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GOK #3: Erachi puttu


GOK #3:  Erachi puttu
This yummy puttu/steamed rice cake is made with  rice flour and minced meat. This is a very tasty dish and can be easily prepared. Steamed rice flour with spicy meat layer.

Ingredients:
About 200 gms of minced beef (cook with salt and mince in food processor) or cooked chicken or shredded or mutton
About 200 gms of puttu podi 
Onion: 1 medium, chopped
Ginger: 1 inch piece, grated.
Garlic: 3 or 4 cloves, grated.
Tomato: 1, chopped.
Green chillies: 2 or 3 chopped.
Kashmiri chilly powder: 1 tsp.
Garam masala powder: 1 tsp.
Pepper powder: 1/2 tsp.
Turmeric powder: 1 tsp.
Curry leaves.
Freshly scraped coconut: About 1/2 to 1 cup.
Coconut oil: About a tablespoon.

Method:
Make puttu podi and keep aside.
or if using coconut shell, keep that ready.
Fresh curry leaves is a must, do not skip that.

Put the onion, ginger, garlic, green chilly in a food processor or you can chop them with a knife and blitz away.

Heat a pan with 1 tbsp of coconut oil and add the chopped mix and saute for 3 to 4 min or until it starts to turn color. For the rest of the cooking simmer the fire.

Add the Kashmiri chilly powder, turmeric, pepper, and garam masala, stir for a min or two or until the raw flavor vanishes

Add the chopped tomatoes and curry leaves and allow the tomatoes to get all mixed in for about 3 minutes. Put in the cooked minced beef or chicken or mutton. Stir it and allow it to soak up all the masala say for another 3 min or so.

Now add the freshly grated coconut and lots of curry leaves. 
Switch off the fire and mix them up....this is the masala which we use instead of the freshly grated coconut that we normally use to layer the puttu podi.

Fill the puttu kutti alternating with this masala and the puttu podi OR if using a chiratta/Coconut shell, put 2-3 tablespoon of the masala and top it with puttu podi, here I have used aluminum puttu maker which resembles a coconut shell. Top it with puttu podi.

Put little water in a pressure cooker and when steam comes and put on top of the cooker stub. Serve hot.

Courtesy:  Deeni Dipin