Keema Puttu + Mutton Malabari

Ingredients for Keema Puttu:

 
1. Puttu powder – 1 kg
2. Water – 600 milli
    Salt – As required
3. Coconut oil – 2 small spoons
4. Green chillies and ginger finely chopped – 1 small spoon each
    Shallots finely chopped – 2 small spoons
5. Minced meat – 250 gm
6. Turmeric powder – 1/4 tsp
    Salt – As required
7. Coconut scrapped – 1 full
8. Pepper powder – ½ tsp
 

How to prepare Keema Puttu?

 
1. Prepare puttu powder adding sufficient salt and water.
2. Heat coconut oil in a non-stick pan and sauté ingredients no: 4.
3. Add the minced meat to the pan and sauté well.
4. Cook meat adding sufficient water and turmeric powder.
5. When it is done, add scrapped coconut and pepper powder and sauté again. This mixture is used as the filling for Keema Puttu.
4. Keep puttu maker (puttu kutti) in the steam for a while and put two teaspoon of meat filling into it.
5. Then add 5 big spoons of puttu powder and continue the process to form a few layers of puttu and meen peera.
6. Cook in steam to prepare Keema puttu and serve it hot aside Malabari Mutton.
 

Ingredients for Mutton Malabari:

 
1. Boneless mutton cut into pieces – ½ kg
2. Coconut oil – 5 big spoons
3. Onions sliced – ½ cup
    Ginger, green chillies and garlic cut into fine lengthy pieces – 1 small spoon each
    Curry leaves – 1 stalk
4. Coriander powder – 2 big spoons
    Chilli powder – 1 big spoon
    Turmeric powder – ¾ small spoon
5. Grinded tomato – ¼ cup
6. Salt – As required
   Water – As required
7. Coconut milk – from 2 coconuts
8. Garam masala – 1 small spoon

 

How to prepare Mutton Malabari?

 
1. Heat oil and sauté ingredients no: 3.
2. Mix ingredients no: 4 adding a little water.
3. When onions turn brown in colour, add this paste to onions and sauté again.
4. When a pleasant aroma arises, add tomato paste and sauté for three more minutes.
5. When oil comes out from the gravy, add mutton along with sufficient water and salt. Cook till it’s done.
6. Add coconut milk and garam masala powder and bring to boil.
7. Add a little coconut oil and put the flame off.
8. Serve Mutton Malabari with hot Keema Puttu.
 
Courtesy: Vanitha Magazine, May 1-14 2009
 
To read about the story of Kerala’s traditional dish Puttu, also known by the name Steam cake, click the link.
 
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Sandy

A freelance writer and blogger by profession since October 2011, interested in writing over a wide range of topics. Hope you enjoy my writings. I belong to one of the beautiful places of the world, Kerala, nicknamed as 'God's own country'.

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