2tspChicken / meat masala I used store bought Chicken masala
Curry leaves
Salt
1/2tspMustard seeds
Coconut oil
2tspGhee
Instructions
Heat oil in a deep and wide pan. Crackle the mustard seeds. Add sliced small onion and curry leaves. Fry till the onion becomes golden brown. Add chicken masala and cook for a min. Add shredded chicken and scrambled eggs and coconut (if using). Mix well and fry for 2-3 mins.
Add crumbled puttu and mix well. Add ghee and stir for 2-3 mins, till everything is combined well.
I boiled the chicken with salt and pepper. You can also use the left over chicken from a Kerala style curry. In that case, adjust the qty of Chicken masala.I make puttu with lots of coconut, so I dont add extra coconut later on. I like a good amount of coconut in this dish, however you can adjust the qty to suit your preferences.Also I like a good qty of small onion, so I tend to add a bit extra.If you dont have ready made chicken masala, use 1 tsp coriander powder and half tsp each fennel powder and garam masala.You can use cooked beef also instead of chicken. Its a very versatile recipe and you can customise it to suit your taste preferences.