Puttu Payaru, a common breakfast in Kerala is prepared with specially processed puttu (rice) flour and served with kadala curry, papad and bananas. These days we get ready made Puttu flour in stores. Instead of spicy kadala curry, we can also make “Siru Payaru” (Green gram) gravy and serve with Puttu.
Puttu and payaru is very filling and healthy too. It has both carbohydrates (puttu) and proteins (green gram dhal).
Thanks for this, Kamala. My father in law is also a subscriber of your blog, and wonder if he'll see my comment!
Not being raised in this culinary tradition but loving many of the veggie dishes, I never realize some of the unique combinations outside the mainstream. In this case, I know and love puttu kadala, but not this. I am happy that you shared it. Payaru then is over boild plain whole moong dhal?
And, then kanji is over boiled rice with or without moong dhal? Sometimes when I over boil rice and moong dhal I call it kanji. Is that correct terminology?
Am a chef by profession but love to go through with ur blog.how simply u r encouraging to our cuisine,.belong to north but after 23 yrs in the industry as an executive chef in various category of hotels,fine dine,resort and heading in corporate catering. Like sodexo still feels there is a lot to learn in south Indian cuisine..,..
Thank you for your kind words. It is really nice and feel great to receive comments from a professional chef.
It is really a honour that your father-in-law is a subscriber of my blog.
"Payaru" in Tamil, actually means any gram. Here it is meant for the overboiled green gram (moong gram, not the small yellow dhal).
We can call any porridge as Kanji. You are right – over boiled rice and moong dhal is called Kanji.
I am greatly inspired with your blogs. You will never believe that I have no interest in cooking (even after 3 years of my married life). But once I visited your blogs, it tempted me in such a way that I am cooking all the time now a days in my home. Thanks for your marvelous support for people like me. You rock!
Great composition until it increases appetite