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Puzhungu Pathiri - Unleavened Rice Bread Stuffed with Fish
Ingredients of Puzhungu Pathiri
Serves: 8
500 gms fish fillet (seer fish)
2 tsp red chilli powder
1 tsp turmeric powder
½ tsp salt
¼ cup + ¼ cup oil
1 medium-sized onion, chopped
4 green chillies, chopped
Rice flour for dusting
Rice dough:
1 kg parboiled rice
1 medium-sized, fresh coconut , grated
6 shallouts, chopped
A pinch of cumin seeds
1 ½ cups water
Ground to a fine paste:
½ medium-sized, fresh coconut, grated
½ tsp red chilli powder
4 shallots, chopped
1 stalk curry leaves
½ tsp salt
¾ cup water
Method of Preparation of Puzhungu Pathiri
Wash rice and soak in hot water for 8 hours.
Hang rice in a muslin cloth for 2 hours to drain. Grind with remaining ingredients for rice dough.
Wash fish and cut into 3-cm pieces.
Combine spice powders with salt and coat fish with mixture.
Heat ¾ cup oil in a frying pan and fry fish for about 5 minutes, till cooked through. Drain fish and mash lightly.
Heat ¼ cup oil in a pan, add onions and fry till translucent. Add green chillies and fry for 5 minutes.
Stir in coconut-spice and scant ½ cup water, and cook, stirring constantly, for about 5 minutes till you get the aroma of cooked coconut.
Mix in fish and sauté for 5 minutes further.
Pinch off lime-sized balls of rice dough, dust with rice flour and roll into thin, 10-cm round pathiri.
Spread fish over half the pathiri and seal them with the rest. Steam for 10-15 minutes.
Traditionally this is served with drumstick leaf curry.
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