The goodness of an egg is well enjoyed in the morning when served as a breakfast item. Well, the most tried way of cooking an egg for breakfast is scrambled, sunny side up, the all-time favourite omelet or the Indianised version of scrambled egg- the Egg Bhurji. And while we have the spicy Egg Curry reserved for heavier meals of the day, down South in Kerala an Egg Curry is relished in breakfast accompanied by traditional Pattu. Unlike the usual bread or Paratha accompanying the variety of eggs, Kerala cuisine serves its egg curry with a healthy mold of coconut and rice flour.
An Invention Of Ancient Times Relished Today
A native specialty of Kerala, Tamil Nadu, and parts of Karnataka, Puttu means ‘portioned’ in Tamil and Malayalam. It is a universal breakfast item across these Southern states and is also similar by means of cooking. Well, if one were to look back into history, way back during the 8th century the culinary methods of Kerala and Tamil Nadu were not that different.
Proving this is a mention of Puttu the 16th-century devotional epic storybook Thiruvilayadal Puranam. The author narrating the story of Sivaperumal of a temple in Madurai, states that once Lord Ganesha in disguise approached an old lady who was selling Puttu. Lord Ganesha offered to help her but the old lady refused, saying that she doesn’t have money to pay him. But Lord told the lady that he would accept the crumbled bits of Puttu as his fee. And the legends have it that their entire batch of Puttu made by the lady was crumbled. So, even today crumbled Puttu is served as an offering for Lord Ganesha in Madurai.
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• 6 boiled eggs
• 1 medium-sized ginger
• 7 garlic cloves
• 1 cup grated coconut
• 1 tbsp red chilli powder
• 1 tbsp turmeric powder
• 1 tbsp garam masala
• 3 sprigs of curry leaves
• 3 onions chopped
• 3 green chillies
• 2 tomatoes chopped
• 1 tsp mustard seeds
• Salt
• Oil
Method:
1. Over medium heat place a pan and add oil. To this add red chillie powder, turmeric powder, salt, and boiled egg. Toss and let fry for a few minutes then set aside.
2. Over medium heat place another pan and heat oil. To this add mustard seeds and let them crackle. Then add curry leaves, onions, green chillies, ginger garlic paste, and sauté till all changes colour slightly.
3. Now add chillie powder, turmeric powder, salt, and tomatoes. Sauté till it becomes soft.
4. To this add coconut, garam masala, and fried eggs. Combine well to let eggs coat in the spice mix.
5. Lastly, add some rice water, mix and cover it. Let it cook for 5 minutes or till the water is slightly absorbed. Remove from heat and keep aside.
Ingredients:
• 1 kg rice flour
• 1 cup grated coconut
• Water for mixing
• Salt
Method:
1. In a bowl, add rice flour, water and combine to make it into a coarse texture. Remember to add water in small quantities while kneading.
2. In a Puttu steamer, add a layer of grated coconut and top it with a layer of coarse kneaded rice flour. Keep adding layers till it levels up.
3. Close the lid and let it steam well overheat. Keep checking to not let it overcook.
4. Remove from heat and let it cool.
Though this dish may seem a little too much for a breakfast, one can have it for any meal. The best part about this dish is the use of gluten-free accompanying side serve of Puttu. While the egg will give the required protein, Puttu will supply the energy.
