You are here > TAMILNADU FOODS > Kuzhambu Varieties > More(Yogurt Gravy) Kuzhambu
TAMILNADU FOODS
Kuzhambu Varieties
Kuzhambu Varieties
- Vathal Kuzhambu
- Milagu Kuzhambu
- Kara Kuzhambu
- More Kuzhambu
- Urundai Kuzhambu
- Vendaikai Mandi
- Sambar
- Ingredients Gallery
KERALA FOODS
Onam Special
Onam Special
ANDHRA FOODS
All Varieties
All Varieties
KARNATAKA FOODS
General Varieties
General Varieties
KITCHEN TIPS
South Indian
South Indian
DONATION
Puttu
Cuisine Style Kerala | Cooking Time 25 minutes
To Serve 2 | Take with Kadala Kari / Mutta Curry
Type Breakfast
Ingredients
Rosematta rice / Raw Rice (Pacharisi) - 1/4 kg
Ghee - 1 tbs
Grated coconut - 1/4 of one
Water - to sprinkle
Salt - a pinch
Preparation
- Soak rice 2 hours.
- Drain the water. Dry the wet rice in a cool place (Don’t expose in a direct sunlight) then grind it to coarse powder.
- In a pan heat the rice powder for 3 minutes (Do not roast).
- Keep the powder aside to cool.
- Sprinkle water (Be careful in mixing water. The perfect combination of water and rice powder gives the good result).
- Add salt to taste.
- In a Puttu Kutti (Puttu making vessel easily available in the market) loosely fill rice and coconut as layers.
- Boil it for 10 minutes.
- Mix ghee (Optional).
- Serve hot with Kadala Kari or Mutta Curry
Note
Mixing of Jaggery and Cardamom (Elachi) gives you sweet Puttu (Should not mix salt). No side dish required.
Tips
Rosematta rice (Tamilnadu traditional rice available in all departmental store) can be used for healthy breakfast.
How this Puttu recipe is Unique?
Using of ghee gives the unique taste of Puttu.