS :

Puttu Flour - 2 Cups
Water - as Required
Salt  - To Taste
Grated Coconut  - 1/2–3/4 Cup

METHOD:

• Take Puttu Flour in a large bowl, add salt to taste and mix well.
• Sprinkle water on the flour, a little at a time, and mix the flour with your hands.
• Once mixed, the flour should look like bread crumbs.
• Care should be taken, that there are no lumps in the flour mix.
• Boil enough water (for about 2–3 cups) in a Pressure Cooker.
• Place the empty Coconut shell with the hole over the Pressure Cooker Vent Pipe and allow it to boil.
• Cover it with a lid or another Coconut shell.
• Once the pressure starts to build, remove it from the Pressure Cooker Vent Pipe.
• Add grated Coconut at the bottom layer of the Cheratta/Coconut Shell, carefully add Puttu Flour Mix (around 1/2 cup of flour) over the grated coconut layer.
• Again, top it up with grated Coconut over the Flour Mix.
• Carefully insert the Cheratta/Coconut Shell filled with the Puttu Flour Mix and grated Coconut into the Pressure Cooker Vent Pipe.
• Cover the Coconut Shell with another smaller Cheratta/Coconut Shell/simply cover it with a tightly fixing lid/tie it out with a clean muslin cloth.
• Steam cook the Puttu for about 8–10 minutes until the steam releases.
• Switch off the flame and leave the Cheratta Puttu aside for a few minutes.
• Once slightly cooled down, open the lid and remove the Puttus from the Cheratta/Coconut Shell.
• Simply invert the Coconut Shell/Cheratta over a plate.
• Cheratta Puttu would cleanly slide off from the Coconut Shell.
• Serve Cheratta Puttu hot with Kadala Curry(Chickpeas curry), Green Moong Bean Curry, Raw/Steam Cooked Nendhra Bananas/Fried Nendra Banana(Pazham Pori) and Pappadams.
• Cheratta Puttu can be accompanied by Lamb/Chicken/Beef curries too.

For more recipes from GODS OWN COUNTRY - KERALA,  click here...

 NOTES:

• Perfectly ground and roasted flour and the right amount of Water play a major role in the texture of the Puttus.
• Do not add more water to the flour or knead it into a dough.
• Just sprinkle water, a little at a time, to mix the flour so that they look like bread crumbs.
• Can also add 1/2 Cup of Coconuts into the Flour and mix it well.
• Adding more Coconuts adds flavour and taste to the dish, but it is totally optional.
• If you do not have Puttu Vessel, can steam the flour along with grated coconut in an Idli Plate, or just spread them out on a platter and steam cook the Puttu flour for 8–10 minutes. 

 

KERALA STYLE BREAKFAST MENU

    When it comes to a Breakfast from down South of Indian subcontinent, rice based dishes takes the arena.  And when we speak about Kerala Style Breakfast it mostly consists of dishes like Puttu, Appam, Idiyappam, Pathiri etc.,  Looking deep into the dishes, almost all the above dishes are made with Rice or Rice Flour.  And you can see a variety of side dishes compatible with these dishes.  We can see a wide range of vegetarian and non-vegetarian curries/side dishes served along.  

    If widely known are the above, then a common man's daily routine starts with a bowl of Kanji/Gruel.  Particularly Pazhankanji/Pazhayasadham( a day-old rice, soaked overnight), is a common breakfast dish.  Though a dish incorporated to ensure 'NO WASTAGE' during olden days, where there were no refrigerators - the taste and nutritious value of the dish has made it a must-have breakfast for the hard-working peasants to keep up with their daily toil. 

    While talking about the above, I indeed have to mention Tapiocas, which are also a staple in Kerala.  Steamed Tapiocas served with a condiment called Mulagu Chalichathu, or served with spicy Fish Curries(Kappayum Meenum) or Beef curries, Kappa Puzhukku, Kappa Udachuthu all come into the list of a simple Kerala Breakfast Menu.  Though Tapiocas were confined within Kerala Kitchen for a long while, it is now brought forward into the limelight by the all-time popular Kallu Kada(Toddy shops) which caters the local hooch. It has become so popular that it is now, a must-serve menu in most of the Kerala restaurants.

