A wonderful and a healthy breakfast dish, Puttum Kadalayum is either made with rice or wheat. Consumed across parts of Kerala (largely), Tamil Nadu, regions around Coorg and Canara. This dish is mainly consumed with chickpeas curry. It can either be served along with banana, palm sugar, ghee or paya too.
Ingredients of Puttum Kadalayum
Puttum Kadalayum consists of grounded rice, grated coconut, water, and cumin. Puttu can also be subsisted with a variety of spices. Some variations of puttum can be substituted with wheat flour, corn flour, and tapioca. While the grated coconut added to the puttum can also be alternated with banana and egg curry. Each of which puttum can be served as a sweetened dish or as a spicy one.
The most traditional and popular wake of preparing Puttum Kadalayum is with the help of bamboo. Since the modernization Puttum is prepared with a metal puttu kutti vessel. The grounded rice along with grated coconut and spices are transferred to the vessel or bamboo. The mixture is later slowly cooked until the correct texture is achieved.
The later is formed by adding spices and layers of grated coconut.
One banana also will be given with each plate of Puttu and Kadalacurry