Crushed Mango Chutney

Mangoes are in season...the raw ones, though. It is always nice to use fruits and vegetables that are in season. Traditionally, we use everything imaginable with mangoes, and this is so quick to whip up that you can do it even if you think there is no time to make something.

 

Difficulty level: Easy

Preparation time: 15 min

Cooking time: Nil

Ingredients

Raw mango : 1 medium, cut into small cubes

Shallots: 1/4 cup, skinned

Dried red chillies- 5-6

Red chilly powder- 1 tsp, optional

Curry leaves- 1 sprig

Salt- to taste

Organic virgin coconut oil- 1 tsp

In a mixer grinder bowl( or a big mortar & pestel), crush the shallot, red chillies, curry leaves & salt coarsely. Make sure it does not grind fully, because you are looking for a chunky texture. Add the cubed raw mango pieces and crush them a bit more. Transfer to the serving bowl, drizzle the organic virgin coconut oil. Mix well and  serve right away.

Immunity booster Series -3 Pepper Rasam

When you are down with a cold or flu, all you need is some magic portion to get you back on your feet. This used to be the go-to thing as it has all the secret ingredients you need to cure all the ailments relating to cold and/or flu. By the next morning, all the discomforts are all behind you and you feel as fresh as ever all over again.

Difficulty level: Medium
Preparation time- 10 min
Cooking time- about 45 min

Ingredients

Dry tamarind- 1/4 cup, packed
Ginger- 2 inch square chunk, skin on
Garlic- 5 small or 2 big cloves, skin on
Whole black peppercorns- 1 tbsp
Cumin seeds- 1 1/2 tsp
Dry red chillies- 3
Curry leaves- 2 sprigs
Salt-to taste

For spluttering:

Organic virgin coconut oil- 1 tsp
Mustard seeds- 1/2 tsp
Dry red chillies- 2
Curry leaves- 1 sprig


Soak the tamarind in 5 cups of warm water for about 15 minutes.

In the meantime, use a mortar and pestle to crush most of the other ingredients in 2 batches. First crush the ginger and garlic with their skins on. Transfer to another bowl and crush the peppercorns, curry leaves, cumin and red chillies in the same mortar and pestle. Crush them and add to the earlier batch.

Squeeze the tamarind well and dispose of the waste. To this water, add the crushed items and a pinch of salt. Let it come to a boil and then reduce to a simmer. Let it simmer away for atleast 15 min allowing all the flavours to marry together and turn it into a magical concoction. The water should have reduced to three-fourths its original quantity. Keep aside.

In a small fry pan, add 1 tsp of organic virgin coconut oil and add the mustard seeds. Once it splutters, add the red chillies and curry leaves. Mix everything well and pour it right on top of the rasam prepared. Cover and set it sit for atleast 2 minutes. Make sure you drink just the top portion only. Serve warm with rice or drink it as it is to feel better. 

Immunity Booster Series- 2 Gooseberry Chutney

Indian gooseberry or Amla is another nutrient-packed food that can be eaten fresh, as nature delivers it to you.  It is a very seasonal fruit. Traditionally, we have the practice of preserving it in brine or in the form of pickles (with both salt and oil acting as preservatives).  

It is a superfood for the whole body from hair ( I really mean it, it is SO SO good for your hair) to toe. Whenever I can find it here, I buy it and preserve it in some water  with a generous amount of salt and a few spicy green chillies slit in half. It lasts forever and it can be had even as a snack, when you want something different. In the recipe, I have used the ones in brine, but you can always substitute for the fresh ones. 

Difficulty level: Easy
Preparation time: 10 min
Cooking time: 0 min


Ingredients

Gooseberry (or Amla) - 8 or 9, big ones pitted
Dry red chillies- 3 or 4, to your liking (I use a skewer to roast them on a flame for that smoky flavor)
Grated coconut- 1/8 cup
Curry leaves- 2 sprigs
Salt- to taste
Organic Virgin coconut oil- a few drops(optional)

In a mixer grinder, add the grated coconut, dry red chillies(roasted or not), salt and curry leaves. Grind until it's almost fully smooth. Add the pieces of amla and continue grinding until everything is uniformly smooth. Check salt at this stage and add more if needed. Drizzle a few drops of organic virgin coconut oil for added aroma and goodness. Enjoy right away or keep it fresh in the refrigerator for about 4-5 days.

