Tangy South Indian Vegetable Puttu Recipe

About this recipe

Tangy South Indian Vegetable Puttu is a wholesome and flavorful breakfast dish that combines the soft, steamed texture of rice flour with the vibrant flavors of South Indian spices and vegetables. Perfect for fitness enthusiasts, this dish is packed with nutrients and offers a delightful balance of tanginess from tamarind, the crunch of fresh vegetables, and the mild heat of green chilies. Easy to digest and packed with energy, this recipe is a great way to kickstart your day while staying true to a vegetarian diet.

Ingredients

• - Rice Flour
• 100 g Tamarind Paste
• 50 g Asafoetida Powder
• 500 g Capsicum Green
• - Grated Coconut
• 200 ml Sesame Oil
• 100 g Curry Leaves
• 1 pc (approx. 500 g to 800 g) Cabbage
• 250 g French Beans
• 50G Green Chilies
• 100 g Jeera
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. In a mixing bowl, combine rice flour with a pinch of salt and gradually sprinkle water while mixing until the texture resembles coarse crumbs.
2. 2. Steam the rice flour mixture in a steamer for 10-12 minutes until it is soft and cooked through, then set it aside to cool slightly.
3. 3. Heat sesame oil in a pan over medium heat and add mustard seeds, cumin seeds, and asafoetida. Let them splutter.
4. 4. Add curry leaves and green chilies, sauté for 30 seconds, then stir in green beans, cabbage, and capsicum. Cook for 3-4 minutes until the vegetables are tender but still crunchy.
5. 5. Add turmeric powder and tamarind extract to the pan, stirring thoroughly to combine. Allow the mixture to simmer for 2-3 minutes.
6. 6. Gently fold the steamed rice flour into the vegetable-tamarind mixture, ensuring everything is evenly coated.
7. 7. Finish with grated coconut and adjust salt to taste. Mix well and cook for another 2 minutes.
8. 8. Serve the tangy vegetable puttu warm, garnished with additional grated coconut if desired.