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Main Course

Chemeen Puttu

Steamed layers of rice flour and coconut inside a cylindrical mould — puttu is Kerala morning fuel. It crumbles apart on the plate and soaks up kadala curry, banana, or just a spoonful of sugar and ghee.

Ingredientsfor 2 servings

500 g Salad Prawns
Onion chopped , 1 cup
3-4 nos Green chilly
1 cup Coconut — grated
1 tbsp Ginger garlic paste
Curry leaves

Preparation

Step 1
For masala: 1. Marinate Prawns with little chilly powder, pepper powder and ginger garlic paste and salt. pan-fry prawns and set aside.
Step 2
In the same oil, Add Ginger garlic paste, onions, green chilly and curry leaves and sautT.
Step 3
Add 1/2 tsp turmeric and red chilly powder, 1/4 tsp garam masala, sautT well.Put in grated coconuts and prawns, mix it up well in the masala. 4. Follow your way of Kneading rice flour for puttu and add the masala at the beginning, middle and end and steam it.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Chemeen Puttu

Ingredientsfor 2 servings

500 g Salad Prawns
Onion chopped , 1 cup
3-4 nos Green chilly
1 cup Coconut — grated
1 tbsp Ginger garlic paste
Curry leaves

Preparation

Step 1
For masala: 1. Marinate Prawns with little chilly powder, pepper powder and ginger garlic paste and salt. pan-fry prawns and set aside.
Step 2
In the same oil, Add Ginger garlic paste, onions, green chilly and curry leaves and sautT.
Step 3
Add 1/2 tsp turmeric and red chilly powder, 1/4 tsp garam masala, sautT well.Put in grated coconuts and prawns, mix it up well in the masala. 4. Follow your way of Kneading rice flour for puttu and add the masala at the beginning, middle and end and steam it.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.