"Kurakkan Puttu" is reddish in color due to the use of Ragi known as Red millet . Kurakkan (Raagi or red millet) is grown commonly in the northern areas of Sri Lanka. Red millet flour is dark in colour and the puttu has a pleasing warm, dark tone as a result of this. Affectionately called "the black puttu", it is eaten with freshly scraped coconut and pieces of jaggery. Kurakkan or ragi puttu is often liked and loved by rural tamil population. Its is considered good for health .
Ingredients:
200 gms Red Millet flour
1 tbsp fried Cashewnuts
1/2 Coconut scrapped
2 Cardamoms
1 tsp Sesame seeds
Ghee as needed
50 gms Jaggery
Salt to taste.
Method:
- Dissolve a little salt in water. Mix enough salt water in the flour till it looks like breadcrumbs.
- Add the coconut, jaggery and sesame seeds. Mix well.
- Using your hands, work mixture till it breaks into small round pieces.
- Now fill some grated coconut in to the putter steamer to form a thin layer at bottom. Then fill the breadcrumbs like flour which is prepared till half the cylindrical steamer. Then again make a small thin layer of coconut layer . Repeat the process. Finish the cylindrical steamer with a coconut layer.
- Boil some water in the Putter steamer pot for 10 minutes. Then place the cylinderical upper part above it. Close the lid. Cook for 10-15 minutes.
- Steam cook the puttu. When done, remove from the fire and cool.
- Break up nicely, add the cardamom powder and fried cashewnuts.
- Serve hot with melted ghee.
Making Time: 25 minutes
Serves: 3 persons.
Shelflife: 1 day.
Note: Dont water more water to the flour. Add just enough to make it look like breadcrumbs and it gets pebble like texture.
Click here to know all about Tamil Nadu cuisines- Introduction To Tamil Nadu Cuisines And Recipes.
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