I have seen this concept being used in many recipes, by a lots of people. But this particular one is the result of my experiments.
Difficulty level: Medium
Preparation time: 20 min
Cooking time: 10-11 min/ puttu
Makes: 7-8 long puttu
Ingredients:
Puttu podi/ puttu mix: 1 cup, moistened according to package instructions
Shredded coconut: 1 cup
Salt, warm water: as needed
For the chicken layer:
Chicken: 325 gms, cut into 1/4" pieces
Onion: 1/2 of a medium, cut into 1/4" pieces
Meat masala: 4 tsp
Chilli powder: 1/2 tsp
Turmeric powder: a pinch
Curry leaves: leaves of a sprig
Oil: 1 1/2 tbsp
Cumin: 1 tsp
Salt, water: as needed
Heat the oil in a skillet and saute the onion. Once it turns light brown, add the spices and curry leaves and saute well until the raw taste of the spices have gone. Add the chicken and mix well, adding enough salt. Add about 1 cup water, cover and cook until completely done (about 10 min). Remove the lid and allow excess water to evaporate. But make sure you have some gravy left to be used a curry with the puttu later. Separate some chicken (drained of the gravy) from the curry and keep aside (It shouldn't be too dry just not drenched in gravy).
Now, to make the puttu, add about 1 tbsp shredded coconut to the long puttu-maker. Add about a handful of the puttu mix, then 2 tbsp of the chicken (from the chicken kept aside), then 1 tbsp of the coconut, continuing the same pattern until you get to the top(a word of caution:.Don't fill the puttu maker to the top. Sometimes, the puttu has a tendency to rise and you may end up having to clean, more than normal). Steam them for 9-10 and serve them hot, with the chicken curry you made.
Difficulty level: Medium
Preparation time: 20 min
Cooking time: 10-11 min/ puttu
Makes: 7-8 long puttu
Ingredients:
Puttu podi/ puttu mix: 1 cup, moistened according to package instructions
Shredded coconut: 1 cup
Salt, warm water: as needed
For the chicken layer:
Chicken: 325 gms, cut into 1/4" pieces
Onion: 1/2 of a medium, cut into 1/4" pieces
Meat masala: 4 tsp
Chilli powder: 1/2 tsp
Turmeric powder: a pinch
Curry leaves: leaves of a sprig
Oil: 1 1/2 tbsp
Cumin: 1 tsp
Salt, water: as needed
Heat the oil in a skillet and saute the onion. Once it turns light brown, add the spices and curry leaves and saute well until the raw taste of the spices have gone. Add the chicken and mix well, adding enough salt. Add about 1 cup water, cover and cook until completely done (about 10 min). Remove the lid and allow excess water to evaporate. But make sure you have some gravy left to be used a curry with the puttu later. Separate some chicken (drained of the gravy) from the curry and keep aside (It shouldn't be too dry just not drenched in gravy).
Now, to make the puttu, add about 1 tbsp shredded coconut to the long puttu-maker. Add about a handful of the puttu mix, then 2 tbsp of the chicken (from the chicken kept aside), then 1 tbsp of the coconut, continuing the same pattern until you get to the top(a word of caution:.Don't fill the puttu maker to the top. Sometimes, the puttu has a tendency to rise and you may end up having to clean, more than normal). Steam them for 9-10 and serve them hot, with the chicken curry you made.
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