Flavored Coconut And Curry Leaf Puttu Recipe

About this recipe

Flavored Coconut and Curry Leaf Puttu is a delightful South Indian breakfast dish made with layers of rice flour and freshly grated coconut, infused with the subtle aroma of curry leaves. Steamed to perfection, this dish is light, fluffy, and pairs wonderfully with a side of vegetable stew or spicy chutney. The balanced use of spices keeps the flavors warm and inviting, ideal for a sedentary lifestyle and weight-loss goals. This recipe ensures a hearty yet calorie-conscious meal suitable for a united family breakfast.

Ingredients

• - Rice Flour
• - Grated Coconut
• 100 g Curry Leaves
• 1 liter Sunflower Oil
• 200Ml Kara Coconut Milk Classic (200ml)
• medium Chilli Green Long
• 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 and salt. Gradually sprinkle 2-3 tablespoons of water, mixing with your fingers until the flour resembles coarse breadcrumbs; it should be moist but not form lumps.
2. 2. Heat oil in a small pan and add mustard seeds. Once they splutter, add curry leaves, cumin seeds, turmeric powder, and chopped green chili. Sauté for 1 minute and set aside to cool.
3. 3. Mix the tempered spices into the prepared rice flour to evenly distribute the flavors.
4. 4. In a puttu steamer or cylindrical mold, layer 2 tablespoons of grated coconut at the bottom, followed by a layer of the rice flour mixture. Repeat the layers until the mold is full, finishing with a layer of grated coconut.
5. 5. Steam the puttu on medium heat for 10-12 minutes, ensuring the rice flour is fully cooked and fluffy.
6. 6. Carefully unmold the puttu onto a plate and serve warm with coconut milk or a side of vegetable stew or chutney.