Department of Cultural Affairs, Government of Kerala

Kerala Culture

Meat Puttu/ Fish Puttu/ Vegetable Puttu

Chopped cooked meat Kheema/ cooked fish without bones/ Chopped carrots, beans, cabbage – 1 cup
Chopped onions – ½ cup
Chopped green chilies – 2 tsp
Chopped ginger and garlic – 2 tsp
Chili powder – ½ tsp
Turmeric powder – ¼ tsp
Salt - as required
Oil - as required
Garam masala powder – ½ tsp
Rice powder– 2 cups
Method of Preparation:
In a pan, add 2 tsp of oil. Add onion, green chilies, ginger-garlic paste and sauté well. Sprinkle required amount of water and cook for 5 minutes along with salt, cooked keema/cooked fish/ cooked vegetables and dry curry powders (chili, turmeric, garam masala). Masala should be cooked well. When the water boils in the puttu pot, fill the pipe with the masala coated meat/vegetables and puttu flour. Layer it just like the normal puttu and steam cook it. 


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