Cue Up The Episode!

Make sure you listen to Accamma's episode of The Storied Recipe Podcast, "Warriors and Children of Nature" while you make her Thambuttu for Puthari!

Make the Rice Flour (Thambuttu Powder)

1. On a griddle or heavy-bottomed pan, gently roast the rice on a medium flame to an even, nutty brown. (DO NOT ADD the spices at this point.)
2. Roasting the rice may take 15 – 20 minutes or longer, of constant stirring, but don’t rush it, it is a labor of love and strangely therapeutic. (A few moments to enjoy the quiet, for the lady of the house, before the madness of the evening’s celebration kicks in:-)
3. You will know the rice is done in 3 ways: First, the color will be a deep golden brown (see images.) Second, you will hear the moisture hiss out. Third, the rice will become very brittle and easily crush to a powder in your fingers.
4. In the last few minutes of roasting, add the fenugreek and cardamom seeds taking care that the seeds don’t turn more than a couple of shades darker.
5. Allow the rice to cool completely.
6. Use a spice grinder, food processor, or mortar and pestle to grind the browned rice into a fine powder.
7. If desired, sieve a couple of times.
8. Store in an airtight container.

Assemble the dessert

1. Toast the sesame seeds in a heavy-bottomed pan over medium heat for about 3 minutes. Stir or toss the sesame seeds regularly until browned and nutty.
2. Mash the bananas.
3. Begin with 4 tablespoons of Thambuttu Podi and mash into a smooth paste. The paste should be smooth but firm enough to hold its shape. (Note from Becky: It took me about 7 tbsp of flour to get to the right thickness. I had to use an immersion blender to get it adequately smooth.)
4. Add jaggery or sugar, a pinch of salt, and cardamom to taste. Mix well.
5. Scoop individual portions onto small plates.
6. Use a spoon or clean fingers to make a depression in the center of each portion.
7. Sprinkle with toasted sesame and grated coconut, and fill the depression with melted ghee.