Kerala Egg Curry with Kerala Puttu

Ingredients

• 2 cup Puttu Podi (Use store-bought roasted rice flour specifically for puttu for best results.)
• 1 cup Grated Coconut (Freshly grated is best, but thawed frozen coconut works well too.)
• 0.75 cup Warm Water (Amount is approximate; add slowly until the right texture is achieved.)
• 0.5 tsp Salt (Adjust to taste.)

Instructions

1. 1

   Prepare the Puttu Mixture (10-15 minutes)

   • In a large mixing bowl, combine the puttu podi and salt. Mix thoroughly with your fingertips.
   • Begin sprinkling the warm water, a little at a time, over the flour. Use your fingertips to rub the water into the flour in a circular motion to ensure even moistening.
   • Continue this process until the flour achieves a texture resembling coarse, damp breadcrumbs or wet sand. This is the most critical step for soft puttu.
   • To check for the correct consistency, take a small amount of the mixture in your fist and press firmly. It should hold its shape. When you gently break it with a finger, it should crumble easily.
   • For a perfectly uniform, lump-free texture, you can pulse the mixture a few times in a mixie/blender or press it through a coarse sieve.
   • Cover the prepared mixture and let it rest for at least 10 minutes. This allows the rice flour to fully absorb the moisture.
2. 2

   Layer the Puttu Maker (5 minutes)

   • Take the cylindrical puttu maker (puttu kutti) and place the small perforated disc at the bottom.
   • Start with a base layer of 2-3 tablespoons of grated coconut.
   • Gently spoon the prepared rice flour mixture on top of the coconut until the cylinder is about half full. Do not press or pack the flour down; it must remain loose.
   • Add another thin layer of 1-2 tablespoons of grated coconut.
   • Fill the rest of the cylinder with the flour mixture, leaving about an inch of space at the top. Finish with a final layer of coconut.
3. 3

   Steam the Puttu (8-10 minutes per batch)

   • Fill the base pot (puttu kudam) with 2-3 cups of water and bring it to a vigorous boil.
   • Carefully place the filled cylinder onto the nozzle of the base pot and close the lid.
   • Steam on medium-high heat. The puttu is perfectly cooked when a steady stream of steam escapes from the holes on the top lid, which typically takes 8-10 minutes. You will also notice a fragrant aroma of cooked rice and coconut.
   • Turn off the heat. Using a kitchen towel for safety, carefully remove the hot cylinder from the pot.
4. 4

   Serve Hot (5 minutes)

   • Allow the cylinder to rest for a minute to prevent breakage.
   • Using the provided rod or the back of a long spoon, gently push the cooked puttu from the bottom out onto a serving plate.
   • Repeat the layering and steaming process with the remaining mixture.
   • Serve immediately while hot with kadala curry (black chickpea curry), ripe bananas, pappadam, or a sprinkle of sugar and ghee.