Tender coconut Pudding( ഇളനീര്‍ പുഡഡിംഗ് )

This is a classic Kerala recipe from the 1970s to which I have added little.  Many of your moms (from Kerala) may already have  their favourite version of this coconut pudding recipe. 

This was one of the easy, go-to desserts of those times. The reason may be because all of us had coconut trees in abundance in every house. Even today people have all the means of getting tender coconuts very quickly, and so this could be called ones of the quickest and easiest to make, if you have a couple of hours (for the pudding to set).

I became a fan of this pudding when I went to India this year and my Mother-in-law made it for me. I made it myself again, and here's how:

Difficulty level: Easy

Preparation time: 10 min

Cooking time: 15 min

Setting time: 3-4 hrs

Ingredients:

Tender coconut water: 2 cups

Flesh of tender coconut: of 1 coconut, about 1 1/2 cups

Milk: 1 1/4 cups

Sweetened coconut milk: 200 gms

Agar-agar: 5 gms, dissolved in 1/2 cup water

Sugar: 3 tbsp

For Garnish: 

Shredded coconut: 3/4 cups

Sugar: 4 tbsp

In a thick-bottom saucepan, heat the tender coconut water, milk, sugar, sweetened condensed milk until luke-warm. In the meantime, in another bowl, double-boil the agar-agar until completely melted. Add the melted agar-agar to the milk mixture and mix well and keep stirring for 1 minute. 

Remove from fire and add the flesh of the tender coconut, mix well. Pour into a pudding dish and allow to set. 

To prepare the garnish, heat the shredded coconut and sugar until the sugar has caramelised and the coconut is brown and crispy. Allow to cool slightly. 

After the pudding is about 75% set (about 1 hr), sprinkle the garnish according to your liking. Allow to set completely.

Dig in!!!!!

Chinese Potato upperi/ koorka upperi (കൂര്‍ക്ക ഉപ്പേരി )

If you were to ask me what my favourite vegetable in this whole world is, I can say without a second thought that it is chinese potato (കൂര്‍ക്ക). 

But here in the US, we get only frozen ones and even then it's tough to get good ones. It is better to start with uncooked ones (this is because the cooked ones are usually cooked without salt or anything) and then cook it with salt and turmeric powder. 

Difficulty level: Easy

Preparation time: 15-20 min

Cooking time: 10 min

Makes: 2-3 servings

Ingredients:

Cooked chinese potato: 2 cups(cooked with salt and 1/4 tsp turmeric powder)

Turmeric powder: a pinch

Chilli powder: 2 tsp

Chopped shallots/ onions: 1/2 cup

Oil: 1 tbsp

Curry leaves: a few (optional)

Green chillies: 2 or 3.split in half(optional)

Salt: to taste

Heat 1/2 tbsp oil in a skillet and saute the onion until light brown. Add the turmeric powder and chilli powder and saute for 2 min. Add the curry leaves (and green chillies if you decide to add them) and saute for 1 min. Then add the chinese potato and mix everything well. Drizzle the rest of 1/2tbsp oil and allow to cook on a  low flame to get it nice and crisp. Serve hot with rice.

Traditional flattened rice(poha) sweet(അവല്‍ നനച്ചത്‌ )

This is a quick tea-time snack, and can be served cold or at room temperature. Keeping it aside for 15 min allows all the flavours to seep into the poha. But make sure you don't keep it for more than hour, or it can get really soggy. 

Difficulty level: Easy

Preparation time: 5 min+ 15 min

Cooking time: Nil

Makes: 2 cups

Ingredients:

Flattened rice (poha/ അവല്‍): 2 cups

Grated jaggery (ശര്‍ക്കര): 3/4 cup

Grated coconut: 1/4 cup

Black sesame seeds (എള്ള്‌): 1 tsp

Raisins/ rock candy (കല്‍ക്കണ്ടം): 2 tbsp each(optional)

Wash and  clean the poha. Add the rest of the ingredients to this and mix well. Keep aside for 15 min (preferably) before digging in.

