Binoy Nazareth Experiences the Passion and Pleasure of Puttu

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Binoy Nazareth Experiences the Passion and
Pleasure of Puttu
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Go On A Delicious Sojourn Do you want to
travel with me to discover a truly flavorsome
path? It is said that one needs to share the
goodness of life and I intend to do just that by
taking you to a practically gourmet destination
known for its quintessential and exquisite
cuisine. I think by now, everyone has heard of
Kerala, a land of stunning scenery, artistic
culture and a culinary haven for the foodie.
Interestingly enough, the cuisine of Kerala
has been influenced by the Dutch, Middle Eastern,
Portuguese, English, Jewish and Arab traders.
With indigenous dishes being amalgamated with
foreign tastes, Kerala boasts of a rich
repertoire of culinary concoctions which have
mesmerized the palate and have taken its cuisine
to delicious heights.
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Discover Mesmerizing, Magical and Mouth-Watering
Dishes of Kerala The fragrance of spices, the
aroma of Thalasseri Biriyani, the smoky and
delectable Nenthrakka chips, the sweet
prathamans, pungent pickles, the hot karimeen
pollichathu and countless culinary delights
showcase the art of cuisine in Kerala. With
vegetarian and non-vegetarian concoctions to
tickle the taste buds, one of the most talked-of
culinary experiences is the 24-course Sadya which
is served during the Onam celebrations. Needless
to say, every dish stands out with the flavor of
coconut and coconut oil. Known for coconut trees
populating every nook and corner of its green and
verdant state, Kerala has infused the taste of
coconuts into every dish possible. In fact, its
difficult to find a dish without coconut in
Kerala! Talking of coconuts and the incredible
flavor it adds to any dish is another subject
altogether. I daresay that no guest would come
away feeling empty and hungry in this land of
plenty. .But, I digressI just want to tell you
about an exotic and divine dish which I had the
privilege of tasting, relishing and enjoying.
Puttu, like Kerala is Gods own dish which is
made with white rice powder and of course,
coconut.
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As an unusual accompaniment, Puttu is served with
chickpea gravy. This spicy and aromatic gravy has
a coconut base which is seasoned with red
chilies, mustard seeds and curry leaves in
coconut oil. There are other Puttu variants with
yet another tasty breakfast dish made from Matta
rice or red rice which is equally magical.
Experience the Heavenly Melt-in-the Mouth
Puttu Let me tell you what I enjoyed the most
besides being surrounded in a cloud of
fragrances, aromas and steaming dishes of this
serendipitous and tranquil backwater land. Its
Puttu, of course! Basically a breakfast dish,
Puttu is a rice cake with grated coconut which is
steamed in a cylindrical bamboo holder or steel
steamer. Normally served with gravy comprising of
kala chana or black chickpeas with coconut milk,
spices and shallots, this dish can also be
enjoyed with ripe bananas and an accompaniment of
papadams. With jackfruit being plentiful as well,
Puttu may be served with this sweet fruit instead
of bananas. I traveled to the zenith of taste as
I relished this melt-in-the-mouth dish with sweet
black coffee which brought out the gourmet in my
soul.
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Being an ardent chef at heart and an ambitious
gourmet, I could not resist the urge to try this
famous and popular breakfast dish. So I got this
ancestral and authentic recipe from a good friend
of mine to bring back the memory and the
experience of relishing Puttu.   This is how
Puttu is made   Ingredients needed   Rice flour
2 cups White Raw Rice
Pachari ½ kg. Water
½ to ¾ cup Grated coconut ¾ to
1 cup Salt to taste
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Method   Soak the raw rice for 2 hours. Drain
the water and let it dry for a while. Grind it
into a coarse powder. Keep aside. You can also
substitute the raw rice with rice flour. Place
the coarsely ground rice in a pan and heat for 5
minutes. Be careful that you do not roast the
rice. Take it off the fire and let it
cool. Next, take a big bowl or vessel and place
the coarse heated rice flour in it. Sprinkle
water lightly on the flour. The water should be
carefully and slowly mixed so that the flour does
not get pasty or lumpy. Add salt to taste and
knead the damp flour mixture gently till it
reaches the consistency of bread crumbs. Take a
Puttu Kutti or a Puttu making vessel (This is
available in the market). This is very akin to an
Idli steamer. It has two sections. The lower
section holds the hot water and the upper section
comprises of the puttu mould. There are
perforated plates which separate each section.
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Fill the bottom of the puttu maker with water.
Heat till the water simmers and is hot. Now take
the perforated disc which comes along with the
puttu maker. Place the disc inside the puttu
maker. See that it fits in perfectly and is not
crooked or shaky. Fill the bottom of the puttu
maker with grated coconut. Slowly add about 6
tablespoons of the coarsely ground rice
flour. Keep repeating the process alternating
between the grated coconut and the coarsely
ground rice flour. Top the filling with grated
coconut. Place a lid over the puttu mould and
position it on the perforated plate. Once the
steam starts to escape from the vessel, turn the
flame to low and keep for another 5-6 minutes or
so. Your Puttu is now ready. Serve hot with
kadala curry/gravy, egg gravy or green gram curry
and papadams.