We are starting the third week of this mega marathon and the ingredient I have chosen for this week is "puttu". Yes you heard it right the most famous breakfast served in Kerala - puttu made out of rice flour is the main ingredient for this week.
Often the puttu I make for breakfast is leftover and I store it in fridge. Puttu once stored in fridge becomes little dry. And of course the kids at home (elders also sometimes) don't want the same puttu and kadala curry in the evening. So I innovated a couple of recipes with the leftover puttu that can be served in the evening or as a light dinner. And while I was listing out the ingredients that I shall use for this mega marathon puttu came to my mind. So here I will be presenting 6 quick recipes that can be made with this leftover puttu.
Now while composing this post I realized that I haven't posted the puttu recipe in my blog.. Probably because it is very simple to make. Nevertheless I have posted the recipe of ragi puttu. Rice puttu is also made in a similar way. And today's speciality is tamarind puttu.
Ingredients:
Left-over puttu - 1 cup
pulikachal - 2 tbsp
Coriander leaves - to garnish
cashewnuts - 1 tbsp
Oil - 1 tbsp
Method:
- Loosen the puttu from the tight cylinder like structure. Spread it on a plate and keep it ready.
- In a kadai add oil. Once the oil is hot, add the cashewnuts and fry for one minute.
- Add the pulikachal. If the pulikachal is too thich, add a tbsp of water and dilute it. Let it get heated.
- Simmer the stove and add the puttu. Mix well. Let it get heated for about a minute.
- Garnish with coriander leaves.
Tamarind puttu is ready!! We enjoyed it with coconut chutney.
Notes:
- I haven't tried making this with MTR puliyogare powder. Since the stored puttu is dry, I doubt if we will be able to make this with ready-made powders.
- We can use ghee instead of oil.
- We can also add little onions. Chop the onions finely and fry them along with cashewnuts in the beginning.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68