#Kurakkan#pittu is a traditional Sri Lankan dish made from kurakkan flour, also known as finger millet flour. Kurakkan is a nutritious grain that is widely consumed in Sri Lanka and other parts of South Asia. Pittu, on the other hand, refers to a steamed cylinder-shaped food made with flour and grated coconut.
To make kurakkan pittu, you will need the following ingredients:
2 cups kurakkan flour (finger millet flour)
1/2 cup grated coconut
Water (as needed)
Salt to taste
Here's a step-by-step guide on how to make kurakkan pittu:
In a mixing bowl, combine the kurakkan flour and salt.
Gradually add water to the flour mixture while mixing it with your hands. Continue adding water until the flour becomes moist and crumbly. Be careful not to add too much water; you want the mixture to be damp, not wet.
In a pittu steamer or a steamer with cylindrical tubes, layer the grated coconut and the moistened kurakkan flour. Alternate the layers, starting and ending with grated coconut.
Place the steamer over a pot of boiling water. Steam the pittu for about 15-20 minutes or until it is cooked thoroughly. You can check the doneness by inserting a toothpick or skewer into the pittu; it should come out clean.
Once cooked, remove the pittu from the steamer and let it cool for a few minutes.
To serve, gently loosen the steamed kurakkan pittu from the cylindrical tube and transfer it to a plate.
Kurakkan pittu is often enjoyed with traditional Sri Lankan curries, such as dhal curry, chicken curry, or fish curry. It can also be served with coconut sambal or any other accompaniments of your choice.
Enjoy your homemade kurakkan pittu!
To make kurakkan pittu, you will need the following ingredients:
2 cups kurakkan flour (finger millet flour)
1/2 cup grated coconut
Water (as needed)
Salt to taste
Here's a step-by-step guide on how to make kurakkan pittu:
In a mixing bowl, combine the kurakkan flour and salt.
Gradually add water to the flour mixture while mixing it with your hands. Continue adding water until the flour becomes moist and crumbly. Be careful not to add too much water; you want the mixture to be damp, not wet.
In a pittu steamer or a steamer with cylindrical tubes, layer the grated coconut and the moistened kurakkan flour. Alternate the layers, starting and ending with grated coconut.
Place the steamer over a pot of boiling water. Steam the pittu for about 15-20 minutes or until it is cooked thoroughly. You can check the doneness by inserting a toothpick or skewer into the pittu; it should come out clean.
Once cooked, remove the pittu from the steamer and let it cool for a few minutes.
To serve, gently loosen the steamed kurakkan pittu from the cylindrical tube and transfer it to a plate.
Kurakkan pittu is often enjoyed with traditional Sri Lankan curries, such as dhal curry, chicken curry, or fish curry. It can also be served with coconut sambal or any other accompaniments of your choice.
Enjoy your homemade kurakkan pittu!
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Lifestyle