Close Button

MAHAANI / SARSAPARILLA CHIRATTA / COCONUT SHELL PUTTU

MAHAANI / SARSAPARILLA CHIRATTA / COCONUT SHELL PUTTU

Cooking Time

Preparation Time : 15

Cook Time : 15

Total Time : 30

Ingredients

Serves 6

  • Puttu powder 1 cups

  • Mahani pickle / sarsaparilla pickle 2 tbsp

  • Grated coconut 1/2 cups

  • Salt 1/4 tsp

  • Water 1 cups

  • Cumin seeds 1 tsp

  • Sugar(optional) 1 tsp

Directions

  • 01

    Grind the mahani / sarsaparilla pickle to a smooth paste adding ¼ cup of water

  • 02

    Mix flour,ground sarsaparilla/mahani paste,  cumin seeds, sugar, salt, half of the coconut and sprinkle remaining 3/4th cup water in smaller quantities and mix well.

  • 03

    The right consistency of the flour is, when you press a handful of flour and drop , it will become Powder again.In the coconut shell add 1 to 2 tbsp of grated coconut & add mahani / sarsaparilla puttu mix & top with some more coconut leaving one inch space above .

  • 04

    Fix this filled shell over the pressure cooker with boiling water .

  • 05

    Provided  the steam should enter through to cook the puttu .

  • 06

    Steam for about 10 to 15 minutes .

  • 07

    Remove the shell from the heat & keep the shell upside down & tap it gently.

  • 08

    Mahani / sarsaparilla puttu will be in the shape of coconut shell .

  • 09

    Saffron, spicy, yummy mahani / sarsaparilla puttu is ready to serveServe hot with kadalai curry. 

  • 10

    NOTES: Once you mix the flour, let it rest for 20 minutes.puttu will be softer.

  • 11

    When you mix the flour, just whip the wet flour in a mixer or in a food processor to remove all  lumps

  • 12

    You can use any pickle as you wish

Review

0

Please Login to comment

Link copied