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Monday, October 21, 2013

Puttu Veg Upma

I have tried many dishes with the leftovers from breakfast/lunch/dinner. This dish was first made long back when I had some leftover puttu ( steamed rice cake ) from that day's breakfast & I had found this recipe in a magazine later that evening. It was much appreciated back then, so I decided to cook something similar for dinner, now. And luckily it turned out good this time too. Puttu is one of the most common keralite breakfast dish made with rice flour and scraped coconut. And it goes well with any curries like kadala/chickpeas, stew, cherupayar/moong dal or even with steamed bananas & papad as well. But here, I've tried an upma style with some veggies. 

  1. Puttu - 1 or 2 pieces 
  2. Onion - 1 - medium - chopped
  3. Tomato - 1 - chopped
  4. Carrot - 1 - chopped
  5. Frozen peas - 1/2 cup
  6. Green chilly - 1 - chopped
  7. Ginger garlic paste - 1 tsp
  8. Turmeric powder - 1/4 tsp
  9. Coriander powder - 1/2 tsp
  10. Chilly powder - 1/2 tsp
  11. Garam masala powder - 1 tsp
  12. Jeera powder - a pinch
  13. Lime juice - 1 tbsp
  14. Mustard seeds - 1/4 tsp
  15. Whole red chilly - 2
  16. Coriander leaves - for garnishing
  17. Oil - 2 tbsp


Break the puttu into little pieces using your hand and keep aside. Heat oil in a pan/kadhai. Add mustard & red chilly. When it crackles, add chopped onion, green chilly, salt and ginger garlic paste. Saute, add carrot and peas, saute till they are cooked. Add the masala powders, saute till raw smell goes. Add the chopped tomatoes and saute till the tomatoes are soft. Add the puttu and mix well. Sprinkle a few drops of water, cover and cook for about 2 mins. Adjust the seasoning. Switch off flame and add the lime juice and mix well again. Garnish with coriander leaves.

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