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Breakfast

Kerala Puttu with Potato Stew

A family recipe since October 2007

Light, steamed puttu made from brown rice flour pairs perfectly with a creamy coconut potato stew for a comforting Kerala-style breakfast that feels both wholesome and indulgent.

30 min total3 servings

Ingredients

  • Brown rice flour - 2 cup
  • Coconut - 1 cup
  • Salt
  • Water
  • Potato - 3 whole
  • Onion - 2 whole
  • Green chilies - 3 whole
  • Ginger - 1 piece
  • Thick coconut milk - 1 cup
  • Curry leaves, for garnish

Instructions

  1. 1Measure 2 cups of brown rice flour into a large bowl and set aside.
  2. 2Add salt to water and sprinkle the water little by little over the rice flour, mixing with your hand until the flour is evenly moistened; the flour should be wet enough for steaming, so go slowly and stop before it becomes soggy.
  3. 3Grate fresh coconut to make 1 cup if needed, then assemble the puttu by layering a little grated coconut in the puttu maker followed by a layer of the moistened rice flour and another handful of coconut; repeat the layers until the cylinder is filled.
  4. 4Heat a pressure cooker with sufficient water without placing the weight and allow the steam to come through the nozzle so you have a steady source of steam.
  5. 5Place the filled puttu maker on the steam nozzle, cover it with a lid, and when steam comes out through the holes of the lid wait for another 3-4 minutes, then remove the puttu maker from the cooker.
  6. 6Use the stick that comes with the puttu maker to push the cooked puttu slowly from the bottom of the cylinder onto a plate so the steamed rings stay intact.
  7. 7Prepare the potato stew by cutting the potatoes into cubes, chopping the onions, slicing the green chilies lengthwise and cutting the 1 piece of ginger into small pieces.
  8. 8Pressure cook the potatoes, onions, green chilies and chopped ginger with sufficient amount of water until the potatoes are tender.
  9. 9Add 1 cup of thick coconut milk to the cooked vegetables, mix well and cook for 2-3 minutes so the flavors come together and the stew thickens slightly.
  10. 10Garnish the potato stew with curry leaves and serve warm.
  11. 11Optional: serve the puttu hot with the potato stew or kadala curry, and enjoy with boiled banana or pappadam if you like.

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