Merry Christmas everyone! Every Christmas feast should have a dessert. Vennai Pittu derives its name from the Tamil word vennai which means ‘butter’ due to its soft and uniform consistency. This light and easy dessert is a delicious way to wind up the heavy protein-and-fat rich Christmas lunch or dinner.
Shark is a very strong-smelling fish and is therefore used primarily to make pittu and cutlets. In my family we use it only to make pittu, and we never make kuzhambu (gravy) using it. My mother preferred to use a small variety of shark known as pal sura, but it is not available round the year, and therefore I use the more regularly available larger variety. The pittu recipe I have used comes from my great-grandmother and is very different from the sura pittu prepared in Chennai.