Puttu

Puttu(pronounced[ˈpuʈːɯ];Malayalam:പുട്ട്;Tamil:புட்டு;lit.'portioned'), also calledpittu(Sinhala:පිට්​ටු), is a dish native to theSouthern Indianstates ofKerala,Tamil Nadu, and parts ofKarnataka, as well asSri Lanka. It is made ofsteamedcylinders of ground rice layered with coconut shavings, sometimes with a sweet or savory filling on the inside. Puttu is usually a breakfast dish served hot with either sweet side dishes such aspalm sugarorbanana, or savoury withchana masala,chutney,rasam, or meat curries.
Puttuprincipally consists of coarsely ground rice, grated coconut, little salt and water. It is often spiced withcumin, but may have other spices. The Sri Lankan variant is usually made withwheat flouror redrice flourwithout cumin, whereas theBhatkalrecipes have plain coconut ormasalavariant made with mutton- or shrimp-flavoured grated coconut.
InBangladesh, the outside is made of a mixture of rice flour and groundmoong dal, while the filling is a mixture of coconut flakes and a type of caramelized sugar that is similar todulce de leche.
Puttuis made by slowly adding water to ground rice until the correct texture is achieved. Using hot water would improve the softness ofputtu. It is then spiced, formed and steamed with layers of grated coconut.
Puttuis generally cooked in an aluminiumputtu kuttivessel with two sections. The lower section holds water and the upper section holds theputtu, where the rice mixture is inserted with layers of grated coconut. Perforated lids separate the sections to allow the steam to pass between them.
A number of alternative cooking vessels are used, such as traditional vessels where a perforated coconut shell is attached to a section of bamboo, or achiratta puttumade of a coconut shell or of metal shaped similarly to a coconut shell.
Other types of cooking vessels include a pan similar to anidlipan with small holes in the bottom, and pressure cookers.
Puttuis often served along with gravies, likefish curry,chicken curry,beefcurry orkadala(chickpea) curry, andpapadum. Alsoplantain,jackfruit, mango or banana is commonly served with it. In southern Kerala people eatputtuaccompanied by sweet black coffee.
In Kerala,puttuis served withbananaorplantain,kadalacurry,payar(green lentils)thoranwithpapad, fish or meat curry.
InTamil NaduandKarnataka, it is served with grated coconut withjaggerymade of palm sugar or sugar cane, or with sweetened coconut milk.
InSri Lanka,pittuis usually accompanied withtripecurry, fish or a meat curry, coconut milk and asambol.
There are also many improvisations and experiments done onputtuin Kerala. Wheat and maize flours are used instead of rice in certain parts. There are alsoputtu-specialised restaurants that serve it with different fillings.
Some variations ofputtuuse other grains such as wheat flour,ragi(finger millet) flour, tapioca and corn flour. The layered filling of coconut can be replaced by other foods, such as egg curry or banana.Puttuprepared in a ball shape are calledmanipputtu.Puttucan also be made usingbamboo rice.
Muslims in Kerala eat a version ofputtucalledirachiputtiin which rice is layered with spiced mincemeat.
Puttuis also very common inMauritius. It is usually sold by hawkers and is served as a snack. It is often misspelledpoutou, and should be spelledputuinMauritian Creole.The ingredients are the same—rice flour, sugar and desiccated coconut, but cooked in metal cylinders.
In Tamil Nadu,puttuis mentioned in a common legend and related festival involvingShiva. This legend, known as theputtuku mann sumantha leelai(translated from Tamil as "thedivine gameof moving sand in exchange forputtu"), retells how, following a flood of theVaigai River, King ArimarthanaPandianordered his subjects to carry sand to plug breaches in the river bank. An aged woman named Vanthiammai is said to have been unable to carry out this duty, whereupon Shiva is said to have appeared in the guise of a manual laborer named Chokkan and offered to move the sand in her stead in exchange forputtu, which would serve as his wage. After eating theputtu, Chokkan instead fell asleep on the river bank. Seeing this, the king became enraged and struck him with a cane. It is claimed that instead of harming Chokkan, the cane blow was felt by all bystanders, including the king himself. Chokkan subsequently reveals his true form as Lord Shiva, grants Vanthiammaimoksha, and causes the floods to recede. This myth is re-enacted yearly during theputtu thiruvizhaportion of the Avani Moola festival at theMeenakshi Sundareswarar Templein the Puttuthoppu region ofArappalayam, a neighborhood ofMadurai.Puttuis commonly sold and distributed at the festival.
In 2006, students of the Oriental school of Hotel Management inWayanadin north Kerala made a 10-foot-longputtu. They cooked the giantputtuin a specially designed 12-foot-long aluminium mould, using 20 coconuts and 26 kg of powdered rice. It took about one and a half hours to cook.
InMaritime Southeast Asia, there are numerous similar dessert dishes known askue putuinIndonesian,putu piringinSingaporeandputo bumbonginTagalog. They vary by preparation and ingredients but are also steamed in bamboo tubes and are served with sugar and gratedcoconut.
InIndonesia,kue putuis characteristically green due to the use ofpandanflavoring. It is commonly found being sold by traveling vendor carts together withklepon, which is actually ball-shapedkue putu.
In thePhilippines,puto bumbongis deep purple in color due to the use of a unique rice variety calledpirurutong. They are culturally significant as a common traditionalChristmasdessert.Putoin the Philippines is also a general term for traditional steamed rice cakes.