    So a wholesome Breakfast is what's a norm around the world and Kerala Cuisine has not failed to incorporate it in its healthy concept. This Menu is a wonderful combination of all nutrients with a perfect balance.  While pondering deep into the traditional cooking, menus have followed a strict regime with a combination of Carbohydrates, Protein, Vitamins and Minerals.  And the great Puttu served with Kadala Curry/Green Moong Bean Curry and Bananas in deep sense fits into the chart as perfectly as it is.

    This Menu is one quick combination of Kerala Style popular Tiffin Item Puttu which suits well to be catered for a Breakfast or a Dinner. Puttu is traditionally served with Kadala Curry which is made with Black Chickpeas.  Another combination is a curry prepared with Green Moong Bean.  Though, these are the Vegetarian versions of combinations predominant in a Kerala Kitchen, they do serve a variety of Curries to go along with Puttu.  And least to mention Bananas or Steamed Nendhra Pazham which goes wonderfully well when mashed and eaten with Puttu.  Last, but not the least, serve a Nadan Pappadam whatsoever the Curry or side dish you serve along with Puttu.  Puttu, Kadala Curry/Cheru Payar Curry, Pazham & Pappadam comprise a divine combination, uniquely made in God's Own Country.

KERALA STYLE BREAKFAST MENU

     The Menu in this post consists of Puttu, Kadala Curry, Cheru Payar Curry, Pazham and Pappadam.  And it is served along with a wonderful glass of Chaya(Tea) or Coffee.  A simple Kerala Style Breakfast Menu, which can easily be fixed with simple planning & preparations.

     The aroma of Puttu and Kadala Curry always takes me into a nostalgic lane filled with memories of tastes, flavours and places.  I can proudly say only a Malayalee or a Puttu lover can appreciate the real taste of Puttu.  I have heard quite a number of people saying, how to eat this Puttu, then obviously they haven't eaten this dish before or doesn't know the real knack of eating it - Eating in a Nadan Style. Ya, as such Puttu is a bit dry dish, but the meticulous method of perfecting the rice powder reflects a lot in soft textured Puttus.  But when Puttu combined with its perfect match Kadala Curry/ Green Moong Beans Curry /Bananas, it turns out to be a delicacy.  Serve a Nadan Pappadam along with the menu for a complete Kerala Style Breakfast. 

    So here goes a simple South Indian Breakfast/Dinner Platter and here it's as they display in a Kerala Restaurants. Let me list it down in that style...

KERALA STYLE BREAKFAST MENU

Cuisine - Kerala (South Indian)
Recipe Type - Breakfast/Dinner Menu
Difficulty - Medium
Author - SM


Soaking Time - Overnight/8-10 Hours
Preparation Time - 1 Hour
Cooking Time - 11/2 - 2 Hours.

 

For more TIFFIN ITEMS, Click here...

 

KERALA STYLE BREAKFAST MENU

PUTTU

PUTTU

CHERATTA PUTTU

 

KADALA CURRY

VARUTHARACHA KADALA CURRY

KADALA CURRY WITH THENGA KOTHU

NADAN KADALA CURRY

VELLA KADALA KURUMA

     Kadala Curry or Black Chickpeas Curry can be prepared in many ways and especially when it comes to being served along with Puttu, Nadan style Kadala Curry would be the best choice.  This is an authentic Kerala style curry prepared in Coconut Oil.  Each Kerala kitchen has its own recipe when it comes to Kadala Curry, and it is catered in many variations too. I usually make Kadala Curry with Thenga Kothu, Varutharacha Kadala Curry, Nadan Kadala Curry or Kadala Kuruma for Puttu.

For CURRIES WITH CHICK PEAS, Click here...

