My blogger friends should have guessed by now that the second recipe should be lemon puttu since i started with tamarind puttu. I always have stock of lemon at home since it is easier to make lemon rice when in hurry. Also in case if guests come unannounced we can quickly make lemon juice. So yes it is lemon puttu for the day 2 of this week with the ingredient as already made puttu.
The first time I made lemon puttu it was kind of a disaster. Since the puttu stored in fridge is dry when i made the lemon puttu it was more dry. Recently I found a solution for this and after that twice I have made lemon puttu with success. Over to the recipe now.
Ingredients:
Left-over puttu - 1 cup
Lemon juice - 1 tbsp
Oil - 1 tbsp
Green chillies (finely chopped) - 1
Ginger (finely chopped) - 1 tsp
mustard - 1 tsp
coriander leaves - few
turmeric powder - 1 tsp
Method:
- If the puttu was stored in fridge - follow the below procedure to make it little moist.
- Take the puttu in a microwave safe bowl. Add 1 tbsp of water. Mix it well. Cover and heat it in microwave for 1 minute. Do not forget to cover the bowl otherwise the puttu will remain dry.
- Alternatively you can again steam the puttu for 2-3 minutes in the puttu maker itself.
- In a kadai add oil. Once the oil is hot add mustard seeds.
- Once mustard splutters add the chopped chillies and ginger. Fry for about a minute.
- Add the mustard powder and switch off stove.
- Mix the puttu into this oil mixture. Mix well such that all the puttu granules are coated with oil and mustard powder.
- Finally add the lemon juice and mix well.
- Garnish with coriander leaves
Lemon puttu is ready!! I served it with boiled black chickpeas.
Notes:
Since the puttu already had salt I didnt add any more salt. You can check for salt finally.
You can enrich the lemon puttu by adding cashewnuts or groundnuts.
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