A savory delight from Kerala where flaky, spiced fish is layered with soft, steamed rice flour and coconut. This unique dish is a wholesome and flavorful meal, perfect for breakfast or brunch.
Prep25 min
Cook30 min
Servings4
Serving size: 1 serving
597cal
27gprotein
68gcarbs
25g
Ingredients
400 g Kingfish Fillet (Boneless and skinless. Tuna or Seer fish also work well.)
2 cup Puttu Podi (Roasted rice flour specifically for puttu.)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A quintessential South Indian delicacy from Tamil Nadu, Vatha Kuzhambu is a symphony of tangy, spicy, and savory flavors. This robust tamarind-based curry features sun-dried vegetables (vathal), creating a unique depth and aroma that pairs exquisitely with hot steamed rice and a dollop of ghee.
About Kerala Fish Puttu, Steamed Basmati Rice and Vatha Kuzhambu
Aromatic fish puttu with tangy vatha kuzhambu and rice - a soul-satisfying, energy-giving meal!
This tamil dish is perfect for dinner. With 1024.48 calories and 34.56g of protein per serving, it's a nutritious choice for your meal plan.
fat
Red Chilli Powder
(Adjust to your spice preference.)
0.75 tsp Garam Masala
0.5 tsp Black Pepper Powder (Freshly ground for best flavor.)
1.5 tsp Salt (Divided use, adjust to taste.)
3 tbsp Coconut Oil
1 tsp Mustard Seeds
10 pcs Curry Leaves (From one sprig.)
1 cup Water (For mixing puttu flour, use as needed.)
Instructions
1
Cook and Prepare the Fish
Place the fish fillets in a pan. Add 1/2 tsp of the turmeric powder, 1/2 tsp of the salt, and enough water to just cover the fish.
Bring to a boil and cook for 8-10 minutes over medium heat until the fish is opaque and cooked through.
Carefully drain all the water. Allow the fish to cool down enough to handle.
Once cooled, remove any skin or bones and flake the fish meat using a fork. Set aside.
2
Prepare the Puttu Flour
In a large mixing bowl, combine the puttu podi with 1/2 tsp of salt.
Gradually sprinkle water, a little at a time, while mixing the flour with your fingertips.
The goal is a moist, crumbly texture, similar to wet sand. When you press a handful, it should hold its shape but crumble easily when poked.
Ensure there are no lumps. For a perfect texture, you can pulse the mixture in a mixer grinder for a few seconds.
3
Make the Fish Masala Filling
Heat coconut oil in a pan or kadai over medium heat. Add the mustard seeds and let them splutter.
Add the curry leaves, followed by the chopped onion, minced ginger, garlic, and green chilies.
Sauté for 5-6 minutes until the onions become soft and translucent.
Lower the heat and add the remaining 1/4 tsp turmeric powder, red chili powder, and garam masala. Stir and cook for 1 minute until the raw aroma of the spices disappears.
Add the flaked fish, black pepper powder, and the remaining 1/2 tsp salt. Mix gently to combine everything.
Cook for 3-4 minutes, stirring occasionally, until the mixture is completely dry. Any moisture will make the puttu soggy.
Turn off the heat and stir in 1/2 cup of the grated coconut. Mix well and set the filling aside.
4
Assemble and Steam the Puttu
Fill the base of your puttu maker (puttu kutty) with water up to the indicated level and bring it to a boil.
Place the perforated disc at the bottom of the cylindrical steamer (puttu kutti).
Start by adding a 2 tbsp layer of grated coconut.
Next, add a layer of about 3-4 tbsp of the prepared puttu flour.
Follow with a generous layer of 2-3 tbsp of the fish masala filling.
Repeat the layers of puttu flour and fish masala, finishing with a final layer of grated coconut on top.
Close the lid and place the cylinder securely on top of the boiling water pot.
5
Steam and Serve
Steam on medium-high heat for 7-10 minutes. The puttu is perfectly cooked when a steady stream of steam escapes from the holes on the lid.
Carefully remove the hot cylinder from the pot. Using the provided stick or the back of a long spoon, gently push the cylindrical puttu out onto a serving plate.
Repeat the process with the remaining flour and filling.
Serve hot with pappadam and a simple onion salad (challas).
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
2 tbsp Sambar Powder (Adjust to your spice preference)
0.5 tsp Turmeric Powder
1 tsp Jaggery (Powdered or grated)
1.5 tsp Salt (Adjust to taste)
1 tsp Rice Flour (For thickening the gravy)
2 tbsp Water (To make rice flour slurry)
Instructions
1
Prepare Tamarind Extract
Soak the tamarind in 1.5 cups of hot water for about 15-20 minutes.
Once softened, mash the tamarind thoroughly with your fingers to release all the pulp.
Strain the mixture through a fine-mesh sieve into a bowl, pressing the pulp to extract maximum liquid. Discard the solids. Set the tamarind water aside.
2
Prepare the Tempering (Tadka)
Heat the gingelly oil in a heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and wait for them to splutter completely.
Add the chana dal, urad dal, and fenugreek seeds. Sauté for about 1 minute until the dals turn golden brown and aromatic.
Add the broken dry red chillies, curry leaves, and asafoetida. Sauté for another 30 seconds until the curry leaves are crisp.
3
Fry Vathal and Sauté Spices
Add the sundakkai vathal to the pan. Fry on low-medium heat for 1-2 minutes until they puff up and turn a darker shade. Be careful not to burn them.
Reduce the heat to low, then add the turmeric powder and sambar powder. Stir continuously for 30 seconds to cook the spices without burning.
4
Simmer the Kuzhambu
Carefully pour the prepared tamarind extract into the pan. Add salt and the powdered jaggery. Stir well to combine.
Increase the heat to medium-high and bring the mixture to a rolling boil.
Once boiling, reduce the heat to low, cover partially, and let it simmer for 15-20 minutes.
Continue to simmer until the raw smell of the tamarind has gone and the gravy has thickened. You will see oil separating and floating on the surface, which indicates it's well-cooked.
5
Thicken and Finish
In a small bowl, whisk the rice flour with 2 tablespoons of water to create a smooth, lump-free slurry.
While stirring the kuzhambu continuously, slowly pour in the rice flour slurry. This prevents lumps from forming.
Cook for another 2-3 minutes until the gravy reaches your desired consistency.
Turn off the heat. Let the Vatha Kuzhambu rest for at least 30 minutes before serving to allow the flavors to meld and deepen.
