Puttu

Puttu
Puttu
Course	Breakfast
Place of origin	Sri Lanka & India
Region or state	India (in Kerala, border regions of Tamil Nadu, Kanara region of Karnataka), Sri Lanka, Singapore, Malaysia (as putu bambu), Philippines (as puto bumbóng) and Indonesia (as kue putu)
Main ingredients	Rice flour, coconut
Cookbook: Puttu Media: Puttu

Puttu pronounced [ˈputtu], (Malayalam: പുട്ട്), (Tamil: புட்டு), (Sinhala පිට්ටු ) is a breakfast dish highly popular in Kerala also available in border regions of Tamil Nadu , Kanara region of Karnataka and Sri Lanka. Puttu or pittu is a word of Tamil origin which means "portioned". It is made of steamed cylinders of ground rice layered with coconut. It is highly popular in the Indian state of Kerala as well as in many areas of Sri Lanka, where it is also known as pittu. Puttu is served with side dishes such as palm sugar or chickpea curry or banana. In Bhatkal Puttu is served with side dishes such as ghee and sugar or Paya or mutton curry.

Rice Puttu with Gram curry

Ingredients

Puttu principally consists of coarsely ground rice, grated coconut and water. It is often spiced with cumin, but may have other spices. The Sri Lankan variant is usually made with wheat flour or red rice-flour without cumin whereas the Bhatkal recipes have plain coconut or masala variant made with mutton or shrimp flavoured grated cocunut.^[1]

Preparation

Puttu is made by slowly adding water to ground rice until the correct texture is achieved. It is then spiced, formed and steamed with layers of grated coconut.

Puttu is generally cooked in a metal puttu kutti vessel with two sections. The lower section holds water and the upper section holds the puttu — 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 a chiratta puttu made of a coconut shell or of metal shaped similarly to a coconut shell.

Chirratu Puttu steaming vessel - top view with lid removed

Puto bumbong (Philippines)

Other types of cooking vessels include a pan similar to an idli pan with small holes in the bottom, pressure cookers and, mainly in the Malay Archipelago, hollow bamboo stalks.

Serving

Puttu is often served along with gravies, like fish curry, chicken curry or kadala (chickpea) curry, and papadum. Also plantain, jackfruit, mango or banana is commonly served with it. In some areas of Kerala people eat puttu accompanied by sweet black coffee. In Tamil Nadu it is served with grated coconut with jaggery made of palm or sugar cane, or with sweetened coconut milk. In Sri Lanka, pittu is usually accompanied with tripe curry, fish or a meat curry, coconut milk and a sambol.

Variations

Further information: Kue putu

Putu bambu pipes in a steamer

Some variations of puttu use other grains such as wheat 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 called manipputtu. Puttu can also be made using bamboo rice

In Maritime Southeast Asia, the most popular puttu variant is bamboo-steamed puttu, known as common kue putu in Indonesian, putu bambu in Malay, and puto bumbóng in Tagalog. It consists of rice flour with green pandan leaf coloring, cooked with palm sugar filling, steamed in bamboo pipes, and served with grated coconut flesh. In Indonesia, kue putu is commonly found being sold by travelling vendor cart together with klepon, which is actually ball-shaped kue putu.

Wheat puttu with bananas

Puttu is also very common in Mauritius. It is usually sold by hawkers and is served as a snack. It is often misspelled poutou and should be spelled putu in Mauritian creole.^[2] The ingredients are the same; rice flour, sugar and desiccated coconut but cooked in metal cylinders.

World record attempt

In 2006, students of the Oriental school of Hotel Management in Wayanad in north Kerala made a 10 foot long puttu. They cooked the giant puttu 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.^[3]

References

↑ "BBC Indian Food Made Easy: Recipe for puttu", BBC, retrieved 2010-08-13
↑ http://www.lalitmauritius.org/dictionary.php?wrd=putu
↑ "Kerala's Hotel Management Students Cook Up World Record Puttu", Indiatourism, retrieved 2010-10-22

External links

Wikimedia Commons has media related to Puttu.

Wikibooks Cookbook has a recipe/module on

Puttu

Indian dishes by region

North	Aloo gobi Baati Baingan bartha Barfi (Kaju barfi / Kaju katli) Bhatura Butter chicken Chana masala Chapati Chicken tikka Chole bhature Churma Dal makhani Dopiaza Egg curry Haleem Jeera aloo Kachori Kadai Kadai chicken Kadhi Kahwah Keema Kulcha Korma Kulfi Laal maans Mattar paneer Makki di roti Mirchi Bada Mutton curry Murgh Musallam Naan Nihari Palak Paneer Pakora Paneer tikka Pasanda Raita Rajma Rogan josh Rumali roti Sai bhaji Sarson ka saag Shahi paneer Shami Kebab Tandoori chicken Paneer Tikka Masala Aloo Mutter Amritsari Papar Warian

South	Appam Aviyal Baghara baingan Benne Dose Bhajji Bisi bele bath Bonda Chicken 65 Chicken Chettinad Chakna Curd rice Dahi chutney Dopiaza Dosa Double ka meetha Fish molee Hyderabadi biryani Hyderabadi haleem Idiappam Idli Injipuli Kaalan Kanji Kerala porotta Koottu Kozhakkattai Kuzhambu Lukhmi Mirchi ka salan Murukku Mysore Pak Pachadi Paniyaram Parotta Payasam Pongal Poriyal Pulihora Puttu Rasam Rice and curry Sakinalu Sambar Sheer korma Sevai Upma Uttapam Thalassery biryani Vada

West	Akuri Basundi Bhakri Bhelpuri Bombil fry Chinese bhel Chivda Chouriço Dahi vada Dhansak Dhokla Doodhpak Handvo Kadboli Khatkhate Khandvi Khichdi Kombdi vade Kuswar Misal Misal Pav Pav bhaji Patoleo Patra ni machhi Pohe Sabudana Khichadi Sanna Sevpuri Shrikhand Solkadhi Sorpotel Thalipeeth Vada pav Veg Kolhapuri Vindaloo Xacuti

East	Alu Potala Rasa Beguni Bel Pana Bhuna Khicuhri Chakuli Pitha Cham cham Chandrakanti Charchari Chhena gaja Chhena jalebi Chhena kheeri Chhena poda Chingudi Jhola Dahi baigana Dahi Machha Jalfrezi Kati roll Luchi Machha Jhola Maachha Bihana Mathapuli Mishti Doi Ouu khatta Pakhala Pantua Pitha Prawn malai curry Rasabali Rasgulla Ras malai Sandesh Santula Sorshe Ilish

Miscellaneous	Biryani Chaat Chutney Dal Falooda Flattened rice Gulab Jamun Halwa Indian pickle Jalebi Kheer Kofta Laddu Mango pudding Panipuri Papadum Paratha Puri Qeema Roti Sindhi biryani Samosa Shankarpali Sabzi Zarda Puri Bhaji

Indian diaspora	Chicken tikka masala Fish head curry Indian Chinese cuisine Phall Nasi kandar Pasembur Roti canai

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