Pittu, a staple food in Sri Lanka and parts of South India, has gained popularity worldwide due to its unique taste and versatility. This cylindrical steamed rice cake is made from a mixture of fresh rice flour and grated coconut, giving it a soft, crumbly texture and a subtle, nutty flavor. What makes Pittu so popular is its adaptability. It can be paired with a variety of curries, sambols, and even sweetened with jaggery or sugar for a delightful dessert. The simplicity of its ingredients also makes it a healthy choice, as it is low in fat and high in fiber. Moreover, the process of making Pittu is an art in itself, often using a bamboo mould for steaming, which adds an extra layer of charm to this humble dish. Whether you’re a fan of spicy, sweet, or savory, Pittu has something to offer, making it a beloved food across cultures.
Where to try the best Pittu
Pittu, a traditional Sri Lankan dish, is a unique blend of flour, grated coconut, and water or coconut milk. It’s a must-try for food enthusiasts who love exploring different cuisines. One of the best places to try Pittu is at “Upali’s by Nawaloka” in Colombo, Sri Lanka. Known for its authentic Sri Lankan cuisine, Upali’s serves a delicious Pittu dish that is loved by locals and tourists alike. You can find more about them on their website (https://www.upalis.com/). Another great place to try Pittu is “The Coconut Tree” in London, UK. They offer a modern twist to traditional Sri Lankan dishes and their Pittu is no exception. Check out their menu at https://www.thecoconut-tree.com/. Lastly, if you’re in Melbourne, Australia, visit “Lankan Tucker” for their mouth-watering Pittu. Their website (https://www.lankantucker.com/) provides more details about their offerings.
Where did Pittu come from
Pittu, also known as Puttu, is a traditional and popular dish originating from the Indian subcontinent, specifically from the southern Indian state of Kerala and Sri Lanka. The history of Pittu dates back centuries and is deeply rooted in the culinary traditions of these regions. It is believed to have been a staple food for the labor class due to its high nutritional value and easy preparation method. The dish is made by steaming a mixture of ground rice, coconut, and water in a cylindrical bamboo or metal mould. The history of Pittu is also intertwined with the agricultural practices of these regions, as rice is a primary crop. Over time, variations of Pittu have evolved, with different regions adding their unique ingredients and flavors. Despite these variations, the basic preparation method remains the same, preserving the historical essence of this dish. Today, Pittu is not just a common breakfast dish but also a symbol of the rich culinary heritage of southern India and Sri Lanka.
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