.jpg) Puttu | |
| Course | Breakfast |
|---|---|
| Place of origin | India |
| Region or state | Kerala,Tamil Nadu,Sri Lanka,Karnataka |
| Main ingredients | Rice flour,coconut,salt |
Puttu (pronounced[ˈpuʈːɯ];Malayalam:പുട്ട്;Tamil:புட்டு;lit. 'portioned'), also calledpittu (Sinhala:පිට්ටු), is a dish native to theSouthern Indian states ofKerala,Tamil Nadu, and parts ofKarnataka, as well asSri Lanka. It is made ofsteamed cylinders of ground rice layered with coconut shavings, sometimes with a sweet or savory filling on the inside. Puttu is usually a breakfast dish served hot with either sweet side dishes such aspalm sugar orbanana, or savoury withchana masala,chutney,rasam, or meat curries.
Puttu principally consists of coarsely ground rice, grated coconut, little salt and water. It is often spiced withcumin, but may have other spices. The Sri Lankan variant is usually made withwheat flour or redrice flour without cumin, whereas theBhatkal recipes have plain coconut ormasala variant made with mutton- or shrimp-flavoured grated coconut.
InBangladesh, the outside is made of a mixture of rice flour and groundmoong dal, while the filling is a mixture of coconut flakes and a type of caramelized sugar that is similar todulce de leche.[1]
Puttu is made by slowly adding water to ground rice until the correct texture is achieved. Using hot water would improve the softness ofputtu. It is then spiced, formed and steamed with layers of grated coconut.[2]
Puttu is generally cooked in an aluminiumputtu kutti[3] vessel with two sections. The lower section holds water and the upper section holds theputtu, where the rice mixture is inserted with layers of grated coconut. Perforated lids separate the sections to allow the steam to pass between them.
A number of alternative cooking vessels are used, such as traditional vessels where a perforated coconut shell is attached to a section of bamboo, or achiratta puttu made of a coconut shell or of metal shaped similarly to a coconut shell.
Other types of cooking vessels include a pan similar to anidli pan with small holes in the bottom, and pressure cookers.
Puttu is often served along with gravies, likefish curry,chicken curry,beef curry orkadala (chickpea) curry, andpapadum. Alsoplantain,jackfruit, mango or banana is commonly served with it. In southern Kerala people eatputtu accompanied by sweet black coffee.
In Kerala,puttu is served withbanana orplantain,kadala curry,payar (green lentils)thoran withpapad, fish or meat curry.
InTamil Nadu andKarnataka, it is served with grated coconut withjaggery made of palm sugar or sugar cane, or with sweetened coconut milk.
InSri Lanka,pittu is usually accompanied withtripe curry, fish or a meat curry, coconut milk and asambol.
There are also many improvisations and experiments done onputtu in Kerala. Wheat and maize flours are used instead of rice in certain parts. There are alsoputtu-specialised restaurants that serve it with different fillings.[4]
Some variations ofputtu use other grains such as wheat flour,ragi (finger millet) flour, tapioca and corn flour. The layered filling of coconut can be replaced by other foods, such as egg curry or banana.Puttu prepared in a ball shape are calledmanipputtu.Puttu can also be made usingbamboo rice.
Muslims in Kerala eat a version ofputtu calledirachiputti in which rice is layered with spiced mincemeat.[5]
Puttu is also very common inMauritius. It is usually sold by hawkers and is served as a snack. It is often misspelledpoutou, and should be spelledputu inMauritian Creole.[6] The ingredients are the same—rice flour, sugar and desiccated coconut, but cooked in metal cylinders.
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In Tamil Nadu,puttu is mentioned in a common legend and related festival involvingShiva. This legend, known as theputtuku mann sumantha leelai (translated from Tamil as "thedivine game of moving sand in exchange forputtu"), retells how, following a flood of theVaigai River, King ArimarthanaPandian ordered his subjects to carry sand to plug breaches in the river bank. An aged woman named Vanthiammai is said to have been unable to carry out this duty, whereupon Shiva is said to have appeared in the guise of a manual laborer named Chokkan and offered to move the sand in her stead in exchange forputtu, which would serve as his wage. After eating theputtu, Chokkan instead fell asleep on the river bank. Seeing this, the king became enraged and struck him with a cane. It is claimed that instead of harming Chokkan, the cane blow was felt by all bystanders, including the king himself. Chokkan subsequently reveals his true form as Lord Shiva, grants Vanthiammaimoksha, and causes the floods to recede. This myth is re-enacted yearly during theputtu thiruvizha portion of the Avani Moola festival at theMeenakshi Sundareswarar Temple in the Puttuthoppu region ofArappalayam, a neighborhood ofMadurai.Puttu is commonly sold and distributed at the festival.[7][8][9]
In 2006, students of the Oriental school of Hotel Management inWayanad in north Kerala made a 10-foot-longputtu. They cooked the giantputtu in a specially designed 12-foot-long aluminium mould, using 20 coconuts and 26 kg of powdered rice. It took about one and a half hours to cook.[10]
InMaritime Southeast Asia, there are numerous similar dessert dishes known askue putu inIndonesian,putu piring inSingapore andputo bumbong inTagalog. They vary by preparation and ingredients but are also steamed in bamboo tubes and are served with sugar and gratedcoconut.[11][12]
InIndonesia,kue putu is characteristically green due to the use ofpandan flavoring. It is commonly found being sold by traveling vendor carts together withklepon, which is actually ball-shapedkue putu.[11]
In thePhilippines,puto bumbong is deep purple in color due to the use of a unique rice variety calledpirurutong. They are culturally significant as a common traditionalChristmas dessert.[13]Puto in the Philippines is also a general term for traditional steamed rice cakes.
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