    You can also serve non-vegetarian curries like Chicken/Mutton Kuruma, Nadan Chicken/Mutton Curry, Varutharacha Chicken/Mutton Curry, Beef Ularthiyathu, Beef Roast, Beef Vindaloo etc.,

 

CHERU PAYAR CURRY

CHERU PAYAR CURRY

    A curry with Green Moong Bean is yet another common curry served along with Puttu, but of course only next to Kadala Curry.  Colloquially called Cherupayar Curry is yet another nutritious and tasty curry which goes hand in hand with Green Moong Bean/Pachai Payar/Cheru Payar.  It is a quick fix recipe and the only time-consuming process is soaking the Green Moong Bean.

For Dishes with GREEN MOONG BEAN, Click here...

PAZHAM/BANANA/STEAMED BANANA

BANANA

STEAMED BANANA/NENDHRA PAZHAM PUZHUNGIYATHU

    Mash up a Banana, mix it up with Puttu and there you go with a divine combination.  Kerala Nadan Palayam Kodan, Njali Poovan, Rastali, Moris, Kadhali or the ultimate Kerala's one and only Nendhra Pazham are all good varieties of Bananas served along with Puttu in Kerala.  Go along with your favourite variety of Pazham locally available for an ultimate experience of Nadan Style of Eating Puttu.  And yet another best side dish is Steamed Nendhra Banana.

For a detailed recipe on HOW TO STEAM BANANAS, Click here...

 

PAPPADAM

KERALA NADAN PAPPADAM

To complete this breakfast menu, serve a Kerala Nadan Pappadam along with all these dishes.

 

CHAYA(TEA)/KAPPI(COFFEE)

CHAYA/TEA

KAPPI/COFFEE

    Finish this Kerala favourite Breakfast Menu with a hot cup of Chaya/Tea or a Cup of Coffee for an ultimate experience. Locals prefer Kattan Chaya or the humble Black Tea to finish off this elaborate Breakfast.

For a detailed Recipe on HOW TO MAKE TEA, Click here...

KERALA STYLE BREAKFAST MENU

    Puttu, Kadala Curry or Cheru Payar Curry, Pazham & Pappadam is one combination of Dishes commonly served for Breakfast in Kerala.  And sure there are many more combos like Appam & Stew/Mutta Roast, Pathiri & Erachi Curry, Idiyappam & Stew/Mappas, Kappayum Meenum( a day old Fish Curry) etc., with a nadan touch and will publish them in future. Still there exists a few households which sticks to humble breakfast norms serving Pazhangkanji(Pazhaya Sadham) or Choodu Kanji, Payar, Chammanthi & Chutta Pappadam for Breakfast. 

    They do serve dishes like Idli, Dosa, Upma, Puri & Chapatis too for breakfast, but after all, these dishes comes with an influence from the neighbouring states. So if it's uniquely Kerala Nadan Bakshanam, then the local favourite is always, Puttu, Kadala Curry/Payar Curry, Pazham and Pappadam.

PUTTU

      For the Love of Puttu and being a part of Gods Own Country, I think this post is going to be a long one.  To my best I wanted to make justice to this humble but scrumptious dish — 'THE GREAT PUTTU' or Steamed Rice Cakes. Hot Puttus served with Kadala(Chick Pea) Curry/Green Moong Bean Curry, Bananas and Pappadams treats you with a style. And all the more the accompaniments and side dishes served along with it transforms this simple dish into a scrumptious meal.
      There is a saying in Malayalam which goes like this, What kind of business could be done during Onam? Though a list of petty business ideas can pop up into every mind, they have just mentioned one and only business option i.e sell PUTTU  - 'Onathinidaikku Puttu Kachavadam.'  A Malayali can very well know why it is unanimously opted for this occasion.  Even after an elaborate Sadhya the only food we could drool over would be this humble steamy Puttus.
      Rice being the staple food of South India and South East Asian countries, we can find innumerable dishes with rice as a major ingredient.  Followed by another ingredient Coconut.  These ingredients are combined together or prepared hand in hand right from a Main Course Dish, Appetizer/Snack, Side Dish or Dessert.  The importance and availability of the above ingredients have made it as a star ingredient not only through the length and breadth of the region but also have spread its wide hands throughout South East Asia.
     Three major Breakfast/Dinner dishes prepared in these areas comprises of PUTTU, IDIYAPPAM & APPAM.  These dishes have a flamboyant past with a long story written throughout the history of Food. Even these dishes have a literary mention since Sanga Kalam in Tamil Poetries.  Their existence dates back since 300BC to 300 AD.  Puttu & Idiyappam are steam cooked which is considered as a healthy way of cooking and Appam is cooked in a clay or iron pan called 'Appa Chatti'.

