Glossary P
Puttu refers to a breakfast dish from Kerala, south of India which is made from rice flour and freshly grated coconut steamed in a cylidrical tool called Puttu Kutti . Puttu is a traditional and most popular breakfast dish of. It is usually served with Kadala curry (black chickpea curry) or it is served with Pazham (small yellow banana) and sugar. Puttu is also great with combined with Cherupayaru curry and Pappadam . But, all I can say is that Puttu can be combined with any other dishes from Kerala. I had eaten mine with Egg Masala and Cabbage Thoran and it was delicious, too.
Puttu is very delicious either way. Puttu is generally cooked in a Puttu Kutti vessel with two (2) sections. The lower section called Puttu Kudam holds water and the upper section (a cylindrical tube) called Putti Kutti holds the Puttu or where the rice mixture is inserted with layers of grated coconut. (Please see related article and Pictures of Puttu Kutti)
There are other varieties of Puttu in India:
Rava Puttu is a steamed cake made from Semolina called Rava or Sooji in Malayalam. It is a variety of Puttu which makes use of Rava instead of Rice flour, but cooked the same way as the traditional Puttu which makes used of Rice flour
Atta Puttu refers to a steamed cake made from Wheat flour. It is a Malayali breakfast dish typically made with rice powder or rice flour, but this variety of Puttu is made with Atta/wheat flour for less calories.
Puttu is arguably the most iconic breakfast dish of Kerala. Which is served with many curry dishes and stir-fried dishes from the country
I love Puttu in everyway, but I think the best Puttu is that which is served with boiled local banana from Kerala or simply with sugar.
Below are varieties of Puttu which was served to me while in Allepey using various flours
Above is Puttu served with fresh Pazham (Banana) for breakfast and below is Puttu served with steamed Pazham
Above is Puttu served with savory Curry. Puttu can be accompanied with sweet (steamed or fresh Banana, jaggery or sugar) or savory dishes (any kind of Curry)
Please see other pictures of Puttu sold during the Food Festival during New Year in Trivandrum, the capital of Kerala in the Photo Gallery.
Deutsch: Plaza / Español: Plaza / Português: Praça / Français: Place / Italiano: Piazza
In the food context, plaza typically refers to a central public square or marketplace where food vendors, stalls, or restaurants are located, offering a variety of local dishes, ingredients, and dining experiences. These spaces are common in many cultures and serve as hubs for culinary exploration, social gatherings, and cultural exchange.
Deutsch: Töpfer / Español: Alfarero / Português: Oleiro / Français: Potier / Italiano: Vasaio
In the food context, potter typically refers to a person or artisan who creates clay pots, dishes, or other ceramic wares used in the preparation, cooking, serving, or storage of food. Pottery plays a significant role in traditional and modern cuisines, offering both functional and aesthetic value.
Deutsch: Passionsfrucht / Español: Maracuyá / Português: Maracujá / Français: Fruit de la passion / Italiano: Frutto della passione
Passionfruit in the food context refers to the small, round fruit known for its vibrant flavour and aromatic pulp. The fruit is native to South America and comes from the Passiflora vine. It has a tough outer rind that ranges in colour from purple to yellow, depending on the variety, and is filled with juicy, seed-filled pulp that has a sweet-tart flavour.
Deutsch: Pastrami / Español: Pastrami / Português: Pastrami / Français: Pastrami / Italiano: Pastrami
Pastrami in the food context refers to a type of cured meat, typically beef, that is seasoned with a blend of spices, smoked, and then steamed to create a rich, savoury flavour. Pastrami is most commonly associated with deli meats in North American cuisine, particularly in Jewish delicatessens, and is often used as a filling for sandwiches.
Deutsch: Penne / Español: Penne / Português: Penne / Français: Penne / Italiano: Penne
Penne in the food context refers to a type of pasta that is cylindrical in shape, cut diagonally at the ends to resemble the nib of a pen, which is where the name "penne" (Italian for "pens") comes from. This pasta is popular in Italian cuisine and around the world for its versatility and ability to hold sauces well due to its hollow structure and ridged surface.