elai puddu
Non-veg · Curries & Gravies, Dry sides
You’ll need: Pressure Cooker
Good for: Party
Cook along
5 steps, each one filmed
A short video for every step, so your hands never have to leave the pan.
Elai puddu, cooked as a Kerala red meat roast: pressure-cooked with masala, finished in coconut oil with onion and tomato. Medium-spicy, serves 4, video.
Ingredients
0 itemsCooking for someone with an allergy? Read every ingredient above. We have not finished checking allergens on this recipe.
Method
- 1
Add 500 g sliced red meat to a pressure cooker with half a packet (12-13g) of masala. It can be slow-cooked without water or with ½ Cup of water, around 15 mins on a medium flame (5-6 whistles) or until the meat is tender.
- 2
Heat 4 tbsp of coconut oil in a kadhai. Add 3 sliced onions (180g) and a spring of curry leaves.
- 3
Once the onions sweat and turn light brown, add 1 sliced tomato and cook well.
- 4
Add the cooked meat. Add the remaining masala (12-13g). Cook until the masala is dry and coats the meat.
- 5
Finish with a fresh sprig of curry leaves.
Before you start
- How long does elai puddu take?
- 35 minutes from start to finish. That is 10 minutes of preparation and 25 minutes of cooking.
- How many people does elai puddu serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is elai puddu vegetarian?
- No, it contains meat or fish.
- Is elai puddu spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- Do I need a pressure cooker for elai puddu?
- Yes, this one is cooked under pressure.
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