Kerala Puttu with Muttai Thokku

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.

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.

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.

Add Spices and Simmer

• Reduce the heat to low. Add the turmeric powder, red chilli powder, coriander powder, and fennel powder. Stir continuously for 1 minute until the spices are fragrant.
• Pour in 1/2 cup of water and add the remaining salt. Mix well, scraping the bottom of the pan.
• Bring the gravy to a gentle simmer and cook for 3-4 minutes, allowing it to thicken into a thokku (a thick relish-like consistency).

Combine with Eggs and Finish

• Gently place the slit boiled eggs into the thick gravy. Carefully toss them to ensure they are fully coated with the masala.
• Add the garam masala, cover the pan, and let it simmer on the lowest heat for 2-3 minutes. This allows the eggs to absorb the rich flavors of the gravy.
• Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.