- Heat 2 tablespoons of coconut oil in a heavy bottomed pan. Add in the chopped onion, green chilies, curry leaves and saute until the onions become light brown in color. Add in the ginger-garlic paste and saute till the raw smell disappears on low-medium heat. Add in the turmeric powder, coriander powder, chilli powder, pepper powder, ¼ teaspoon of garam masala, fennel powder and saute till the raw smell disappears for about 1-2 minutes on low-medium heat. Add in the chopped tomatoes and saute until the tomatoes are mashed well. Add in the minced meat, salt, just enough water to cook the meat and mix well. Cover and cook until the meat is cooked well and the gravy becomes almost dry. Stir occasionally. Remove from heat, add in the chopped coriander leaves, ¼ teaspoon of garam masala and mix well. Set aside. Puttu preparation: Dry roast rice flour over medium heat until a nice roasted aroma comes for about 4-5 minutes. Remove from heat, and let it cool. Then transfer to a large mixing bowl. Mix together the warm water and salt in a bowl. Sprinkle this water little by little to the rice flour and mix well with your finger tips, until the powder becomes moist and crumbly, without any lumps. Add half of the grated coconut into the mixture and mix well. Cover and keep aside for 10 to 15 minutes. Making Puttu Or Steamed Rice Cake: Pour water in the bottom vessel of the Puttu Maker till two third full. Place the round perforated disc inside the puttu mould. Make sure that it fits well at the bottom of the mould. Place puttu mould(cylindrical mould) over the bottom vessel and boil the water for 4-5 minutes. Then take the puttu mould from the bottom vessel, add 1 tablespoon grated coconut as first layer. Then fill the prepared rice flour mixture and meat mixture alternatively into the puttu mould. Finish with final layer of grated coconut on the top. Gently press on the top. Make sure that the mould is not tightly packed. Place it over the bottom vessel and cook till you see the steam escaping through the holes of the lid. Once you saw the steam, lower the flame and cook for another 3-4 minutes. Remove the puttu mould, open the lid, gently push the puttu to a plate by pushing the perforated disc at the bottom of the puttu mould using a long stick.
Malabar erachi puttu
#myrecipe
By Radha Nelanti
Jan, 27th
575
Servings
2 persons
Cook Time
30 minutes
Ingredients
16
- 18
Ingredients
- Chicken
- Ginger garlic paste
- Onion
- Green chillies
- Tomato
- Turmeric powder
- Corinader powder
- Red chilli powder
- Black pepper
- Garam masala
- Fennel powder
- Corinader
- Curry leaves
- Oil
- Salt
- Water
- Rice flour
- Coconut
