Things have changed! When I say 'changed' I'm sure all of you feel the same way. With lockdowns in place, with fear instilled in me unable to freely roam even within our houses, only questions after questions and no answers - when all these thoughts rush into my mind - one thing I have realized is that there is still a fire to keep us warm, a meal to feed us all and a home to keep us safe! I'm grateful for that each day.
Glad to be back here sharing recipes to bring health and happiness back to the table. Here is to a nutritious breakfast my mother tried for the very first time - Steaming hot Black rice puttu with Sundal and my irrestible addition of the last mango of the season on my plate.
There are numerous benefits of black rice you can read here
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| KARUPPU ARISI PUTTU - BLACK RICE PUTTU |
Ingredients:
- 1 1/2 cups - black rice (soaked overnight)
- 1 cup - freshly grated coconut
- 1/2 cup sugar/ grated jaggery
- 1 tbsp ghee
- 2 Cardamom pods (crushed)
- Salt as needed
- 1 cup of water
- Muslin cloth to dry out the rice
Method:
Drain the rice and spread it on muslin cloth to dry out (Do not Sun dry)
Beat the rice coarsely in a mixer (like rava)
Take the rice and spread it on a plate. Mix salt with the water and sprinkle it on the rice little by little.
Mix the rice with your fingers gently and pack a fistful of rice and check if it holds well in your hand. If it does you can stop adding the water.
We used a Idli cooker to steam the rice, by placing a damp muslin cloth over the plate. Make sure you pour enough water before placing the plate. Put in the rice and fold the cloth to cover it. (Do not press)
Steam for 25 minutes on medium heat/ flame. Wait patiently.
Once done, remove the packed rice carefully as it will be very hot. Open out the cloth and transfer to a serving bowl or casserole.
Mix in the grated coconut, cardamom, sugar and ghee.
Serve hot with Sundal/ Plantain or Sweet & Spicy Mangoes like we did. Enjoy your delicious power breakfast!
Note: Please make sure you clean the black rice well before using.