MAHAANI / SARSAPARILLA CHIRATTA / COCONUT SHELL PUTTU

MAHAANI / SARSAPARILLA CHIRATTA / COCONUT SHELL PUTTU

Ingredients

  • 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

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

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