PUTTUM.....PAYARUM [A combination of Puttu - a Steamed rice cake and green lentil ( green gram)]...AN INDIAN DISH.
Puttu (Tamil: புட்டு,pronounced [puʈːɨ̆]) is a culinary specialty in Tamil Nadu, Sri Lanka and Kerala. It
is a steamed rice cake which is a favourite breakfast of most Tamils and Malayalees. It is served with either brown chickpeas cooked in a spicy gravy, papadams and boiled small green lentils, or tiny ripe yellow Kerala plantains. In the highlands there is also a variety of puttu served with paani (the boiled-down syrup from sweet palm toddy) and sweet boiled bananas.
It originated in Tamil Nadu and is mentioned as Pittuku Man Sumantha Siva Perumaan by Sage Manikkavasagar, a Tamil poet in his book Thiruvasakam dated in the 7th or 8th century AD. Puttu is normally made of rice powder, but other variations with wheat flour, flour made from tapioca and even maida are also used. Puttu is also served with Kadala curry, spicy egg curry, and chicken stew.
For steaming the puttu, there is a special utensil called Puttu Kutti. It consists of two sections. The lower bulkier portion is where the water for steaming is stored. The upper detachable leaner portion which is separated from lower portion with peforated lids so as to allow the steam to pass through and bake the rice powder which has been filled. The upper portion of the leaner section is covered with a peforated cup shaped lid once it is filled with rice powder.