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155/365 – Puttu
Puttu is a South Indian and Sri Lankan breakfast dish of steamed cylinders of ground rice layered with coconut. It is popular in the Indian states of Kerala and Tamil Nadu as well as in areas of Sri Lanka, where it is also known as pittu. Puttu is served with side dishes such as chickpea curry or banana.
Origin
Puttu means ‘portioned’ in Tamil and as the dish is prevalent in Tamil-speaking areas in South India and Sri Lanka this is the likely origin of its name.
Puttu has been mentioned in works of Tamil literature, including:
Tiruppugazh, a 15th century anthology of Tamil religious songs. The poet Arunagirinathar recounts puttu being offered to Vinayagar (Lord Ganesh).
Thiruvilaiyadal Puranam, a 16th century Tamil epic. This was written by Paramjyoti Munivar and describes 64 divine acts of Somasundara Peruman (Lord Shiva of Madurai).
Preparation
Serving
Puttu is frequently served with various breakfast dishes.In Kerala with papadum, yellow Kerala plantain, fish curry, jackfruit, mango, chicken curry and kadala curry.
In the Kottayam / Kanjirapally region of Kerala people eat puttu with black coffee and sugar. In Tamil Nadu it is served with grated coconut with either palm or sugarcane jaggery or else with sweetened coconut milk.
Variations
Some variations of puttu use other grains such as wheat flour, tapioca and corn flour. The layered filling of coconut can be replaced by other foods, such as egg curry or banana. Puttu prepared in a ball shape are called Manipputtu.
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