Thursday, October 27, 2011

Erachi Puttu

For Meat masala
Meat cooked/minced meat: 1 cup (can use any type of meat)
Onion chopped: 1
Green chilli: 1
Ginger paste: ¼ tsp
Garlic paste: ¼ tsp
Tomato: 1
Curry leaves: few
Coriander leaves: 1 string (optional)
Turmeric powder: ¼ tsp
Chilli powder; ¾ tsp
Coriander Powder: ¾ tsp
Garam masala: ¼ tsp
Oil: 3 tbsp
Salt: needed
For Puttu Powder
White rice/ Pachari: 2 cups
Salt: needed
Method of Preparation

For puttu Powder
Soak the rice for 4 hours. Drain, till all water is drained from the rice.
Grind the flour into a fine powder, if necessary you can sieve the rice flour.
In a pan dry roast the flour till aroma comes from it. Switch off the flame
Let it cool well.
Dissolve salt in water, and with the salt water, wet the flour without forming lumps. While adding water rub with the fingers well, not to form lumps. Be careful not to add too much water. Add water little by little, so you can get the right consistency.
For Meat Masala
Heat oil in a pan, add chopped onion, when it turns brown, add ginger garlic paste and green chilli.
Sauté for a minute and add chopped tomato.
When tomato gets cooked add turmeric powder, chilli powder, coriander powder, garam masala. Stir well and add cooked/ minced meat. If needed, sprinkle water.
Add salt and curry leaves. Close with a lid and cook for 5-10 minutes in low flame. Add coriander leaves.
Keep it aside, let it cool.
Take the puttu maker, add 1-2tbsp of meat masala, then add fistful of puttu powder then again add 1-2 tbsp meat masala, then a fistful puttu powder repeat the process till you reach the top.
Steam it for 4-5 minutes.

Sending this to the Kerala kitchen event hosted by Fajeeda of Faji's Hot Pot
Serve hot.

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