Puttu and Bananas

The man had a good start to the week with the best breakfast provided by Aunty J. (Commercially, it would be thosai.) She passed us a species of Kerala bananas grown in her garden, and a tub of homemade puttu. The man loves his bananas but he's picky about them. He enjoyed the this bunch and said it tasted like a cross between the berangan (a flavor similar to Cavendish but nicer texture) and his favorite rastali and those ‘Sweet Thai’ small bananas which Zenxin Organic puts out.

Waited for a day to have over-ripe bananas in order to eat that and puttu for breakfast the Kerala way. While the man took the dog out for her morning pee, I steamed the puttu and mashed it together with the bananas. Then sprinkled gula merah (palm sugar). A banana puttu / pazham puttu, I suppose, that is sort of similar to our local putu mayam. 

I could grill the bananas a little too. But today I didn't. I simply placed them into the steaming hot puttu, and they melted into together when I mashed them. I used a glove and mashed them by hand, leaving some crunchy bits. I didn't want them too smooth. I like jam or peanut butter and mash crunchy. I shaped the mashed puttu and banana into little lumps. Didn't make them into logs. I suppose I could have made them cuter, but I was lazy. They looked like misshapen siew mai. Hahahaha.

Everyone makes a different sort of puttu. Aunty J's puttu was lovely. Coconut and rice flour. Mmmm. Even when topped with a sprinkling of gula merah, this batch of puttu wasn't that sweet. It was similar to the sugar level in pancakes or waffles. But it still leaned a tad sweet for me, so I didn't take too much of it. Too bad we didn't have egg appam or chicken curry to complete the meal. It would add salt and the savory bits I like. That would be the best breakfast / brunch!