This is Lakshmi Nair’s Erachi Puttu recipe. I have just replaced red meat with chicken & it tasted good. This puttu is on the spicier side.
Puttu podi – 5 cups
Grated coconut – 1 1/2 cups / to taste
Chicken – 250 grams, chopped into chunks
Chilly powder – 1 tsp
Coriander powder – 11/2 tsp
Turmeric powder – 1/4 tsp
Cloves – 5 numbers
Cinnamon – Two 1″ pieces
Cardamom – 4 numbers
Fennel seeds – 1/2 tsp
Garlic – 5 big cloves
Ginger – a big piece
Greenchilly – 5 numbers, chopped
Onion – 2 numbers, chopped
Cilantro – 2 tbsp, chopped
Sift together the rice flour & salt.
Add water to the rice flour little by little till it becomes moist enough for steaming. Mix in the grated coconut.
Grind together the chilly powder, coriander powder, turmeric powder, cloves, cinnamon, cardamom, fennel seeds, ginger & garlic cloves adding little water to a smooth paste. Cook the chicken pieces with this masala paste, 1/2 tsp of salt & 2 tbsp of water. Simmer for 5 minutes after the first whistle. Open the cooker & cook on low heat till the mixture turns dry. Let cool. Seperate the chicken flesh from it’s bones & chop it finely in your food processor.
Heat oil in a wok. Add the chopped onions & greenchillies. When the onion turns brown add the meat mixture & chopped cilantro; mix well & turn off heat.
In a puttu maker put a handful of the wetted rice flour followed by 4 tbsp of meat mixture. The next layer is the wetted flour. Repeat till you reach the top of the puttu maker; the final layer should be the chicken masala.
Cook on high heat till steam comes out. Lower heat & cook further for 5 minutes. Transfer the steamed puttu carefully to a plate.
You do not need any side dish for this Puttu.