Puttu with Potato Stew
Ingredients for Puttu:
2 cups of raw rice
1 cup of grated coconut
salt to taste
Directions: Soak the rice for 2- 3 hours and drain the water. Spread the rice in a paper sheet and allow it to dry for 3-4 minutes see that it is a little wet and not fully dry. Grind the dried raw rice to a fine powder in a mixie.Fry the rice flour in a pan, stir it continuously until you get the aroma of the rice, remove the flour, bring down to cool. Mix salt in water and sprinke water little by little to the rice flour and mix it throughly. The rice flour should be wet enough, keep stirring it with your fingers as it should remain in a powdered form and do not mould it in to a dough.If you are using a puttu maker, then add 1 ½ cup of water in the puttu pot and bring it to boil. Now take the cylindrical vessel and add a handful of coconut, then 3- 4 handfuls of rice flour, repeat it until you fill the puttu vessel. Now fit the cylilndrical vessel on the pot. Steam cook it for 4-5 minutes.Remove the cylinder, use a spatula to push out the puttu to a plate.
Puttu Maker Pic (Easily avialable at South Indian stores)
Ingredients for Potato Stew:
2 Large Potato (Peeled and diced)
1 Large Onion (Sliced)
8-10 Curry Leaves
1 tsp Mustard Seeds
4 Tbsp Coconut Oil (Cooking Varient)
3-4 Green Chillies (Slit in half)
70 ml Coconut milk (Semi Thick)
Salt to taste
Water
Directions: Heat coconut oil in wok (Kadai), crackle mustard seeds, add curry leaves and onion. Saute it till onion turns translucent, add diced potatoes and chillies. Again saute it for few minutes. Add salt to taste and water (enough to cover potato). Cover a wok and let it cook. Add coconut milk and mix, keep it on flame for 1 minute only. Serve with puttu.
