Tuesday, October 16, 2012

Red Rice Sweet Puttu


Red rice puttu mix - 1/2 cup
Scraped coconut - 4 teaspoon
Ghee - 4 teaspoon
Sugar - 6 teaspoon
Salt - as needed

  • Take the puttu mix in a vessel; sprinkle salt mixed water and blend well so that no small balls are formed.
  • Take the puttu vessel; fill it alternately with coconut and puttu mix.

  • Cover the vessel after filling with ingredients; place the vessel over the cooker (where normally you place the weight) and allow it to cook it full steam for almost 5 minutes.
  • Then shift the puttu to a vessel, add ghee and sugar and mix well.

  • Again shift the puttu to the puttu vessel; press well and place it over a plate.

  • Same procedure of cooking for white puttu.
  • Elaichi powder and cashewnuts can be added, as per need.
  • This procedure is the same as kuzhaiputtu..in Kerala they use oconut shells for making puttu..this vessel is used and it is in the shape of coconut shell.
  • When eaten with banana, the taste gets enriched.
  • Instead of ghee, gingely oil / sesame oil can be added, as it is cure for menstrual pains and good for the girls at the time of attaining puberty.



Raw rice - 1 1/2 cup
Moong dal yellow - 1/2 cup
Pepper - 4 teaspoon
Cumin - 2 teaspoon
Scraped ginger - 3 teaspoon
ghee - 1/2 cup
Asafoetida powder - 1/2 teaspoon
Cashew nuts - as needed
Curry leaves - as needed
Salt - as needeed

  • Add 6 cups of water to the rice and place it on the stove.
  • Roast the moong dal, add asafoetida and boil it for almost 10 minutes.
  • When the rice takes the shape of saadham, add moongdal, salt and stir well.
  • Add 1 spoon of scraped ginger.
  • Simmer the flame, close the vessel; keep stirring now and then.
  • When the water quantity gets reduced and when pongal is in 3/4th process of cooking, place a pan on the stove..add 3 teaspoons of ghee..when it gets heated season with crushed pepper, cumin, curry leaves, remaining ginger...add this to the pongal and stir well.
  • When pongal gets cooked very softly and gets sticky...add the remaining ghee, stir well.
  • Garnish with ghee roasted cashewnuts.
  • While using cooker, all the ingredients can be added at the same time..excluding seasoning items ..
  • This method is tastier compared to the cooker method; moreover, the quantity of pongal is more.
  • Green chili can be added while rice gets cooked, if preferred.
  • To get real good taste, this much ghee is needed; but from health point of view, it is good to reduce the quantity of ghee.