So many choices One simple dishSo many choices
One simple dish

01The craft

Four steps, and no shortcutsFour steps, and no shortcuts

1. 01 / 04

   The grain

   Rice, raagi, cholam or millet, coarsely ground and moistened by hand until it just holds together, dry enough to stay light, damp enough to steam through.

2. 02 / 04

   The layering

   Packed into the puttu kutti in alternating bands: a handful of grain, a scattering of fresh coconut, and again, until the column is full.

3. 03 / 04

   The steam

   Set over boiling water and left alone. The steam does every bit of the cooking, which is why puttu has never needed a drop of oil to be good.

4. 04 / 04

   The table

   Turned out in one piece and eaten hot, with kadala curry, with a ripe banana, or with whatever the day happens to call for.