Beef Kizhi Porotta


1/2 kg beef, cubed
1/4 tsp + 1/2 tsp turmeric powder
1/4 tsp + 1/4 tsp pepper powder
1 onion, thinly sliced
3 tsp ginger, chopped
3 tsp garlic, chopped
2 sprig curry leaves
1 1/2 tsp chilli powder
1 1/2 tsp coriander powder
1 tsp garam masala
1/2 tsp fennel powder
1 small tomato, chopped
1/4 cup thick coconut milk
salt to taste
2-3 tbsp oil
2 porotta for each kizhi
banana leaves


  1. Clean the beef pieces and marinate it with 1/4 tsp turmeric powder, 1/4 tsp pepper powder and salt for at least 30 minutes.
  2. Then pressure cook it for 5-6 whistles until done.
  3. Heat oil in a thick bottomed pan over medium flame and add sliced onion and little salt and saute well until transparent.
  4. Add ginger, garlic and curry leaves and saute until the raw smell disappears and the onion turns light golden.
  5. Reduce the flame to low and add turmeric powder, chilli powder, fennel seed powder and coriander powder and mix well for a minute till the raw smell disappears.
  6. Add chopped tomato and saute until tomato gets mashed up and oil separates. Add 2 tbsp water if required.
  7. Add 3/4 tsp garam masala and mix well. Now add the cooked beef along with the gravy , mix well and bring it to a boil.
  8. Add coconut milk into this, mix well and cook covered for 8-10 minutes at medium-low flame, stirring in between, until the beef pieces are well coated with the masala and the gravy is thick.
  9. Add 1/4 tsp garam masala and a pinch of pepper powder and mix well. Switch off the flame.
  10. Wilt the banana leaf by placing on top of the fire for few seconds.
  11. Take one piece of wilted banana leaf and place 2 porotta and top with prepared beef curry.

13. Add some chopped onions and curry leaves. Wrap it carefully like a kizhi and tie tightly with a twine or banana leaf stem fiber.

14. Repeat the same with remaining beef curry and porottas..
15. Place this kizhi in the steamer and steam cook for 6-8 minutes…Serve hot..

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