Published On: Mon, Jun 5th, 2017

ERACHI PUTTU

 

 

 

 

 

 

 

 

 

 

INGREDIENTS:

 

Minced Beef – 1 Cup

Fennel seeds – a pinch

Shallots – 15 (finely chopped)

Ginger – ½ teaspoon (finely chopped)

Garlic – ½ teaspoon (finely chopped)

Green Chillies – 4

Tomato – 1 (Chopped)

Red Chilly Powder – ½ teaspoon

Coriander Powder – ½ teaspoon

Turmeric Powder – ¼ teaspoon

Garam Masala powder – ½ teaspoon

Curry Leaves – 2 sprig

Salt – to taste

Oil – 2 Tablespoon

Rice Flour – 2 cups

Grated Coconut – 1 cup

Warm Water – As required

Pepper powder – 1 teaspoon

 

PREPARATION:

Heat oil in a pan and fry onions till it becomes golden. Then add green chillies, curry leaves and shallots into the pan. Saute it well.

Add ginger- garlic paste and fry it well. Next add tomatoes. Saute it well. Then add all dry masala spices (turmeric powder, chilly powder, coriander powder and garam masala powder) into the pan. Saute it for a few minutes, then add minced meat and sprinkle some pepper powder and required amount of salt on to the pan.

Stir well, and then add the required amount of water. Close with a lid and cook it in a low flame. Add coriander leaves to the pan.

Take a bowl, combine rice flour and salt to taste. Sprinkle warm water a little by little and mix well with your fingertips.  And add grated coconut into the bowl. Mix with hands so that lump don’t form.

Take puttu kutti and start layering. First to add one handful of flour mixture, then 3 tablespoons cooked meat masala, then again flour, 3 tablespoons cooked meat, repeat the process till you reach the top.

Cook this on the puttu vessel till the steam comes out. Steam it for 5 minutes.

Serve hot.

 

 

 

Photo Courtesy : Google/ images are subject to copyright

 

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ERACHI PUTTU