KUZHAL PUTTU

      Puttu is a dish basically prepared with Rice and Coconut.  Both Sweet and Savoury variants of Puttu can be found in South India.  Traditionally Puttu was steamed in Bamboo tubes, so it also has a name 'Kuzhal Puttu'.  The bottom of the Bamboo would be pierced with small holes.  The tubes would be filled alternatively with Rice powder and grated coconuts in small equal portions and placed tightly over a wide mouthed pot filled with water.  Once the water boils the steam enters into the bamboo tubes through the small holes cooking the rice powder. Nowadays Metal (Copper, Steel/Aluminium) tubes called 'Puttu Kutti' which could be fixed into a small metal pot called 'Puttu Kudam' specially design for the purpose are available in the market. Some models of these Tubes can be fixed over the pressure cooker lids too.

Cheratta Puttu

     Even empty Coconut Shells were scraped, cleaned and used in olden days to prepare this dish.  Puttu prepared in Coconut shell was called as 'Cheratta Puttu'. The beauty is that the Coconut shell would be halved into two, then they would be cleaned and scraped so that no coconut husk remain on the outer shell.  One-half of the shell has three eyes, in which one of the eyes could be easily carved up into a hole.  This part with the hole is filled with rice coconut mix and covered with a slightly bigger coconut shell or tied up with a piece of Muslin cloth and place over a steaming pot.
     In Kerala, Puttu is traditionally served along with Kadala curry(Chick peas curry), Green Moong Bean Curry, Raw/Steam Cooked Nendhra Bananas/Fried Nendra Banana(Pazham Pori) and Pappadams. Even it can be accompanied with Lamb/Chicken/Beef curries too. It is said to be that there are more than nearly 300 varieties of Puttus prepared in the region — both traditional and innovative versions line up the list. Some prepare Puttu with Palm/Cane Sugar filled along with the rice powder and coconuts.  Savoury versions of Meat/Fish Puttu also are prevalent in the regions.  New versions of Puttus are prepared with other grains like wheat/millet/ragi/corn/oats these days.

PUTTU BAMBU

     The same Puttu can be found in Malaysia with the name 'Puttu Bamboo' and as 'Kue Puttu' in Indonesia.  These Puttus are prepared in very small bamboo tubes, the Pandan leaves infused water is added to the roasted rice flour which gives it a new flavour overall.  Puttu Bamboos are finally rolled in salt mixed grated coconuts. Another version called 'Puttu Piring' is prepared with Rice flours, coconuts and Palm Sugar(Gula Melaka) in a special steaming plate which looks like a conical funnel.  Piring in the literal sense means 'Plate' in Malay. East coast of Malaysia has its own version of Puttu called as 'Puttu Herba' which has an addition of Fenugreek seeds to Rice Flour, Palm Sugar, and Coconut.

