Kerala Beef Puttu Recipe – Authentic Meat & Coconut Steam Cake

Last Updated on 2 months by Neha Deshmukh

Kerala Beef Puttu Recipe – Authentic Meat & Coconut Steam Cake

Hey everyone! If you’ve ever travelled to Kerala, you have to have experienced the magic of puttu and kadala curry (or some delicious meat!). It’s a breakfast staple, but honestly, I could happily eat it for lunch or dinner too. Today, I’m sharing my family’s recipe for Kerala Beef Puttu – a truly comforting and flavourful dish. It takes a little effort, but trust me, the end result is SO worth it.

Why You’ll Love This Recipe

This isn’t just any puttu recipe. We’re layering it with a rich, spicy beef masala that takes it to a whole new level. The combination of the soft, steamed puttu, the fragrant coconut, and the flavourful meat is just… chef’s kiss. It’s a dish that feels both comforting and celebratory, perfect for a weekend brunch or a special occasion.

Ingredients

Here’s what you’ll need to make this Kerala Beef Puttu:

• 1.5 cups Puttu Podi (Rice Flour)
• 0.5-1 cup Grated Coconut
• Salt, to taste
• Water, as needed
• 300g Cooked beef / chicken (I prefer beef for this!)
• 1 small Onion (finely chopped)
• 1 small Tomato (chopped)
• 0.25-0.5 tsp Garam Masala
• 0.5 tsp Crushed Pepper
• 2 tsp Coriander leaves (chopped)
• Coconut oil, for sautéing

Ingredient Notes

Let’s talk ingredients! A few little tips I’ve picked up over the years:

Puttu Podi (Rice Flour – Regional Variations & Quality)

Puttu podi is the key! You can find it at most Indian grocery stores. There are different types – some are coarser, some finer. I prefer a slightly coarser grind for a better texture.

Coconut – Fresh vs. Dried

Freshly grated coconut is always best. It adds a beautiful sweetness and aroma. But if you can’t get your hands on fresh, unsweetened desiccated coconut works well too. Just add a tablespoon or two of warm water to it to soften it up.

Meat Choice – Beef, Chicken, or Mutton

Traditionally, this is made with beef. But chicken or mutton work beautifully too! Adjust the cooking time accordingly – mutton will need longer.

Garam Masala – Homemade vs. Store-Bought Blends

Store-bought garam masala is perfectly fine, but if you’re feeling ambitious, making your own adds a wonderful depth of flavour. There are tons of recipes online!

Coconut Oil – Importance in Kerala Cuisine

Don’t skimp on the coconut oil! It’s a cornerstone of Kerala cuisine and adds a distinct flavour that you just can’t replicate with other oils.

Step-By-Step Instructions

Okay, let’s get cooking!

1. First, let’s prep the puttu. Mix the salt with the puttu podi. Gradually add water, a little at a time, until it’s nicely moist – not too wet, just enough to hold its shape when you squeeze it. Stir in about half of the grated coconut. If it’s a little lumpy, a quick blend will smooth it out. Let this mixture sit for about 10 minutes – it helps the flour absorb the water.
2. Now for the beef masala. Heat a generous splash of coconut oil in a pan. Sauté the finely chopped onion until it turns a lovely golden brown. Add the chopped tomato and a pinch of salt, and cook until the tomatoes are soft and mushy.
3. Add the garam masala and crushed pepper. Give it a good mix, then add the cooked, shredded beef. Pour in about ½ cup of hot water and cook until the water has dried up and the masala is nicely coating the meat. Finish with a sprinkle of chopped coriander leaves.
4. Time to assemble! Layer the puttu mix, the beef masala, and the remaining grated coconut in your puttu maker. Don’t pack it too tightly – you want the steam to circulate. Steam for 5-7 minutes, or until the puttu is cooked through.
5. Serve warm and enjoy!

Expert Tips

• Don’t overwater the puttu mix! It should be moist, but not soggy.
• Taste the beef masala and adjust the seasoning as needed.
• If you’re using chicken, make sure it’s fully cooked before adding it to the masala.

Variations

• Vegan Adaptation (Using Plant-Based Meat): Swap the beef for a plant-based meat alternative. There are some great options available now!
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as your puttu podi is certified gluten-free.
• Spice Level Adjustment (Increasing Pepper): If you like things spicy, feel free to add more crushed pepper! A pinch of chilli powder also works well.
• Festival Adaptations (Eid/Christmas Special): My family often makes this for Eid and Christmas. It’s a lovely dish to share with loved ones.

Serving Suggestions

Puttu is traditionally served with kadala curry (chickpea curry), but it also pairs beautifully with vegetable stew, egg curry, or even a simple banana. A side of papadums adds a nice crunch.

Storage Instructions

Puttu is best enjoyed fresh. However, you can store leftovers in the fridge for up to 2 days. Reheat gently in the microwave or on the stovetop. The texture won’t be quite as good as fresh, but it’s still delicious!

FAQs

What is Puttu Podi and where can I find it?

Puttu podi is a special type of rice flour used to make puttu. You can find it at most Indian grocery stores, or online.

Can I use pre-cooked meat, or does it need to be freshly cooked?

Pre-cooked meat is perfectly fine! It actually saves a lot of time. Just make sure it’s already cooked through before adding it to the masala.

What if I don’t have a Puttu Maker? Are there alternatives?

If you don’t have a puttu maker, you can try steaming the puttu in a heatproof bowl lined with banana leaves or parchment paper. It won’t be quite the same, but it will still work!

How can I adjust the sweetness of the coconut filling?

If you prefer a sweeter coconut filling, you can add a tablespoon of sugar or jaggery to the grated coconut.

Can this be made ahead of time and reheated?

You can prepare the beef masala ahead of time and store it in the fridge. But the puttu itself is best made fresh.