Puttu or pittu (Malayalam: പുട്ട്; Sinhala: පිට්ටු: Tamil: புட்டு).
A staple dish in South India (Kerala, Tamil Nadu, Karnataka) and Sri Lanka. Steamed cylinders of ground rice layered with coconut shavings.
Served piping hot with sweet side dishes such as palm sugar, mango, banana, coconut milk
or with curries.
In Malaysia, puttu piring is served as a sweet. Tiny saucer shaped puttu with coconut and brown sugar.
So too in the Phillipines.
Mum used to have thin tiny sliced fried potatoes and brinjals, and a kuzhambu/gravy.
My favourite used to be and still is fried puttu.
Mum tends to pack this (or fried string hoppers) for me to take on the long flight home, even though she knows that I will be well fed with in-flight meals.
Hubby had made Puttu for dinner a few nights ago with Salad and Okra kuzhambu/gravy.
The next evening, jumped on the chance to make My Favourite.
Fried up leftover puttu with onions, garlic, potatoes and tofu. With chilli powder.
Also made a vegan chilli/nasi lemak sambal with dried mushrooms/vegan anchovies.
Such a simple delicious piping and spicy hot TV dinner.
Not as complex, though, as that churned out by the MKR chefs we were watching.
Bavani’s Happy Place 