Kerala Puttu with Ulli Theeyal

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.

Sauté Shallots

• In the same pan, heat the remaining 2 tablespoons of coconut oil over medium heat.
• Add the mustard seeds and allow them to splutter completely.
• Add the remaining curry leaves and the peeled pearl onions (shallots).
• Sauté for 6-8 minutes, stirring occasionally, until the shallots become soft, translucent, and lightly golden at the edges.
• Add the turmeric powder and sauté for another 30 seconds.

Combine and Simmer Theeyal

• Pour the prepared tamarind extract into the pan with the shallots. Add salt and the optional jaggery. Bring to a boil and let it cook for 2-3 minutes.
• Reduce the heat to low and add the ground coconut masala paste. Stir well to combine everything.
• Add 1 more cup of water (or as needed) to adjust the gravy to your desired consistency. Remember it will thicken as it simmers.
• Cover the pan and simmer on low heat for 10-12 minutes. Stir occasionally to prevent sticking.
• The curry is done when the gravy has thickened and you see a layer of oil separating on the surface.

Rest and Serve

• Turn off the heat and let the Ulli Theeyal rest, covered, for at least 20-30 minutes before serving. This allows the flavors to meld and deepen.
• Serve hot with steamed rice, appam, or idiyappam.