Grind the mahani / sarsaparilla pickle to a smooth paste adding ¼ cup of water
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.
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 .
Fix this filled shell over the pressure cooker with boiling water .
Provided the steam should enter through to cook the puttu .
Steam for about 10 to 15 minutes .
Remove the shell from the heat & keep the shell upside down & tap it gently.
Mahani / sarsaparilla puttu will be in the shape of coconut shell .
Saffron, spicy, yummy mahani / sarsaparilla puttu is ready to serveServe hot with kadalai curry.
NOTES: Once you mix the flour, let it rest for 20 minutes.puttu will be softer.
When you mix the flour, just whip the wet flour in a mixer or in a food processor to remove all lumps
You can use any pickle as you wish
