→Similar dishes
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| caption = Pittu | | caption = Pittu | ||
| alternate_name = | | alternate_name = | ||
| country = [[ | | country = [[Kerala]] | ||
| region = India ([[Kerala]], [[Tamil Nadu]], [[Kanara|Canara]] and [[Coorg]] regions of [[Karnataka]]), Sri Lanka, Singapore, Malaysia (as ''[[kue putu|putu bambu]]''), Indonesia (as ''[[kue putu]]'') and Philippines (Pallikuthu also as ''[[puto bumbóng]]'') | | region = India ([[Kerala]], [[Tamil Nadu]], [[Kanara|Canara]] and [[Coorg]] regions of [[Karnataka]]), Sri Lanka, Singapore, Malaysia (as ''[[kue putu|putu bambu]]''), Indonesia (as ''[[kue putu]]'') and Philippines (Pallikuthu also as ''[[puto bumbóng]]'') | ||
| creator = | | creator = | ||
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}} | }} | ||
'''Puttu''' ({{lang-ml|'''പുട്ട്'''}}; {{lang-ta|'''புட்டு'''}}; {{lang-si|'''පිට්ටු'''}}) (pronounced {{IPA-ml|ˈputtu|}}) is a breakfast dish eaten in the [[South India]]n states of [[Kerala cuisine|Kerala]], [[Tamil Nadu]] and parts of [[Karnataka]], as well as [[Sri Lanka]]. ''Puttu'' means "portioned" in [[Tamil language|Tamil]] and [[Malayalam]]. It is made of [[Steaming|steamed]] cylinders of ground rice layered with coconut shavings, sometimes with a sweet or savory filling on the inside. ''Puttu'' is served hot with sweet side dishes such as [[palm sugar]] or [[banana]], or with curries including ''[[dal]]'', [[chickpea]], [[goat meat|mutton]], fish, [[chicken curry|chicken]], or beef curry. | '''Puttu''' ({{lang-ml|'''പുട്ട്'''}}; {{lang-ta|'''புட்டு'''}}; {{lang-si|'''පිට්ටු'''}}) (pronounced {{IPA-ml|ˈputtu|}}) is a breakfast dish eaten in the [[South India]]n states of [[Kerala cuisine|Kerala]], [[Tamil Nadu]] and parts of [[Karnataka]], as well as [[Sri Lanka]]. ''Puttu'' means "portioned" in [[Tamil language|Tamil]] and [[Malayalam]]. It is made of [[Steaming|steamed]] cylinders of ground rice layered with coconut shavings, sometimes with a sweet or savory filling on the inside. ''Puttu'' is served hot with sweet side dishes such as [[palm sugar]] or [[banana]], or with curries including ''[[dal]]'', [[chickpea]], [[goat meat|mutton]], fish, [[chicken curry|chicken]], or beef curry. | ||
[[File:Neettuppeddi.jpg|none|thumb|220x220px|''Neetru Petti'' is a [[Borassus|Palmyra]] based equipment used by [[Sri Lankan Tamils]] to steam Puttu. ]] | |||
[[File:Rice_Puttu_with_Gram_Curry.jpg|thumb|upright|''Puttu'' with gram curry]] | [[File:Rice_Puttu_with_Gram_Curry.jpg|thumb|upright|''Puttu'' with gram curry]] | ||
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{{Main|Kue putu|puto bumbóng}} | {{Main|Kue putu|puto bumbóng}} | ||
[[File:Putu Labu.jpg|thumb|upright|''Kue putu'' in Indonesia]] | [[File:Putu Labu.jpg|thumb|upright|''Kue putu'' in Indonesia]] | ||
[[File:9466Pampanga Tilapia Festival Guagua 36.jpg|thumb |upright|''Puto bumbóng'']] | [[File:9466Pampanga Tilapia Festival Guagua 36.jpg|thumb |upright|''Puto bumbóng'' in the Philippines]] | ||
In [[Maritime Southeast Asia]], there are numerous similar dessert dishes known as ''[[kue putu]]'' in [[Indonesian language|Indonesian]], ''[[putu bambu]]'' in [[Malay language|Malay]], ''[[putu piring]]'' in [[Singapore]] and ''[[puto bumbóng]]'' in [[Tagalog language|Tagalog]]. They vary by preparation and ingredients but are also steamed in bamboo tubes and are served with sugar and grated [[coconut]].<ref name="BD1"/><ref name="delmundo">{{cite book|author=Angelita M. del Mundo|editor=Harlan Walker|title =Disappearing Foods: Studies in Food and Dishes at Risk|chapter =Emerging Versions of Some Traditional Philippine Rice Food Products|publisher =Prospect Books|series =Proceedings of the Oxford Symposium on Food and Cookery 1994|year =1995|page=64|isbn =9780907325628|chapter-url =https://books.google.com/books?id=XR9YIaG0kIcC&pg=PA65}}</ref> | In [[Maritime Southeast Asia]], there are numerous similar dessert dishes known as ''[[kue putu]]'' in [[Indonesian language|Indonesian]], ''[[putu bambu]]'' in [[Malay language|Malay]], ''[[putu piring]]'' in [[Singapore]] and ''[[puto bumbóng]]'' in [[Tagalog language|Tagalog]]. They vary by preparation and ingredients but are also steamed in bamboo tubes and are served with sugar and grated [[coconut]].<ref name="BD1"/><ref name="delmundo">{{cite book|author=Angelita M. del Mundo|editor=Harlan Walker|title =Disappearing Foods: Studies in Food and Dishes at Risk|chapter =Emerging Versions of Some Traditional Philippine Rice Food Products|publisher =Prospect Books|series =Proceedings of the Oxford Symposium on Food and Cookery 1994|year =1995|page=64|isbn =9780907325628|chapter-url =https://books.google.com/books?id=XR9YIaG0kIcC&pg=PA65}}</ref> | ||