Tuesday, 12 March 2013

Here comes the most traditional recipe of kerala. Making a rite taste puttu is the challenge however you could do it if using the proper rice powder for it. The traditional way how my Amma use to make is, by frying the raw rice in a heavy bottomed pan for some time till the rice turns crispy and then grinding it coarsely to a fine powder, precisely I know its tedious, but it gives you the excellent taste. So, if you like to go ahead with time consuming process you could use the normal rice powder or the puttu podi available in the stores.The most important thing you need to make puttu is the “puttu kalam” the below one


If you don’t have one, you can cook it in the normal idly cooker as well. I have given you the picture to let you know about the filling for your better understanding. Puttu are different types, let me first give you the simplest Ari puttu and later will provide you more kinds like with wheat puttu and so. The best combination for the recipe is Kadala curry or banana or papad.


  • Puttu Podi / Fried Rice Powder- 2 Cup
  • Grated coconut- 1 Cup
  • Salt-To taste
  • Warm Water- ½ Cup


  • Sprinkle warm water to the Puttu Podi / Fried Rice Powder and keep aside for about 10 minutes just to soften it.
  • Kneed the powder slowly and form a coarse powder or till u can make lumps when you clasp but which can be easily crumbled and let some moisture remains in it.
  • At first, you need to fill the puttu kudam with water and let it boil for sometime.
  • Pour the powder into the half of the puttu kutti as shown, followed by grated coconut and again the rice powder.

  • Place the kutti to the kalam and cook with the cover for about 20 minutes.
  • Push slowly from the puttu kutti to outward so that it comes out easily.
Kadala Curry:

This is the first and best combination for a perfect puttu. You can use the black channa or the white channa to make this curry.



  • Black Channa- 1 Cup(Soaked overnight)
  • Tomato-1
  • Onion-1
  • Green chillies-2 Nos
  • Ginger garlic paste-1/4 Tspn
  • Chilli powder-1 Tspn
  • Coriander Powder-1 Tspn
  • Turmeric powder-1/2 Tspn
  • Coconut Milk- ¼ Cup
  • Curry Leaves-few
  • Salt-To taste
  • Oil-To temper

  • Pressure cook the soaked black channa for 3 whsistles and keep aside.
  • In a pan,pour oil,add mustard and curry leaves, when it splits add onion,ginger garlic paste aand green chillies and sauté for few minutes.
  • Add tomatoes and saute again. Now add the cooked black channa followed by chilly,coriander and turmeric powder and sauté well until the masala smell goes off completely.
  • Now add the coconut milk and cook until the water gets dried off completely from the channa.
  • Transfer to the bowl and serve with hot puttu.


"Adding ginger garlic paste is optional in making kadala curry.

While kneading you could also add a tspn of sugar which gives a extra taste.

You can also add asafetida a bit while tempering to add aroma to the kadala curry."



Post a Comment