Variations of this dish includes one option where you substitute sugar for Jaggery. Another variation involves melting the jaggery and then mixing the rest of the ingredients into it. You can also replace the shredded coconut with coconut pieces in this version. This version also keeps for a few days compared to the version listed above.

Roasted Kingfish (ഐക്കോറ പൊള്ളിച്ചത്)

Kingfish is a favourite of my husband and I was looking at ways to make it a bit healthier than deep frying. Pollicha fish usually takes Banana leafs but Aluminium foil will do a reasonable job. This is a very traditional Kerala dish, usually made with pearl spot fish(കരിമീന്‍).

Difficulty level: Medium

Preparation time: 10 min+ 3 hrs. for marination
Cooking  time: 20-30 min
Makes: 1-2 servings

Ingredients:

Kingfish : 1 big slice

Banana leaf/Aluminium foil

Coconut oil: a few drops

Curry leaves: a few

For the marinade:

Turmeric powder: 1/8 tsp

Chilli powder: 4 tsp

Lime juice: 1 tsp

Salt: to taste

For the onion paste:

Oil: 2 tbsp

Shallots/onions: 1/2 cup

Garlic paste: 1/2 tsp

Red chillies: 2-3

Salt: to taste

Lime juice

Mix all the ingredients for marination and apply uniformly onto the fish. Keep aside for 3 hrs.

Shallow fry the fish in 2 tbsp oil. Cover and cook 4-5 min on each side. Keep aside.

To the same oil, add the shallots and saute until transluscent. Add the garlic paste and red chillies and continue sauteeing until almost pale. Cool and grind to a fine paste, using enough lime juice to get it going.

Spread half of  the onion paste onto a banana leaf as a thin layer. Place the fried fish on top. Spread the remaining of the paste on the top. Drizzle the coconut oil and spread a few curry leaves on top. Close the banana leaf/ foil to form a packet/envelope. 

On a flat skillet, place the envelope and press down with a lid. Cover and cook for 3 min on each side.

The fish, as it looks inside the envelope, after cooking.

Maanga uppilittathu(മാങ്ങ ഉപ്പിലിട്ടത്‌ )/ Mango pickle

Most people go with store bought pickles, but it is amazing how much better fresh made pickles taste.

Difficulty level: Easy

Preparation time: 15 min

Cooking time: 5 min

Makes: 2 cups

Ingredients:

Raw mango: 1, cut into small pieces (about 2 cups)

Chilli powder: 2 1/2 tsp

Asafoetida powder: a pinch

Roasted fenugrek, powdered: a pinch

Oil: 1 tsp

Salt: to taste

In a skillet, heat the oil. When hot, switch off the flame and add the chilli powder and saute until the raw taste is gone (about 1-2 min). Add the asafoetida powder and fenugreek powder and saute for about 1 more minute. Add the mango pieces and salt. Mix well so as to coat all the spices on the mango pieces uniformly. Keep aside.

Allow to cool completely before storing in bottles. Keep refrigerated and serve at room temprature.

Puleenji(പുളീന്ജി)

Puleenji is an important part in a traditional Kerala feast.  

Difficulty level: Easy

Preparation time: 5 min

Cooking time: 1 hr.

Makes: 

Ingredients:

Tamarind concentrate: 3 tbsp (about the size of a large lemon)

Water: 2 1/2 cups

Ginger: 1" cube, finely chopped

Green chillies: 2, finely chopped

Salt: a pinch

Jaggery: 1 1/2 cups

For tempering:

Oil: 1 tsp

Mustard seeds: 1/2 tsp

Fenugreek: 1/4 tsp

Red chillies: 2

Curry leaves: a few

Dissolve the tamarind or tamarind concentrate in water and bring to a boil. Add the chopped ginger and green chillies and mix well. On a medium flame, allow to simmer for about 40-45 min, until it starts to thicken. Add the crushed or grated jaggery and mix well. Allow to simmer for another 10 min or until desired consistency. 

For tempering, heat the oil in a skillet and add the mustard seds. Allow to splutter and add the fenugreek. Allow to splutter and add the red chillies, along with curry leaves. Add to the puleenji and mix well.

 Allow to cool completely before transferring the puleenji to a bottle. Refrigerate until the day you wish to serve it. Serve at room temperature.

