By Nandini Bhushan*
The cuisine from the five southern states of India — Tamil Naidu, Kerala, Karnataka, Andhra Pradesh and Telangana is grouped together as the South Indian cuisine. This cuisine offers a wide range of vegetarian as well as non-vegetarian delicacies that is sure to delight one’s taste bud. Let us explore the mouth-watering dishes from the Southern Indian states to experience the essence of each of these states.
Also try: Indian Food Recipe: Bisi Bele Bhat
Puttu
Puttu or Pittu literally means ” portioned” in Tamil and Malayalam that is traditionally eaten for breakfast along with kadala curry or veg stew. It is basically steamed rice flour and coconut log that is traditionally cooked in a bamboo log that gives it a distinct flavour and aroma and is also relished along with jaggery or raw banana.
Ingredients
Puttu flour: 2 cup
Grated coconut: ½ cup
Warm water: about ½ cup
Salt as required
Step 1
Mix the flour and salt and gradually add water mixing it with fingertips with a crumbly and moist consistency.
Step 2
Press the flour between your fist. If it holds its shape, it’s done.
Step 3
With the help of a spoon, put the puttu flour in the mould and once it is half-filled add the layer of coconut and top it again with the puttu flour.
Step 4
Steam the puttu for about ten to twelve minutes.
Step 5
Once done unmould the vessel by pressing the puttu with the help of the back of the spatula.
Step 6
Cool it down and serve with spicy kadala curry.
