Kerala Puttu with Nadan Beef Curry

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.

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.

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.

Combine and Simmer

• Pour the cooked beef along with all its cooking liquid (stock) into the masala.
• Add the remaining 0.5 tsp of salt (or to taste). Mix well to coat the beef with the spices.
• Bring the curry to a boil, then reduce the heat, cover the pan, and let it simmer for 15-20 minutes. This allows the beef to absorb all the flavors.

Finish with Coconut Milk

• Stir in the thin coconut milk. Increase the heat slightly and let it simmer gently for 5-7 minutes, allowing the gravy to thicken.
• Reduce the heat to the lowest setting and add the thick coconut milk. Stir gently and heat through for just 1-2 minutes. Do not let it boil, as this can cause the milk to curdle.

Prepare the Tempering (Tadka)

• In a separate small pan, heat the remaining 1 tbsp of coconut oil over medium heat.
• Add the mustard seeds and let them splutter completely.
• Add the dried red chilies, sliced shallots, coconut slices (if using), and the remaining curry leaves.
• Fry, stirring frequently, until the shallots and coconut slices turn a crisp golden brown.

Rest and Serve

• Pour the hot tempering over the beef curry. Give it a gentle stir to combine.
• Turn off the heat, cover the pan, and let the curry rest for at least 20-30 minutes. This resting time is essential for the flavors to meld and deepen.
• Serve hot with Kerala parotta, appam, idiyappam, or steamed rice.