Sunday, November 18, 2012

Kerala Puttum payarum/Steamed rice cakes with whole moong dal curry - A healthy breakfast

Ingredients for puttu
Rice flour - 2 cups
Water - 3/4 to 1 cup
Grated coconut - 1 cup

Mix rice flour and salt. Wet the rice flour-salt mixture by sprinkling water  little by little. Keep aside for 1/2 an hour. Grind the set  aside mixture for a few seconds (This is to get a soft puttu mixture) (You can completely skip this, I often skip this, and I am satisfied with the result - tasty steamed cakes). If you are using a puttu maker, add some grated coconut, followed by set aside puttu mixture. Form 3 layers, one of grated coconut on bottom, sandwiched by puttu mixture in between, then again grated coconut on top. After layering the puttu in a  puttumaker. Fill the pressure cooker with little water. Place the puttu maker on the nozzle of the pressure cooker. Close puttu maker with the lid. After steam starts to come, lower the flame, then it takes 2-3 minutes for the steamed cakes to get ready. Enjoy with Cherupayar curry, Kerala Kadala Curry, or Egg roast.

Ingredients for cherupayar curry
Cherupayar - 1 cup
Onion - 1 medium
Green chillies - 3
Curry leaves - 1 stalk
Pepper powder - 2 tsp
Turmeric powder - 1/4 tsp

Pressure cook cherupayar along with green chillies and curry leaves till 3 whistles.
Heat oil in a pan, saute onion till it becomes light brown in colour. Now lower the flame, add pepper powder and turmeric powder. Add cooked cherupayar to this. You can add water depending on how thick or thin you want the curry to be made. This is an easy curry to make with the dominating mild peppery flavor.


  1. Healthy combo but I like it more with egg masala... ha ha..



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