Tapioca chicken puttu (kappa erachi puttu)

Name: Tapioca chicken puttu (kappa erachi puttu)
Total time: 2700 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 750 grams Tapioca; 3 tbsps rice Roasted powder; 500 grams chicken Boneless; 3 cups onion Chopped big; 2 tsps Chopped ginger; 2 tsps Chopped garlic; 2 tsps chilly Chopped green; 1 tsp Chilly powder; 1 tsp Coriander powder; 1/2 tsp Pepper powder; 3/4 tsp Garam masala powder; 3 tbsps coconut Pieces of; 2 tbsps coriander leaves Chopped; 2 tbsps Oil; cup coconut Grated; to taste Salt

Premeela Nair @cook_7814966

Vanchiyoor, Thiruvananthapuram

Tapioca chicken puttu (kappa erachi puttu)

Premeela Nair @cook_7814966

Vanchiyoor, Thiruvananthapuram

Saved

Ingredients

45 mins

4-serving

750 gramsTapioca
3 tbspsrice Roasted powder
500 gramschicken Boneless
3 cupsonion Chopped big
2 tspsChopped ginger
2 tspsChopped garlic
2 tspschilly Chopped green
1 tspChilly powder
1 tspCoriander powder
1/2 tspPepper powder
3/4 tspGaram masala powder
3 tbspscoconut Pieces of
2 tbspscoriander leaves Chopped
2 tbspsOil
cupcoconut Grated
to tasteSalt

Saved

Steps

45 mins

1

Grate the tapioca and put in to water for 5 minutes, squeeze water from it and put in to a bowl. Add rice powder and salt to it and mix well.
2

Boil chicken with salt and turmeric powder, shred it and keep aside.
3

Heat oil in a pan, add chopped ginger, garlic, green chilly, onion and coconut pieces, saute till the onion becomes light brown.
4

Then add coriander powder,chilly powder, pepper powder, garam masala powder and saute till the raw smell removes.
5

Add this chicken pieces to the above made masala and mix well, add enough salt, stir well,keep it in fire some more time.finally add chopped coriander leaves, remove from fire.
6

Put some grated coconut in the puttu maker, then fill it with alternate layers of tapioca mixture and chicken masala, steam for 5 minutes and serve hot.