Masala puttu or erachi puttu or meat masala puttu or kerala style masala puttu......is a traditional Malabar breakfast.
Pottu.... the most favorite breakfast at home while growing up....amma used to bring in some twist to the routine puttu and kadala curry or puttu and ripe plantain or puttu with ripe bananas.
My son loves puttu....and this is his favorite...he loves meen masala puttu too.
Erachi/meat puttu has a distinct flavor and the best part is that the masala can be made ahead and refrigerated. Amma used to keep aside a little bit of meat she has minced for making cutlets....and make this as a special for us kids....well I am sort of carrying that tradition.
All you need is some cooked minced meat or cooked chicken, shredded or mutton....like amma used to do I keep aside a bit of the minced meat when I make beef cutlets.
Note: Learn how to make easy puttu podi
Learn how to make puttu in coconut shell/Chiratta puttu.
Fresh curry leaves is a must, do not skip that.
Just incase you are looking for ready-made puttu flour, try Eastern Puttu Podi and want to own a puttu mould....do check out the links.
How I make:
About 200 gms of minced beef (cook with salt and mince in food processor)
About 200 gms of puttu podi (I usually use homemade; you can also get it in Asian stores).
Onion: 1 medium, chopped
Ginger: 1 inch piece, grated.
Garlic: 3 or 4 cloves, grated.
Tomato: 1, chopped.
Green chillies: 2 or 3 chopped.
Kashmiri chilly powder: 1 tsp.
Garam masala powder: 1 tsp.
Pepper powder: 1/2 tsp.
Turmeric powder: 1 tsp.
Freshly scraped coconut: About 1/2 to 1 cup.
Coconut oil: About a tablespoon.
Make puttu podi and keep aside.
or if using coconut shell, keep that ready.
Put the onion, ginger, garlic, green chilly in a food processor.....or you can chop them with a knife.
And blitz away.
Heat a pan with 1 tbsp of coconut oil and add the chopped mix....saute for 3 to 4 min or until it starts to turn color. For the rest of the cooking simmer the fire.
Add the Kashmiri chilly powder, turmeric, pepper, and garam masala, stir for a min or two or until the raw flavor vanishes.
Add the chopped tomatoes and curry leaves....allow the tomatoes to get all mixed in....for about 3 min.
Ya that's just right, we are not using much oil....so no need to saute till oil comes on top....
Put in the cooked minced beef or chicken or mutton.
Stir it and allow it to soak up all the masala....say for another 3 min or so.
Now add the freshly grated coconut and lots of curry leaves. (at this stage before adding the coconut you can cool the masala store it in a refrigerator for up to 3 days... before making just mix in the coconut)
Switch off the fire and mix them up....this is the masala which we use instead of the freshly grated coconut that we normally use to layer the puttu podi.
Fill the puttu kutti alternating with this masala and the puttu podi.
OR if using a chiratta/Coconut shell, put 2-3 tablespoon of the masala and top it with puttu podi, here I have used aluminum puttu maker which resembles a coconut shell.
Top it with puttu podi.
Put little water in a pressure cooker and when steam comes....put on top of the cooker stub.(image from another post)...
Check out my new recipe: Kappa Puttu, a quick and easy method with left over boiled kappa!
One year ago: Ribbon Pakavada
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