Puzhukku

Pic Courtesy- Kannan Family 


                  Pic Courtesy - Sangeetha Rajesh

A Tribute to Rugumani Easwaran

By Shyamala Sundareswaran
[RESU – S. Sundareswaran x Shyamala]

Ingredients

  • Red payaru  - 1/4 cup

  • Green banana (Vazhakkai) - 2 small 

  • Salt

  • 1 red chilli

For Seasoning

  • Mustard seeds (Kadugu)

  • Urud dal

  • 1 red chilli (Gundu chilli preferred)

  • Coconut oil

  • Fresh scraped coconut (optional)

Method

  1. Wash the vazhakkai well and cut into slightly bigger cubes.

  2. Boil the vazhakkai along with red payaru.

  3. Add salt and 1 red chilli while cooking.

  4. Once cooked, lightly mash and keep the mixture semi-solid in consistency.

  5. In coconut oil, season mustard seeds, urud dal, and red chilli.

  6. Pour the seasoning over the puzhukku.

  7. Add scraped coconut for extra taste if desired.

Best Served With

  • Morekootan

  • Mangai Kootan

“Simple food carries the deepest memories.”

This humble Puzhukku stands as a warm tribute to Rugumani Easwaran -comforting, nourishing, and filled with quiet love.