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.
Prep15 min
Cook20 min
Servings4
Serving size: 2 pieces
335cal
5gprotein
60gcarbs
8g
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.
Tender beef chunks slow-roasted to a deep brown with fragrant spices and crunchy coconut slivers. This iconic Kerala dish is a flavor explosion, perfect as a hearty side or a standalone star with parotta or rice.
Fluffy puttu with a crispy, perfectly spiced Beef Ularthiyathu. A protein-packed, homestyle meal that's truly satisfying!
This kerala dish is perfect for lunch. With 1046.29 calories and 56.94g of protein per serving, it's a nutritious choice for your meal plan.
fat
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.
711cal
52gprotein
17gcarbs
48gfat
Ingredients
750 g Beef (Boneless stewing beef (like chuck), cut into 1-inch cubes)
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chilli Powder (Adjust to your spice preference)
2 tsp Coriander Powder
1.5 tsp Garam Masala (Divided use)
1.5 tsp Black Pepper Powder (Freshly ground, divided use)
2 tbsp Ginger Garlic Paste
1.5 tsp Salt (Or to taste)
1 tbsp Vinegar (White or apple cider vinegar)
4 tbsp Coconut Oil
1 tsp Mustard Seeds
3 pcs Dried Red Chillies (Broken in half)
20 pcs Curry Leaves (About 2 sprigs)
2 pcs Onion (Medium, thinly sliced)
0.5 cup Shallots (Thinly sliced (optional but highly recommended))
3 pcs Green Chillies (Slit lengthwise)
0.5 cup Coconut Pieces (Thinly sliced (thenga kothu))
Instructions
1
Marinate the Beef
In a large bowl, combine the beef cubes with turmeric powder, Kashmiri red chilli powder, coriander powder, 1 tsp garam masala, 1 tsp black pepper powder, ginger garlic paste, salt, and vinegar.
Mix thoroughly with your hands to ensure each piece of beef is evenly coated with the spices.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for best results, refrigerate for 2-4 hours or overnight.
2
Pressure Cook the Beef
Transfer the marinated beef to a pressure cooker. Do not add any extra water, as the beef will release its own juices during cooking.
Secure the lid and cook on high heat. After the first whistle, reduce the heat to medium-low and cook for 5-6 more whistles, which should take about 20-25 minutes.
Turn off the heat and allow the pressure to release naturally. Open the cooker and check if the beef is tender but still holds its shape. Reserve the cooked beef and any liquid in the cooker.
3
Sauté Aromatics and Coconut
Heat the coconut oil in a heavy-bottomed pan, preferably a cast-iron kadai, over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter completely.
Add the dried red chilies and curry leaves, and sauté for about 30 seconds until fragrant.
Add the sliced onion, shallots, green chilies, and coconut pieces. Sauté for 8-10 minutes, stirring occasionally, until the onions turn golden brown and the coconut pieces are lightly browned and crisp.
4
Slow Roast the Beef
Add the pressure-cooked beef along with all its juices to the pan with the sautéed onion mixture.
Stir well to combine everything. Increase the heat to medium-high and cook, stirring frequently, until most of the liquid has evaporated. This will take about 8-10 minutes.
Once the mixture is semi-dry, reduce the heat to low. Continue to roast the beef, stirring every 3-4 minutes to prevent it from sticking to the bottom of the pan.
This slow roasting process is key. Continue for 15-20 minutes until the beef turns a deep, dark brown color and the masala coats each piece beautifully.
Finally, sprinkle the remaining 0.5 tsp of garam masala and 0.5 tsp of black pepper powder. Stir well and cook for another 2 minutes.
Turn off the heat. Let it rest for a few minutes before serving hot with parotta, appam, or rice.