Onam Sadhya(ഓണസദ്യ)

The festival season can be a frustrating and tiring time. Trying to make a feast for a small family is no easy task. Here is a compilation of recipes that will make a great feast for a small family.

One of the things that you can do to ease the pressure on the day of the festival, is to pre-make things in the days before and finish the dish on the final day. I have noted below dishes that allow you to do that.

Rice: Well...... I am not going to say more about this.

Sambar: You can never miss with Sambar being the primary accompaniment to rice
http://priyahobbies.blogspot.com/2011/09/sambaar.html

Kaalan: This is one dish that you can prep the day before. You could boil the Yam and leave it overnight and add the yogurt on the next day
http://priyahobbies.blogspot.com/2011/09/kaalan.html

Injithairu: This alone accounts for 101 dishes. Enough said
http://priyahobbies.blogspot.com/2011/09/injithairu.html

Papadam: What is a Sadhya without papadam. If you are in a part of the world where it is difficult to get Kerala pappadam, here is a piece of advise. The north Indian variety of Lijjat pappadam actually deep frys well. I think they generally turn out much better than stale Kerala papadam.

Kondatum: What ever suits your fancy here. You could also do with some Banana chips of if nothing else deep fry some of the Yams after marinating them for 10 -15 mins with chilli powder and salt and a pinch of Turmeric

Uppulittathu(ഉപ്പിലിട്ടത്‌)/ Achar/Pickle: Many people use store bought pickles. But fresh made pickles made at home does make a feast better. You can also make this the previous day.
http://priyahobbies.blogspot.com/2011/09/maanga-uppilittathu-mango-pickle.html

Puleenji (പുളീന്ജി): Many people don't like puleeinji, but I make it with some extra jaggary to make it sweeter for my husband. You can also make this the previous day.
http://priyahobbies.blogspot.com/2011/09/puleenji.html

Yogurt or buttermilk: Your preference

Paal Payasam(പാല്‍പായസം): Very easy and basic to complete the feast

http://priyahobbies.blogspot.com/2011/09/paal-payasam.html


Other things that you can do to enhance the sadhya is to add an Upperi, maybe an Aviyal, Stew, Elisseri, Olan etc.,

Paal Payasam( പാല്‍ പായസം)

Paal Payasam is a common dessert for Feasts in Kerala. It is fairly easy to make and a fairly popular dish with the kids (and adults).

Difficulty Level: Easy
Preparation Time: 5 Mins
Cooking Time: about 1 hour

Makes: 8 - 10 servings

Ingredients
Milk: 3 cups
Raw rice: 1/4 cup
Sugar: 1 1/4 cup
Evaporated Milk: 350 ml (12 Fl oz)
Raisins and Cashews: 3 tbsp each
Ghee: 1 tsp

Add the milk to a thick bottom saucepan and add the rice. Allow to simmer for 40 - 45 minutes until the rice is completely cooked. Add the sugar and evaporated milk and simmer or another 10 minutes. Keep aside.

In another pan, heat the Ghee and saute the cashew and raisins separately and add to the payasam. Serve hot or cold.

Injithairu( ഇന്ജിതൈര്)

Injithairu is also a central part of any feast in Kerala. It is considered the equivalent of 101 other dishes combined. You can actually make a meal of rice and injithairu on its own and that will technically be considered a feast.  

Difficulty Level: Easy
Preparation Time: 5 Mins

Makes: 1/2 cup

Ingredients
Ginger: 1 inch cube, cut into tiny pieces
Green Chillies: 3, cut into round pieces
Curry leaves: 2 -3 leaves
Yogurt: 1/2 cup
Salt: to taste

Crush the ginger pieces, cut green chillies, curry leaves and enough salt using a mortar and pestel. Add the crushed mixture to the yogurt and mix well. Done!!!

