Kerala Beef Cutlet


The Irresistible Allure of Kerala Beef Cutlet

Step into the vibrant culinary tapestry of Kerala, and you’ll find a dish that’s not just a delicacy but a cultural statement – Kerala Beef Cutlet. Picture this: a rainy evening in God’s Own Country, the aroma of spices wafting through the air, and a plate of perfectly fried beef cutlets ready to be savored. This gastronomic masterpiece has transcended its humble origins to become a symbol of the state’s rich culinary heritage.

The Heritage of Kerala Beef Cutlet

In the land of coconuts and backwaters, Kerala Beef Cutlet holds a special place on the dining table. Its roots are deeply embedded in the diverse cultural influences that have shaped Kerala’s culinary landscape over the centuries. From the Portuguese to the Arab traders, each has left its mark, creating a unique fusion that manifests in the exquisite flavors of this cutlet.

The Art of Crafting Kerala Beef Cutlet

Beyond being a mere dish, the making of a Kerala Beef Cutlet is an art form. The meticulous process involves a symphony of spices, each playing its part in creating a harmonious flavor profile. The infusion of local spices and herbs imparts a depth of taste that is both aromatic and unforgettable.

The Crunchy Exterior, Tender Interior

One of the defining features of Kerala Beef Cutlet is its irresistible texture. The outer layer, perfectly crispy and golden, gives way to a succulent, flavorful interior. It’s this textural dance that elevates the cutlet from a snack to a gastronomic experience.

Culinary Diversity of Kerala

Whether enjoyed as a snack during tea time or served as a star dish at festive gatherings, the Kerala Beef Cutlet bridges the gap between communities, bringing people together over a shared love for good food. Beef cutlets have become a staple in many households and are a popular choice in the local tea shops, known as “chayakadas.”

Health Benefits and Nutritional Value

Beyond its delectable taste, the Kerala Beef Cutlet packs a nutritional punch. Rich in protein, essential vitamins, and minerals, it not only satisfies the palate but also contributes to a well-balanced diet. The use of locally sourced ingredients adds an organic touch to this culinary delight.


In the heart of Kerala’s culinary legacy, the Beef Cutlet stands tall as a symbol of tradition, flavor, and unity. So, whether you’re a culinary enthusiast or a seasoned foodie, exploring the world of Kerala Beef Cutlet promises a journey filled with taste, history, and the magic of spices.


Meat Cutlet

Kerala Beef Cutlet

Prep Time 30 minutes
Total Time 30 minutes
Course Appetizer, Side Dish
Cuisine Kerala
Servings 3 people



  • Steam the potatoes and mash them.
  • Cook the chunks of meat with salt and turmeric. Mince them.
  • Heat 2 tbsp of oil in a frying pan.
  • Saute chopped onions, ginger and garlic, till the onions turn brown.
  • Add minced beef, garam masala and pepper. Continue to saute for a minute or two.
  • Cool the mixture for a while.
  • Mix the above mixture with the mashed potatoes.
  • Make small oval shaped cutlets of the above mixture.
  • Dip them in beaten egg. Roll in bread crumbs.
  • Deep fry in hot oil to a golden brown crispy texture..


You can visit this link Crispy Chicken Cutlet. You can also visit this link Broccoli Tikki.
Tried this recipe?Let us know how it was!

Response (6)
  1. l
    limajacob January 26, 2006

    add little soyasaucewhile cooking the meat .it will soften the flesh.

  2. s
    saina October 27, 2006

    The recipe was good but I would like to suggest some enhancements. While sauting the meat with garam masala, add lots of chopped coriander leaves. Just before dipping in beaten egg, roll each cutlet in bread crumbs or rava. This will make the cutlets crispy. Morever, not adding garlic in the recipe would give the cutlets a better taste.

  3. V
    Valsa January 16, 2007

    it is a good recipe. easy to make. after dipping it in whipped egg roll it over the bread crumbs and fy it. becomes very crispy. thanks for the recipe. tastes good.

  4. j
    jenn July 20, 2006

    hey,this is too good.very delicious

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