Tender chunks of beef and potatoes simmered in a fiery, tangy gravy with a unique Kerala twist of coconut milk and curry leaves. A bold and aromatic curry that's perfect with rice or appam.
Prep25 min
Cook50 min
Servings4
Serving size: 1 cup
623cal
38gprotein
33gcarbs
39g
Ingredients
500 g Beef (boneless, cut into 1-inch cubes)
2 medium Potato (peeled and cut into 1.5-inch cubes)
A quintessential Kerala breakfast, these steamed cylinders of rice flour and coconut are wonderfully soft and light. This traditional dish pairs beautifully with kadala curry, banana, or a sprinkle of sugar. The key to perfect puttu lies in achieving the right 'wet sand' moisture level in the flour, resulting in a fluffy, non-sticky texture.
Tangy, perfectly spiced Kerala Beef Vindaloo with fluffy Puttu. An energy-giving, soul-satisfying combo!
This kerala dish is perfect for lunch. With 958.5799999999999 calories and 42.92g of protein per serving, it's a nutritious choice for your meal plan.
fat
Curry Leaves
1.5 tsp Salt (or to taste)
240 ml Water (for pressure cooking)
6 pcs Kashmiri Red Chilli (dried, for color and mild heat)
3 pcs Dried Red Chilli (hot variety like Guntur or Byadgi)
1 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Black Peppercorns
4 pcs Cloves
1 inch Cinnamon Stick
0.5 tsp Turmeric Powder
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Vindaloo Masala Paste
In a dry skillet over low-medium heat, toast the Kashmiri red chilies, hot dried red chilies, coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon stick for 2-3 minutes until they become fragrant. Swirl the pan frequently to prevent burning.
Remove from heat and let the spices cool completely.
Transfer the cooled spices to a blender or spice grinder. Add the turmeric powder and white vinegar.
Blend into a smooth, thick paste. If needed, add 1-2 tablespoons of water to facilitate blending.
2
Marinate the Beef
In a large bowl, combine the beef cubes with half of the prepared Vindaloo paste and 0.5 tsp of salt.
Mix thoroughly to ensure each piece of beef is well-coated.
Cover and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for deeper flavor.
3
Build the Curry Base
Heat coconut oil in a pressure cooker or a heavy-bottomed pot over medium heat.
Add the sliced onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown. This step is crucial for the gravy's flavor.
Add the ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until the raw aroma disappears.
4
Sear the Beef and Cook the Masala
Add the chopped tomatoes and cook for 4-5 minutes until they break down and become mushy.
Increase the heat to medium-high, add the marinated beef to the cooker, and sear for 5-7 minutes, stirring, until browned on all sides.
Stir in the remaining Vindaloo paste and cook for 2-3 minutes, until the oil begins to separate from the masala.
5
Pressure Cook the Curry
Add the cubed potatoes, the remaining 1 tsp of salt, and 240 ml (1 cup) of water. Stir everything well to combine.
Secure the lid of the pressure cooker. Cook on high heat until the first whistle, then reduce the heat to medium and cook for 5-6 more whistles (approximately 20-25 minutes).
Turn off the heat and allow the pressure to release naturally. This ensures the beef becomes very tender.
6
Finish with Coconut Milk
Once the pressure has fully released, carefully open the cooker.
Turn the heat back on to a low simmer. Gently stir in the thick coconut milk and the sprig of curry leaves.
Simmer for 4-5 minutes, allowing the flavors to meld. Do not let the curry come to a rolling boil, as this can cause the coconut milk to curdle.
Taste and adjust the salt if necessary.
7
Garnish and Serve
Garnish with freshly chopped coriander leaves.
Let the curry rest for at least 15 minutes before serving. Serve hot with steamed rice, appam, or crusty bread to soak up the delicious gravy.
335cal
5gprotein
60gcarbs
8gfat
Ingredients
2 cup Puttu Podi (Use store-bought roasted rice flour specifically for puttu for best results.)
1 cup Grated Coconut (Freshly grated is best, but thawed frozen coconut works well too.)
0.75 cup Warm Water (Amount is approximate; add slowly until the right texture is achieved.)
0.5 tsp Salt (Adjust to taste.)
Instructions
1
Prepare the Puttu Mixture (10-15 minutes)
In a large mixing bowl, combine the puttu podi and salt. Mix thoroughly with your fingertips.
Begin sprinkling the warm water, a little at a time, over the flour. Use your fingertips to rub the water into the flour in a circular motion to ensure even moistening.
Continue this process until the flour achieves a texture resembling coarse, damp breadcrumbs or wet sand. This is the most critical step for soft puttu.
To check for the correct consistency, take a small amount of the mixture in your fist and press firmly. It should hold its shape. When you gently break it with a finger, it should crumble easily.
For a perfectly uniform, lump-free texture, you can pulse the mixture a few times in a mixie/blender or press it through a coarse sieve.
Cover the prepared mixture and let it rest for at least 10 minutes. This allows the rice flour to fully absorb the moisture.
2
Layer the Puttu Maker (5 minutes)
Take the cylindrical puttu maker (puttu kutti) and place the small perforated disc at the bottom.
Start with a base layer of 2-3 tablespoons of grated coconut.
Gently spoon the prepared rice flour mixture on top of the coconut until the cylinder is about half full. Do not press or pack the flour down; it must remain loose.
Add another thin layer of 1-2 tablespoons of grated coconut.
Fill the rest of the cylinder with the flour mixture, leaving about an inch of space at the top. Finish with a final layer of coconut.
3
Steam the Puttu (8-10 minutes per batch)
Fill the base pot (puttu kudam) with 2-3 cups of water and bring it to a vigorous boil.
Carefully place the filled cylinder onto the nozzle of the base pot and close the lid.
Steam on medium-high heat. The puttu is perfectly cooked when a steady stream of steam escapes from the holes on the top lid, which typically takes 8-10 minutes. You will also notice a fragrant aroma of cooked rice and coconut.
Turn off the heat. Using a kitchen towel for safety, carefully remove the hot cylinder from the pot.
4
Serve Hot (5 minutes)
Allow the cylinder to rest for a minute to prevent breakage.
Using the provided rod or the back of a long spoon, gently push the cooked puttu from the bottom out onto a serving plate.
Repeat the layering and steaming process with the remaining mixture.
Serve immediately while hot with kadala curry (black chickpea curry), ripe bananas, pappadam, or a sprinkle of sugar and ghee.