PUTTU PANDAN

      The Thai version of Puttu is called as 'Khao Lam'.  More elaborate versions are prepared with Coconut Milk and Red Bean in Thailand.  In the Philippines, it is called as 'Puto' & 'Puto Bumbong'.  Sri Lankan versions are quite similar to Kerala version, and they are served along with 'Katta Sambol', a spicy fish/meat curry in Coconut Milk. Ethnic Chettiar groups of Tamilnadu who were settled in Rangoon brought back with them a special style of preparation called 'Rangoon Puttu' where Rice was substituted with Semolina or with locally grown Burmese Black Sticky Rice.
      Being one of the easiest recipes with very few readily available ingredients, Puttu has taken a special place in God's Own Country — Kerala.  Every morning, we can feel the smell of steaming Puttus wafting around from a Kerala kitchen to Thattukada (roadside eateries) and small restaurants to five-star hotels.
     This comfort food which has found its way into every Kerala kitchen was once banned from Brahmin/Namboothiri(High Caste order) kitchen as it was considered to be a poor man's food. The simple and easily executable dish was prepared not only to fill the stomach of a hard toiled human being but also to fill the hearts of a poor soul.  With readily available ingredients and items like Rice flour, Chick Peas and Bananas, their simple breakfast was converted into an elaborate meal to keep up their energy for a hard day.
     This easy and comforting food has found its way into innumerable hearts, picking up anecdotes from mythology and paving its referral path into literature. Even mythology has its word in Thiruvilaiyadal Puranam that Lord Shiva has carried loads of mud to build the walls of a Temple so that he can buy Puttu from an old lady,  

'PITTUKKU MANN SUMANTHA EESAN'.
All in the Name and Love for this humble dish — THE PUTTU!!!







      

PUTTU

    Once you have the Puttu flour, making Puttu becomes an easily executable task and it can be prepared within minutes. Fresh homemade Puttu flour yields soft Puttus.  The quality of the rice plays a major role in perfectly textured Puttus. We can use Raw Rice/Parboiled Rice/ Kerala Rose Matta Rice for making Puttu flour.  Preparing Rice flours for Puttu/Idiyappam/Appam is a common task in a Kerala kitchen.  Though preparation of each flour is slightly different, the basic ingredient i.e the Rice remains the same.  Usually, a large batch of Rice flour is prepared and stored for later usage. Well prepared and stored home made flour stays good for up to 1 month. Puttu flour can be stored for a week and Idiyappam flour can be stored for 1 month.


Cuisine : South Indian, South East Asian
Course : Main Course
Author : SM

For more recipes from GODS OWN COUNTRY - KERALA  click here... 

FOR THE PUTTU FLOUR:

Soaking Time - 2 Hours
Drying Time - 45 Minutes
Grinding Time - 10-15 Minutes
Sieving & Preparation Time - 5–10 Minutes

INGREDIENTS :

Raw Rice/Parboiled Rice/Kerala Rose Matta Rice - 2 Cups
Water - To Soak.

METHOD:

For Puttu Flour:

• Clean for any impurities or stones and wash the rice for about 3–4 times or until water runs clear.
• Soak the rice in water for about 30–45 minutes, if using Kerala Rose Matta Rice soak for at least 1 hour.
• Once soaked, drain the water and leave the rice in a colander for 5 Minutes.
• Dry the Rice in a clean kitchen towel for about 15–20 minutes.
• Transfer the rice to a mixer grinder, and grind it for a few minutes until it is ground into a fine flour.
• Once the flour is ready, sieve it until no more flour flow out of the sieve.
• Spread this out on a big platter.
• Collect the residues left out in the sieve separately and grind it again into a fine powder.
• Follow the suit until the whole batch of rice is powdered into a finely textured flour.
• Heat a pan on a medium flame.
• Add the rice flour and fry the flour in a very low flame until the whole batch is slightly hot, for about 3–5 minutes.
• If preparing for Idiyappam flour, the flour should be finely ground, use a very fine sieve for this kind of flour.
• Also, Idiyappam flour should be roasted for about 8–10 minutes on a very low flame until the flour is hot and fragrant.
• Care should be taken not to burn the flour and avoid lumps in the flour.
• If, there are lumps, break them up with the spatula while roasting the flour.
• Spread this out on a big platter and allow it to cool.
• Store this in an airtight container for a longer shelf life.
• Can store this flour in the freezer for up to three months.

NOTES :

• Soaking time varies with the variety of rice used.
• Idiyappam flour should be ground into a very fine powder, use a fine sieve for the purpose.
• Kerala Rose Matta Rice suits well for Puttu Flour only.

