Pittu Kullal (2 pieces)

$6.49

“Kuzhal Puttu” is a traditional South Indian dish, specifically from Kerala. It’s a variation of puttu where the rice and coconut mixture is steamed in a particular tube-like container called a “kuzhal” (meaning tube or cylinder). The result is a cylindrical-shaped steamed rice cake with a unique appearance.

Here’s a general description of how Kuzhal Puttu is typically prepared:

Ingredients:

  1. Rice Flour: Ground rice is used to make the rice flour, which forms the base of the puttu.
  2. Grated Coconut: Grated coconut is mixed with the rice flour to add flavor and moisture to the mixture.

Preparation:

  1. Prepare the Mixture: The rice flour is mixed with water to form a moist but crumbly texture. Grated coconut is also mixed into the rice flour mixture.
  2. Layering in the Kuzhal: The kuzhal, a cylindrical tube, is filled with alternating layers of the rice flour and grated coconut mixture.
  3. Steam: The filled kuzhal is then placed in a steamer and steamed until the mixture cooks and solidifies into the cylindrical shape.
  4. Serve: Once cooked, Kuzhal Puttu is often served with various accompaniments, such as kadala curry (black chickpea curry), bananas, or sugar.

Kuzhal Puttu is commonly enjoyed as a breakfast item in Kerala and is often served with savory or sweet side dishes. The use of the kuzhal gives the puttu its distinct cylindrical shape, setting it apart from other varieties of puttu.

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