Sambaar(സാമ്ഭാര്‍)

This is a South - Indian favourite and goes with a lot of dishes. Each of the 4 states in the south and in fact regions within the different states have their own take on Sambar. But there is no question on what the central dish is, in most feasts in South India 

Difficulty level: Medium

Preparation time: 5 min

Cooking time: 30- 40 min

Makes: 8-10servings

Ingredients:

Toor dal: 1/2 cup

Turmeric powder: 1/8 tsp

Fenugreek: 1 tsp

Shredded coconut: 3 tbsp

Sambaar masala: 4 tbsp

Asafoetida powder: 1/8 tsp

Coarsely  chopped shallots: 1 tsp

Tamarind paste/ dry tamarind:  3/4 tsp/ size of a small lime squeezed in 1/8cup water

Oil: 1 tsp

Curry  leaves: 1 sprigs

Cut vegetables: 1/4 cup

Salt:to taste

For tempering:

Oil: 1 tsp

Mustard seeds: 1 tsp

Red chillies: 2-3 nos.

Curry leaves: 2 sprigs

In a pressure cooker, cook the dal with turmeric powder and 1/4 tsp salt for1 whistle. Keep aside so as to allow all the pressure to release. 

In the meantime, in another skillet on medium flame, heat the oil and add the fenugreek. Once light brown, add the chopped shallots and leaves of 1 sprig of curry leaves. Take care not to burn the fenugreek. Keep a close eye as it is very easy to do so. After a minute, add the asafoetida powder, sambaar masala and saute for a couple of minutes (until the raw taste is gone). Continue sauteeing adding the shredded coconut, for a minute and keep aside. Allow to cool completely before grinding to a fine paste.

Add the ground masala, tamarind paste/ water and the cut vegetables to the cooked dal along with enough salt and water. Mix well and allow to cook for another whistle. Allow the pressure to release completely.

For tempering, heat the oil and add the mustard seeds. Once it splutters, add the rest. Add the whole thing to the top of the sambaar and close the lid. Allow to sit for a few minutes and serve hot.

Kaalan (കുറുക്കു കാളന്‍ )

This is a very traditional dish. Most feasts in Kerala (especially north Kerala) will have Kallan as an important part. I did not like this as a kid, but it is a favourite of mine now. And I am glad, it is a favourite of my elder son.

Some people consider Kallan is one of those dishes that gets better with "age". A few day old Kallan is considered tastier than fresh made Kallan. But I prefer the fresh variety.

Difficulty level: Medium
Preparation time: 5 min
Cooking time: 25 min
Makes: 6-8 servings


Ingredients:
Yam & raw plantain: cut to 1" cubes, 1/2 cup
Yoghurt: 1 1/2 cup + 4 tbsp
Turmeric powder: 1/2 tsp
Pepper powder: 1/2 tsp (1 tsp, if you like it spicy)
Shredded coconut: 1 cup
Green chillies: 3
Salt: to taste
Oil: 1 tsp
Mustard seeds: 3/4 tsp
Whole red chillies: 3-4
Curry leaves: leaves of 1 sprig

Cook the yam & plantain pieces in about half cup of water, with turmeric powder and 1/4 tsp pepper powder. Keep covered until completely cooked through (about 10- 15 min), and then allow excess water to evaporate. After this add the 1 1/2 cups yogurt in two batches. Allow all the water to evaporate, and the mixture to thicken between the batches. Switch off the flame and allow to sit on the stove.

In the meantime, grind the rest of the yoghurt, shredded coconut and green chillies to a fine thick (it should not be too watery) paste. Add this to the above thickened paste and mix well. You could turn on the stove to warm the entire dish through, but make sure it does not cook or boil after you add the ground coconut. Transfer to the serving dish.

To temper, heat the oil in skillet and add the mustard seeds. Allow it to splutter before adding the red chillies and curry leaves. Pour on top of the dish, close the lid for 2-3 min (so as to allow all the flavour of the tempering  to get into the dish). Mix well and serve warm.

Sharkkara payasam (നെയ്യ് പായസം/ ശര്‍ക്കര പായസം )

A traditional payasam, usually prepared in the temples. But trust me, it is as easy as any payasam can get. I used to call it black payasam , when I was a kid.

The light or dark colour of the payasam depends on the colour of the jaggery used. I get light colour jaggery here, and so the payasam looks pale, but that does not mean it is any less sweet. 

Also, you can add bananas, plantains, fried coconut pieces etc., along with the fried nuts in the final stage.

