puttu and sodhi

Mix black rice flour, white rice flour and ragi flour in equal proportions. Add a pinch of salt and lukewarm water. The flour should be wet enough for steaming. It should not be made to a dough.


Then layer the flour, grated coconut and chopped spinach(கீரை)steam cook in puttu maker. Alternatively place the flour with கீரை and grated coconut in a cloth and cook it in a steamer. If desired heat little oil in a pan add mustard seeds, urad dal and red chillies, once mustard seeds splutter add the cooked puttu in the pan and saute for few minutes for extra flavour.


the puttu once steamed.

Sodhi goes well with puttu.

Chop brinjal lengthwise. Heat oil in a pan add mustard seeds, fenugreek seeds( வெந்தயம்), dry red chilles and curry leaves, allow the mustard seeds to splutter and then add the brinjal. Saute for few minutes with sambar powder. Chopped green chillies could be added for spice instead of red chillies. Add tamarind water and turmeric powder to this. Allow the brinjal to cook. Once cooked add diluted coconut milk and allow it to simmer for sometime in low flame. Then add thick coconut milk and switch off the stove once it starts to boil.



The puttu and sodhi combination.