Erachi Puttu

Erachi Puttu

Puttu is a broad term encompassing a range of steamed rice and coconut dishes, spanning both savory and sweet variations, originating from Kerala. In the past, the savory puttu was steamed within bamboo tubes featuring a pierced disc at the bottom, securely attached over a broad pot where water was boiled. The sweet version, on the other hand, was steam-cooked by bundling the ingredients in a thin, wet cloth or a wicker basket, positioning it over a wide-mouthed vessel containing boiling water.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Side Dish
Cuisine Indian
Servings 2
Calories 356 kcal

Ingredients
  

  • 1.5 cups Puttu powder
  • 1/2 – 1 cup Grated Coconut
  • Salt
  • Water
  • 300 gms cooked beef / chicken (refer notes)
  • 1 small Onion (finely chopped)
  • 1 small Tomato (chopped)
  • 1/4 – 1/2 tsp Garam masala
  • 1/2 tsp Crushed pepper
  • 2 tsp Coriander leaves (chopped)
  • Salt
  • Coconut oil

Instructions
 

For Puttu

  • Add salt to the puttu podi and mix well. Add water little by little till the powder becomes moist/wet. Add half of the grated coconut to this & mix well. If too much of lumps is formed just run it in your blender/food processor for a few seconds. Keep aside the puttu mix for 10 minutes.

For Meat Masala

  • Shred or mince the cooked meat. Heat oil in a pan and add the chopped onions. When it turns golden brown, add chopped tomato and salt. Cook till the tomato becomes soft. Add crushed pepper and garam masala. Mix well. Add shredded or minced meat and mix well. Add around 1/4 cup of hot water, just to bring everything together. Cook till the water dries. Add chopped coriander leaves and mix well.

Filling the puttu kutti (mould/maker)

  • Put one tbsp of coconut as the first layer. Add 2 tbsp of meat masala as the second layer. The third layer should be 4-5 tbsp of puttu mix. Repeat the process, till the mould is filled. Make sure that the mould is not tightly packed. Cover the mould with the lid. Fill water in puttu kudam (pot). Place the puttu kutti on puttu kudam. Cook it on medium flame for around 5-7 minutes. Serve hot/warm with curry of your choice.

Notes

To check the wetness/moistness of the puttu mix, just press the moistened/wet flour and see if they hold together. You can use any puttu podi for this, white, brown etc; I’ve used Samba wheat puttu podi here. You can increase or reduce the qty of coconut to suit your requirements. I had some left over of cooked beef which I made for beef fry. You can cook the beef with salt, chilli, coriander powder, garam masala, ginger and garlic. If you are using chicken, it’s better to use boneless chicken. If you don’t have puttu maker, you can use Idli steamer to make this.

Nutrition

Calories: 356kcalCarbohydrates: 10gProtein: 12gFat: 30gSaturated Fat: 12gCholesterol: 44mgSodium: 128mgPotassium: 319mgFiber: 4gSugar: 4gVitamin A: 125IUVitamin C: 27mgCalcium: 38mgIron: 2mg
Keyword Erachi Puttu
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Article Categories:
Kerala Recipes

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