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Tuesday, 26 January 2016

Tricolor Puttu / Carrot and Spinach Puttu


Ingredients;

1 1/2 cup rice flour/ puttupodi
1 medium carrot, chopped
3/4 cup spinach, chopped
1/4-1/2 cup grated coconut
salt to taste

Preparation:
  1. In a sauce pan, add the chopped carrots and cook until soft adding enough water. Then puree the carrots to a smooth paste adding 1-2 tbsp of water in a blender.
  2. Heat a pan and saute the chopped spinach for a minute. Cool and then puree until smooth adding 1-2 tbsp water in a blender.
  3. Divide the puttupodi in 3 separate bowls and add a pinch of salt in each bowl.
  4. Add carrot puree little by little in one bowl and mix well with hand without any lumps till it becomes wet/ moist ( add water if required).
  5. In another bowl, add the spinach puree little by little and mix well with hand without any lumps till it becomes wet/ moist ( add water if required).
  6. Add water little by little in white rice flour/ puttupodi in the third bowl and mix well with hand without any lumps till it becomes wet/ moist. 
  7. Then add grated coconut in each bowls and mix well.
  8. Take a chiratta puttu maker and add the carrot layer first, then add the white rice flour layer and then finally layer with spinach layer. Sprinkle some grated coconut on top. 
  9. Fill pressure cooker/ puttu kudam with 3-4 cups of water and bring to a boil.
  10. Place the puttu maker on top of it and steam cook for 5-7 minutes or until the steam starts coming out from the top of puttu maker. 
  11. Invert the puttu  to a plate and serve warm with side dish of your choice...

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