Kerala Pothichoru refers to a traditional meal pack in Kerala, India. It’s a complete meal usually packed in banana leaves, comprising various dishes like rice, curries, side dishes, and pickles. The term “Pothichoru” roughly translates to “meal in a small package.”
This meal typically includes boiled rice accompanied by thoran (stir-fried vegetables with grated coconut), non-vegetarians will also keep fried fish, fish curry, or a vegetarian curry along with omelette, chammanthi or ground coconut & pickle. Pothichoru dishes might be different based on regional preferences or personal choices. Can also be made with chicken or meat dishes.
The use of banana leaves for packaging isn’t just for environmental friendliness; it also adds a unique flavor to the food. The leaves are eco-friendly, impart a subtle aroma, and are believed to enhance the taste of the food.
Pothichoru is popular not only for its convenience but also for preserving the authentic flavors and nutritional value of the dishes. It’s often seen as a symbol of Kerala’s culinary tradition and is widely enjoyed in homes, for picnics, and even in some restaurants for takeaways.
It’s truly a delight enjoying pothichoru.
Here is my pothichoru with Kerala matta rice, winter melon or ash gourd pulissery, beetroot mezhukkupuratti or stir fry, sea bream fried fish, chammanthi, Kerala style omelette & pickle, all wrapped in wilted banana leaf or vazhayila.
In Kerala, the popular rice is matta rice it’s a very healthy & nutritious rice enjoyed by all Keralities.
- Beetroot, chopped small- 2 beetroots
- Coconut oil- 1 tbsp
- Mustard seeds- 1 tsp
- Dried red chilies, halved- 2
- Curry leaves- 8 leaves
- Shallots, sliced- 3 large
- Green chilies, halved- 1 or 2
- Chili powder- 1 tsp
- Turmeric powder- ⅛ tsp
- Salt- 1½ tsp
- I've chopped 2 beetroots, you can also use grated beetroot.
- Place a saucepan over medium heat, add coconut oil.
- Add mustards seeds let them splutter.
- Add dried red chilies & curry leaves.
- Add shallots & green chilies, season with 1 tsp salt, saute till shallots turn translucent.
- Add the chopped or grated beetroot, combine well.
- Add ¾ cup warm water & cook covered till beetroot turns soft.
- Add chili powder, turmeric powder & ½ tsp more salt, combine well.
- Stir fry for a few minutes till all the liquid has dried off.
- This is a dry dish.
- Take the pan off the heat & keep it covered.
- Enjoy as a side dish with rice.
- Ash gourd or winter melon, diced- 1½ cups
- Turmeric powder- ⅛ tsp
- Green chili halved- 1
- Curry leaves- 8 leaves
- Salt- 1 tsp
- Water- ½ cup
- Coconut grated- 1 cup
- Turmeric powder- ¼ tsp
- Cumin seeds- 1 tsp
- Water- ½ cup
- Yogurt or Curd- 1 cup
- Peel the skin off the winter melon or ash gourd.
- Dice them up, I've taken 1½ cups of diced ash gourd.
- To a blender jar, add the ingredients mentioned 'to grind' to a smooth paste. Keep it aside.
- Place a saucepan over medium heat, add the ash gourd along with green chilies, turmeric powder, curry leaves, salt & water.
- Cook covered till the ash gourd has turned soft, don't overcook them.
- Add the ground coconut, combine well.
- Rinse the blender jar with ¼ cup water & add that to the pan & cook for a few minutes till the raw smell of coconut goes away.
- Add ½ tsp more salt & combine well.
- Take the pan off the heat & let cool down a bit.
- Take the yogurt in a bowl & beat well using a fork.
- Add the yogurt to the cooked ash gourd with coconut, combine well.
- Don't add yogurt to the hot mixture, the yogurt will curdle.
- Close the pan with the lid & keep covered for some time.
- This curry is enjoyed with rice.
- Sea bream fish- 1, cut into 4 slices
- Chili powder- 1½ tsp
- Turmeric powder- ⅛ tsp
- Ground black pepper- ½ tsp
- Salt- 1 tsp
- Coconut oil for frying
- Curry leaves- 1 sprig
- If using fresh sea bream, remove the scales off the skin & discard the gills & internal organs.
- Clean under running water.
- Cut into 4 slices- head piece, 2 body pieces & tail piece.
- Take the sliced fish in a bowl.
- Add the chili powder, turmeric powder, ground black pepper & salt, spread on the fish.
- Let marinate for 15 to 30 minutes.
- Place a frying pan over medium heat, add coconut oil & let turn hot.
- Place the marinated fish over the oil & add the curry leaves.
- Pan fry or deep fry till both sides have turned brown.
- Transfer to a plate lined with paper towel.
- Enjoy with rice.
- Egg- 1
- Shallots or small onions, chopped- 1 small shallot or 1 small/pearl onion
- Green chili, chopped- 1
- Ground black pepper- ¼ tsp
- Salt- ½ tsp
- Coconut oil- 1 tbsp
- This is how omelette is made in Kerala, mostly in thattukada or street food stalls.
- Use 1 small/pearl onion or 1 small shallot. Chop it really small.
- To a bowl, crack an egg, add the chopped shallot, chopped green chili, ground black pepper & salt.
- Using a fork, beat the egg well.
- Place a frying pan over medium heat, coconut oil has to be added, add 1 tbsp oil, let turn hot.
- Pour the egg mixture & let bubble up & cook.
- Gently flip it over & let the other side turn golden in color.
- Transfer to a plate.
- Enjoy with rice, appam, chapati, etc.
- Grated coconut- 1 cup
- Green chili, halved- 1
- Chili powder- ½ to 1 tsp
- Fresh Ginger- 1-inch slice
- Fresh Tamarind- 1-inch slice
- Water- 2 to 3 tbsp
- Traditionally for making chammanthi, all the ingredients are ground on a stone-grinder or ammi kallu.
- I don't have an ammi kallu so I grind in a blender.
- To a blender jar, add all the ingredients & grind to a coarse paste.
- Based on your spice level, you can add green chili & chili powder.
- Don't make into a smooth paste.
- Don't add too much water & make into a watery paste, grind with less water, 2 to 3 tbsp.
- Transfer the mixture to a bowl.
- This is enjoyed with rice or rice porridge.
Cucamelon Pickle
- Banana leaf 2 leaves/meal
- Kerala matta rice
- Beetroot mezhukkupuratti
- Winter melon pulissery
- Sea bream fish fry
- Omelette
- Chammanthi
- Pickle
- Kerala pothichoru, the meal is wrapped in a banana leaf or vazhayila.
- If you can get hold of fresh banana leaf, that would be ideal for making this.
- I've used frozen banana leaves, sold in most Asian or Indian stores.
- Wash the leaf under running water, pat dry with a paper towel or kitchen towel.
- Wilt the banana leaf by showing it over the flame burner or over glass top cooktop.
- If not wilted the banana leaf will tear apart.
- On the middle of the leaf, place the rice, make into a rectangle shape.
- On top of the rice, place the beetroot mezhukkupuratti, omelette, chammanthi, fish fry, pickle.
- Pour the thick pulissery over the rice.
- Gently wrap the banana leaf into a rectangle shape.
- Keep it wrapped for sometime, that's when the aroma of the banana leaf will infuse into the dishes.
- As you unwrap the banana leaf there will be nice aroma.
- Enjoy this pothichoru for lunch, tastes absolutely delish.
