Authentic Keralan Kozhi Puttu with Coconut Chutney
Experience the vibrant flavors of Kerala with this comforting dish of layered steamed rice cylinders and spiced chicken curry. Soft, fluffy rice puttu pairs perfectly with tender, aromatic pieces of chicken simmered in traditional southern spices.
75min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
In a large bowl, mix the puttu podi with salt and gradually sprinkle water, rubbing gently until the flour resembles moist breadcrumbs without any lumps.
2
Layer a puttu maker by first adding a tablespoon of grated coconut, followed by the moistened rice flour, repeating the layers until full.
3
Steam the puttu over a vessel of boiling water for about 8 to 10 minutes until steam escapes freely from the top vents, then set aside.
4
Heat coconut oil in a heavy-bottomed pan, add curry leaves, sliced onions, and green chilies, sautéing until the onions turn golden brown.
5
Add ginger-garlic paste and sauté until the raw aroma disappears, then stir in the chopped tomatoes and cook until soft and mushy.
6
Add turmeric powder, coriander powder, red chili powder, and salt, mixing well and cooking the spices for a minute.
7
Toss in the chicken pieces, coat them thoroughly with the masala, and cook covered on medium heat until the chicken is tender and oil separates.
8
Sprinkle garam masala over the chicken curry, give it a final stir, and serve hot alongside the freshly steamed puttu.
Ingredients
2 cups puttu podi (coarse rice flour)
1 cup freshly grated coconut
1 tsp salt
Water as needed
500g chicken, cut into small pieces
2 large onions, finely sliced
2 tomatoes, chopped
1 tbsp ginger-garlic paste
2 green chilies, slit
1 tsp turmeric powder
2 tsp coriander powder
1.5 tsp red chili powder
1 tsp garam masala
3 tbsp coconut oil
A few sprigs of fresh curry leaves
Salt to taste
*This AI-generated recipe may contain inaccuracies.