Gluten-Free Pittu with Coconut Gravy

Ingredients

• 2 cups Rice Flour
• 1 cup Grated Coconut
• 1 cup Water
• 0.5 teaspoon Salt
• 2 cups Coconut Milk
• 1 medium Onion
• 2 small Green Chilies
• 1 sprig Curry Leaves
• 0.5 teaspoon Turmeric Powder

Instructions

1. 1In a large mixing bowl, combine the 2 cups Rice Flour, 0.5 teaspoon Salt, and 1/2 cup of the Grated Coconut. Gradually add the 1 cup Water, mixing continuously with your hands until the mixture is moist and crumbly, like wet sand.
2. 2Carefully layer the prepared rice flour mixture into a pittu maker or a bamboo steamer. Alternate layers of the rice flour mixture with small amounts of the remaining 1/2 cup Grated Coconut, ensuring you start and end with the rice flour mixture.
3. 3Place the pittu maker or steamer over a pot of boiling water, ensuring the water does not touch the bottom of the steamer. Heat the water to a rolling boil (212°F / 100°C) and steam the pittu over high heat for 20-25 minutes, or until it feels firm to the touch, holds its cylindrical shape, and smells distinctly cooked.
4. 4While the pittu is steaming, prepare the gravy: finely chop the 1 medium Onion and slice the 2 small Green Chilies. In a medium pot (e.g., a 2-quart pot), sauté the chopped 1 medium Onion, sliced 2 small Green Chilies, and 1 sprig Curry Leaves over medium heat (300-325°F / 150-160°C) for 3-5 minutes, until the onion softens and becomes fragrant.
5. 5Add the 2 cups Coconut Milk and 0.5 teaspoon Turmeric Powder to the pot with the sautéed aromatics. Bring the mixture to a gentle simmer over medium-low heat (180-200°F / 82-93°C) and cook for 8-10 minutes, stirring occasionally, until the gravy visibly thickens.
6. 6Carefully remove the cooked pittu from the steamer. Serve the warm pittu immediately with the creamy coconut gravy.

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