Difficulty level: Easy

Preparation time: 15 min

Cooking time: 15- 20 min

Makes: 7-8 servings

Ingredients:

Raw rice: 1 cup, soaked in water for 15 min

Jaggery: 3/4- 1 cup, depending on sweetness desired

Ghee: 1 tbsp+ 1 tsp

Raisins: 1 tbsp

Raw cashewnuts: 1 tbsp

Water

Powdered cardamom: 1/2 tsp (optional)

Rockcandy crystals/ sakar(കല്‍ക്കണ്ടം): 1 tbsp

Cook the soaked rice with enough water in a saucepan. After the rice is cooked, add the jaggery. Allow it to melt completely. Allow excess water, if any, to evaporate. Add 1 tbsp ghee and mix well. In another skillet, saute the cashews until golden brown and the raisins until roasted and plump. Add these to the payasam. Serve warm or cold.

Easy Shrimp fry (ചെമ്മീന്‍ വറുത്തത് )

Here is a very simple recipe for fried shrimp. In spite of its simplicity, it is still a very tasty dish as evidenced by how both my kids ate the shrimp.

Difficulty level: Easy
Preparation time: 5 min + 1 hr. for marination
Cooking time: 15 min
Makes: 2-3 servings

Ingredients:


Shrimp: 17, cleaned and de-veined
Ginger-garlic paste: 1 tsp
Fish masala: 1 tsp
Lime juice: 1/2 tsp
Salt: to taste
Oil: 1/2 tsp+ 2 tbsp for frying

Marinate the shrimp in ginger-garlic paste, fish masala, salt, lime juice and 1/2 tsp oil. Keep aside for 1 hr. Heat the 2 tbsp oil and shallow fry the shrimp until they curl up and/or turn pink on you. Goes well with rice or as an appetizer. 

Pepper Fritters( മുളക് ബജ്ജി )

I love spicy food. This was, actually, one of my favorites dishes when I was pregnant. The first time I ate this was at the Thrissur Pooram  Exhibition (a major event in my hometown similar to a state fair). This is one of the staple foods sold there and I used to go to the exhibition just to eat them. In India, they use a special pepper which we get in our part of the world. But here in the US, I use either the Hungarian peppers or Banana peppers to make this.

Difficulty level: Easy

Preparation time: 5 min

Cooking time: 20 min

Makes: 18 pieces

Ingredients:

Hungarian peppers: 3,big

Besan( chickpea flour): 1 1/4 cups

Turmeric powder: 1/8 tsp

Salt to taste

Oil: for deep-frying

Cut the peppers into three pieces width-wise and then each in half, lengthwise. So each pepper will give 6 pieces. De-seed them completely, or if you are brave enough leave some seeds behind. 

Make a thick batter of besan with turmeric powder and salt, adding enough water. Dip the pepper in the batter and deep-fry until golden brown. Serve hot with tomato ketchup or chilli sauce or chilli chammandhi.

Masala Curry

This is one of my brother's favorite dishes. It is traditionally made with either potatoes or bread-fruit (കടച്ചക്ക) and is a great complement to rice. My husband likes it with chapathis though.           

Difficulty level: Medium
Preparation time: 10min
Cooking time: 20 min
Makes: 2- 3 servings

Ingredients:


Potato: 1 small, cut into small pieces and half-cooked with some salt & turmeric powder
Shredded coconut: 2 tbsp
Oil: 1 tsp + 1 tsp
Whole red chillies: 4
Asafoetida: 1/8 tsp
Coriander powder: 5 tsp
Turmeric powder: a pinch
For tempering: Green chillies: 2, cut in half, lengthwise
Onion: 2 tbsp, finely chopped
Curry leaves: of 1 sprig

Heat 1 tsp oil and roast the coconut until light brown and keep aside. In the same  skillet, saute the red chillies and saute until they turn slightly pale. Add the asafoetida and coriander powder. Continue sauteeing until the raw taste has gone. Cool completely and grind this together with the roasted coconut to make a fine paste.

Transfer the ground paste to a skillet along with the half-cooked potatoes and about 3/4cup water. Cover and cook for 5 min. Allow excess water to evaporate, if needed. Remove from the fire and add the tempering (heat 1 tsp oil and saute the onion, green chillies and curry leaves, until the onion turns light brown) on top. This curry with slightly thick gravy can be served hot with rice or chapathi.

Chicken Puttu/ Steam-cake

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.