Cuisine: Tamil

3 posts
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Little Millet Paal Puttu

  • Supriya A
Puttu is a popular breakfast dish served in the southern Indian states of Kerala and Tamil Nadu. Made in cylinders created specifically to steam ground rice that is layered with coconut shavings, it is often eaten with meat or pea curries. Here, the rice is substituted with little millet.
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Foxtail Mudde With Nandu Rasam

  • Sayani Sengupta
Traditionally made with ragi, mudde is a soft, steamed dough shaped into balls. Owing to its sticky consistency, it is swallowed without chewing, and calls for a soupy accompaniment. Here, it is served with a nandu (crab) rasam.
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Kodo Millet Thattai

  • Sharada Sriram
A deep-fried snack made during festivities in Tamil households, thattai is usually made using roasted rice flour. Here, Sharada uses kodo millet flour for a unique texture and aroma.
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