Saturday, October 01, 2011

Navarathri Neyvedyam / Recipe:- Puttu



Puttu is the favoured neyvedyam on a Navarathri friday. I had been making "Aval Puttu" for Navarathri all these past years. Sometime back, one of the readers had asked me the recipe for Therandukuli  puttu. Thats when I decided to prepare rice puttu. On an experimental basis I prepared this puttu earlier with fantastic results.





This puttu prepared using roasted rice flour, jaggery, cardomom and coconut was traditionally made when girls attained puberty. There used to be celebrations on a grand scale and puttu  was prepared using large quantities of rice. Rice flour was roasted in big urulis. During the days when girls were married before attaining puberty, tradition demanded that huge quantities of puttu be sent to the in-laws house.

Since I have very little time , I shall stop my story telling and proceed with the recipe.


Ingredients:

Raw Rice: 1 cup
Jaggery: 3/4 cup
Grated Coconut: 2 tbsps.
Cardomom powder: 1tsp.
Ghee: 1 tbsp.
Cashew nuts: 1 tbsp.
raisins: 1 tbsp.
Salt a pinch
Turmeric powder: 1/2 tsp.
Warm water : 1/2 cup

Method:
Wash and soak the rice for 2 hours. Drain and grind to make a fine powder. Roast the rice flour to a light pink color. Allow to cool a little. Add a pinch of salt and turmeric powder to the rice flour. Mix well. Sprinkle warm water little by little to the rice flour mixture and mix gently, until it attains a bread crumbs consistency. Try to make a ball using the rice flour, with the fist. It should form a ball in the fist and crumble when the fist is open. That is the right consistency. Do not add more water. Transfer the rice flour to a clean, cloth and make a bundle.





Keep the cloth bundle on a steamer and steam for 20 minutes. Remove and spread on a clean plate. There should not be any lumps after steaming. If there are any lumps, run the rice flour in the mixer for a few seconds.

Meanwhile, prepare a hard syrup with jaggery(kallu pakam). Add the grated coconut and cardomom powder . Remove from heat and add the steamed rice flour little by little,stirring constantly. Add 1/2 tbsp. ghee and stir again. Stir until all the rice flour gets coated with jaggery and the puttu turns out like sand grains. It should not turn to a sticky mass(this means the syrup is not the right consistency).

Heat the remaining ghee and fry the raisins and cashew nuts to a golden brown color and pour over the puttu.

Offer to Devi and distribute to all guests. You will win accolades.

Happy Navarathri!

6 comments:

Swathi said...

I was looking for this recipe, thanks for posting Ammu patti.

Narayan Swamy said...

Thank you for the snack.... yummy

Kaveri said...

That's a nice recipe Ammupatti...I remember having this very long back

julie said...

Delicious yummy puttu.. Lovely!!

Meena Sreeni said...

Mami,
You have recipes that always reminds me of my amma and paati. Can you post a recipe soon for 'naarthelai podi'/'veppelai katti'? I am trying to find an authentic one similar in taste like my grandma used to 'idichhu' with 'olakkai'. I used to beg her to let me have a turn at the olakkai. It was so much fun and result was so yummy when had with curd rice .
Thanks a lot
Meena.

specs buffy said...

Authentic, palakkad is palakkad, ultimate! iam prejudiced!