HOW TO MAKE PUTTU :

 

PUTTU

 

Difficulty - Medium
Serves - 2-3
Yields - 6-8 Small Sized Puttus

 
Preparation Time - 15-20 Minutes
Cooking Time - 20-30 Minutes

INGREDIENTS:

Puttu Flour - 2 Cups
Water - as Required
Salt  - To Taste
Grated Coconut  - 1/2–3/4 Cup

METHOD:

• Take Puttu Flour in a large bowl, add salt to taste and mix well.
• Sprinkle water on the flour, a little at a time, and mix the flour with your hands.
• Once mixed, the flour should look like bread crumbs.
• Care should be taken, that there are no lumps in the flour mix.
• Boil enough water (for about 2–3 cups) in the Puttu Pot/Pressure Cooker.
• Fix the small disc with the hole inside the Puttu Kutti in such a way that it fits well at the bottom of the Puttu Kutti.
• Place the empty Puttu Kutti over the Puttu Pot/Pressure Cooker and allow it to boil.
• Once the Puttu Kutti is hot, remove it from the fire.
• Add grated Coconut at the bottom layer of the Puttu Kutti, carefully add Puttu Flour (around 1/2 cup of flour) over the grated coconut layer.
• Again, add grated Coconut over the Flour.
• Follow the suit until the whole Puttu Kutti is layered alternatively with Flour and Coconut.
• Cover the lid of the Puttu Kutti and place it over the Puttu Pot/Pressure Cooker.
• Steam cook the Puttu for about 8–10 minutes until the steam releases from the vent at the top of the Puttu Kutti lid.
• Switch off the flame and leave the Puttu Kutti aside for a few minutes.
• Once slightly cooled down, open the lid and remove the Puttus from the Puttu Kutti with a long stick.
• Push it from one side of the Puttu Kutti.
• Serve hot Puttu with Kadala/Chick Pea Curry or Green Bean Curry or Raw/Steamed Bananas or Pappadams.

 

NOTES :

• Perfectly ground and roasted flour and the right amount of Water play a major role in the texture of the Puttus.
• Do not add more water to the flour or knead it into a dough.
• Just sprinkle water, a little at a time, to mix the flour so that they look like bread crumbs.
• Steam cook the Puttu until the steam releases from the vent at the top of the Puttu Kutti lid.
• Can also add 1/2 Cup of Coconuts into the Flour and mix it well.
• Adding more Coconuts adds flavour and taste to the dish, but it is totally optional.
• If you do not have a Puttu Vessel, can steam the flour along with grated coconut in an Idli Plate, or just spread them out on a platter and steam cook the Puttu flour for 8–10 minutes. 

CHERU PAYAR CURRY FOR PUTTU

    Cheru Payar Curry or the Green Gram Curry is a common Kerala dish served along with Puttu.  Until recently, these dishes were well confined within the Kerala kitchens.  But with the latest boom of food & restaurant industry in India, we can find quite a number of Kerala restaurants serving typical kitchen hold recipes.  During our recent visits to India, I see that the number of restaurants have increased tremendously and eating outside culture has swept the Indian cities like a whirlwind.

    Well, when we talk about Puttu, the one and only Kadala curry or the Black Chickpeas Curry tops the list.  But this humble Cherupayar Curry also follows the suit.  My husband loves dishes made out of Dhal and this Cherupayar Curry is one of his favourites.  So, whenever I make Puttu, I make Kadala Curry and Cheru Payar Curry as side dishes.  We all love Kadala Curry and my hubby likes the Green Gram Curry.  My kids & I do take a serving of Puttu with Bananas.  So whenever I make Puttu, I make both the side dishes - Kadala Curry, Cherupayar Curry & make sure to buy some bananas to go along with Puttu.  If I get Nendhra Pazham I make Steamed Nendhra Banana and serve it along with Puttu.

PUTTU, KADALA CURRY/CHERUPAYAR CURRY, PAZHAM, PAPPADAM

    Green Gram is a super food with high nutritional value.  It is a layman's source of  Protein and is loaded with Minerals.  It is also one Dhal which has a cooling nature.  Green gram do not require too much of soaking time.  But if you plan ahead, you can soak it overnight, which makes the cooking process quick.  Once soaked, the Green gram cooks fast.

