Irachiputtu In Kozhikodan Style

Irachiputtu In Kozhikodan Style is a traditionally prepared breakfast dish, very popular in Malabar region, where grated coconut is replaced with minced meat masala. In Kerala Cuisine, Puttu is the undisputed king of breakfast and the position has not changed ever since. Puttu with Kadala Curry is the favorite dish with Malayalees. In Malabar regions you will discover Irachiputtu In Kozhikodan Style quite familiar. There is not much of a difference, only thing coconut has been replaced with meat. The spicy meat masala blends well with puttu. You can pair the dish with some chicken or beef curries. The dominance of this exotic dish is unquestionable. I never had a liking towards ‘puttu’ and had an aversion towards all rice based dishes. But Irachiputtu In Kozhikodan Style has stolen my heart. It was at a friend’s place in Kozhikode that I tasted the dish. Ever since I am a great fan of this dish. I don’t mind savoring the dish at any time of the day.

The best thing about Irachiputtu In Kozhikodan Style is that this is an easy dish provided you have minced meat in handy. There are so many varieties of ‘Puttu’ these days – like Ragi Puttu, Gothambu Puttu, Kappa Puttu, Chemmeen Puttu, the list goes on. But Irachiputtu In Kozhikodan Style is unique and distinct with a special flavor and richness. This is a variety dish that serves well for ceremonial occasions too. Do give the dish a try and send me your valuable feedback so that I will be well motivated to post similar recipes in future. And one important thing, Irachiputtu In Kozhikodan Style doesn’t require a side dish at all since the beef masala in the puttu has some gravy in it. I love the Sulaimani tea they serve along with Irachiputtu. You can explore the recipe in detail here.

Irachiputtu In Kozhikodan Style

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Prep Time 40 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Kerala

Servings 3 people

Ingredients

  

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For preparing puttu:

• 250 g Rice flour roasted, Puttu powder
• 1/4 litre Water 250ml
• Salt As reqd

For meat filling:

• 125 g Meat beef/mutton/chicken, minced
• 1/2 tsp Chilly powder
• 1 tsp Coriander powder
• Turmeric powder A pinch
• 1/4 tsp Garam masala
• 1 no Onion chopped, medium
• 2 nos Green chillies chopped
• Ginger garlic paste – 1/2 tsp
• Coriander leaves chopped
• 1 sprig Curry leaves chopped
• Oil As reqd
• Salt As reqd

Instructions

 

• Sprinkle salt water in rice flour and mix lightly until it acquires the consistency of crushed bread. Keep this raw puttu mixture aside.
• Take the minced meat in a frying pan and add chilly powder, coriander powder, turmeric, salt and sufficient water.
• Boil the meat mixture and then lower the heat.
• Cover the pan with a lid and cook in low heat until the water has evaporated completely. Remove the pan from fire and keep aside.
• In another pan, pour oil and fry the chopped onion until golden in color.
• Add ginger-garlic paste and chopped green chillies. Fry for a few minutes until a frying smell comes.
• Add the cooked meat, garam masala, chopped coriander leaves and stir lightly until done.
• Meanwhile, boil water in a puttu maker.
• Arrange the puttu with alternate layers of 1/2 cup puttu powder and 1 tbsp of minced meat.
• Steam the erachiputtu for about 5 minutes. Kozhikodan erachiputtu is ready and serve hot.

Notes

You can visit this link Malabar Kannu Pathiri. You can also visit this link Malabar Style Dry Beef.

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