With a fasting lifestyle of mostly 20 hours in a day, I am very close to the full day fasting norm of Ekadashi. It’s then a good way for me to do one day fast twice a month aligned to it’s timing for any additional benefits.
As such my first Ekadashi fast is done starting at 6am on June 6, ending now at 7.05 am on June 7.
This is what my wife prepared as breakfast to break the fast.
She knows my favourite is Puttu and it’s accompanied by an egg, Kerala style fish curry, chicken roast, steamed kerala banana, chia pudding and coffee. some walnuts and dried cranberries roasted in ghee are added.
It’s not everyday that Puttu gets so many accompaniments, though.
World, apparently celebrated the ‘World Idli Day’ on March 30. I have seen claims like the healthiest breakfast in the world etc.
It’s good, I also like Idli, and it’s steamed and consumed with Sambar, a simple vegetable based sometimes fiery preparation. Additionally a coconut based Chutney is used to enhance eating pleasure.
Puttu ( or Poott that I used to call from childhood) is just being presented to the world from the breakfast tables of Kerala.
There’s no world puttu day as far as I know, but it can certainly claim to be a very healthy, if not the healthiest breakfast.
What’s eaten with Poott? Well, anything and everything. That in fact gives my favourite rice based steamed food with liberal capping of grated coconut, the claim to stardom.
Accompaniments include a huge list like kadala, pappadam, banana, steamed Kerala banana, jackfruit, eggs, fish prepared in any which way, similarly for any meat, honey, maple syrup, Kerala palm syrup called ‘paani’ and you name it.
All the above can be taken along with steamed poott or mixed with the powder and then steamed together. White or brown rice can be used. Even wheat powder or ragi (finger millet) are used.
My Instagram friend and neighbor Reeny posted a new poott, mango poott which is the rice mixed with fresh mangoes and steamed. Something which I will try this mango season.
If you haven’t tasted poott yet, visit Kerala or a Kerala restaurant near you or come home.
You can’t keep a Malayali without puttu for long. That too a Nasrani Christiani from Pala/ Kanjirappally. My wife knows it the better.
So, when I grated the coconut with a handheld scraper, she had other ideas too.
Puttu or Poott as we call it needs a special vessel and bamboo or the new aluminium alternatives for steaming this staple food which we had on the table every day along with any other special for that day.
Innovations brought in chiratta poott (made in coconut shell). The product then assumed the shape as in the picture against the traditional cylindrical shape. And hence the sexy name.
She prepared the rice powder, mixed with water and some grated coconut, stuffed inside the coconut shell and steamed on the whistle tube of the pressure cooker.
And the ‘spoilt mallu’ enjoyed his favourite poott, locked down in Bangalore.