    This Kerala Style Green Gram Curry is a mildly spiced curry.  Once the Green Grams are cooked, a coconut paste ground along with garlic, green chillies and cumin seeds are added and boiled for a few minutes until the raw flavour goes.  Then the Green Gram Curry is tempered in Coconut Oil with Mustard Seeds, Dry Chillies and Curry Leaves for a final touch.

    Cheru Payar Curry is a tasty & nutritious curry, easily digestible and goes well with Puttu.  Serve a Nadan Kerala Pappadam for a complete meal.  This Cheru Payar also goes along with Rice. Serve Cheru Payar Curry hot with a drizzle of Ghee along with steaming hot rice & any preferred Poriyal/Thoran.

 

For a detailed Recipe on 'How to make Puttu', Click here...

Cuisine - Kerala, South India
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 5 -10 Minutes
Soaking Time - 30 Minutes - 1 Hour/Overnight
Cooking Time - 25-30 Minutes

 

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HOW TO COOK CHERU PAYAR CURRY FOR PUTTU  - KERALA STYLE GREEN GRAM CURRY 

CHERU PAYAR CURRY FOR PUTTU

INGREDIENTS:

To Cook Green Gram:

Green Gram/Cheru Payar - 1 Cup
Turmeric Powder - 1/2 Teaspoon
Ghee - 1/2 Teaspoon 
Water - 3 Cups
Mustard Seeds - 1 Teaspoon
Dry Red Chillies - 2 Nos.
Curry Leaves - a Sprig

 

METHOD:

For Cheru Payar Curry:

• Grind the Grated Coconut along with Garlic Cloves, Green Chillies and Cumin Seeds adding little water into a fine paste and keep it aside.
• Clean, Wash and Soak Green Gram/Cheru Payar in ample of water for about 30 Minutes - 1 Hour, preferably overnight.
• Discard the water used for soaking the Green Gram/Cheru Payar.
• Add  3 Cups of water, Turmeric Powder and half a teaspoon of Ghee and cook the Green Gram/Cheru Payar in a Pressure Cooker.
• Cook on a high flame for 2 Whistles, lower the flame and cook for another 2-3 whistles.
•  If you have soaked the Green gram/Cheru Payar, then just cook it for a Whistle.
• Allow the  pressure to release.
• Once the Green Gram/Cheru Payar is cooked, add a dash of Salt and slightly mash the Green grams.
• We need to slightly overcook the Green Grams/Cheru Payar for this recipe.
  
• Now add ground Coconut Paste and mix well.
• Cook this on a low flame until the raw flavour goes, and you get the desired consistency.
• Add water if necessary at this stage.
• Heat Coconut Oil in a separate pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves on a very low flame.
• Pour in the Cheru Payar/Green Gram Curry into the tempering and cook on a low flame for a few minutes.
• Cheru Payar Curry is an all-time popular side dish for Puttu in Kerala.  Serve a Nadan Kerala Pappadam for a complete experience.
• Serve Cheru Payar Curry hot with a drizzle of Ghee along with steaming hot rice & any preferred Poriyal/Thoran.

 
 

CHERU PAYAR CURRY FOR PUTTU

 NOTES:

• Soaking Green Gram/Cheru Payar makes cooking faster. 
• Adding butter or ghee while cooking green gram will speed up the process and also adds a nice flavour to the dhal.
• According to Ayurveda, Green Gram should be cooked with ghee (or other oil) to antidote its dry and astringent qualities. But it is purely optional. 
• Slightly overcook the Green Gram/Cheru Payar fot this recipe.
• Adjust the number of Green Chillies and Dry Red Chillies to your spice preference.
• Do not add salt while cooking Green Gram/Cheru Payar, once it is cooked add salt and mix well before tempering.
• Do not temper the ingredients on a high flame, this will burn them and will give a bitter taste to the dish.