Pothichoru (Traditional Kerala style Packed Meal)

 

          This is my first try at preparing a traditional Kerala style packed meal recipe in a Banana leaf called as Pothichoru. Pothi means packet and choru means cooked rice. It is a balanced diet of rice, one or two veg. curry, coconut chutney, fish fry and omelet. Kerala Matta rice is generally used in this recipe, however, I used a small grain rice called jeerakasala. This unique lunch is ideal while travelling or as a lunch box meal.

          All the dishes are first prepared and arranged on a banana leaf. It is then folded like a packet. However, before folding, the leaf is first wilted on an open flame to make it pliable and soft.

          It is than relished directly from the banana leaf for a nice comfort meal. Do give it a try and enjoyed this unique and non-messy packet meal.

1.  Cabbage Thoran - 

• 1/2 of a medium cabbage, sliced finely
• 1 onion, chopped
• 2 green chilies, slit
• salt to taste
• 2 tbsp. coconut oil 
• 1 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 dry red chili, broken 
• 1 sprig curry leaves
• 1/4 tsp. turmeric powder 
• 1/2 cup fresh grated coconut

          Heat oil in a pan and temper with mustard seeds, red chili and cumin seeds. After it stops spluttering, add the onion and curry leaves and sauté till translucent.

          Now add the chopped cabbage, salt, turmeric powder and green chilies. Cover and cook on medium flame till soft. Do not add any water.

          When the cabbage turns soft, add the coconut and switch off the flame. Stir well to combine and serve as a side dish with rice.

                     All the dishes are arranged before folding the banana leaf into a packet.

2.  Avial (Mixed Vegetable Curry) - 

• 1/2 cup each of mixed veggies (Raw banana, bottle gourd, green papaya, sweet potato, yam), chopped
• 1/2 cup fresh grated coconut
• 2-3 green chilies
• 1 tsp. cumin seeds
• 1/2 cup yoghurt
• salt to taste 
• 1/4 tsp. turmeric powder
• 1 tbsp. coconut oil
• 1 tsp. mustard seeds
• 1 sprig curry leaves

          In a pan cook, covered, all the veggies in 1 cup water and turmeric powder till they turns soft, but not mushy. 

          Meanwhile grind the coconut, cumin seeds and green chilies to a coarse paste. Keep aside.

          Once the veggie are cooked, add the yoghurt and the coconut paste. Mix well and simmer on a medium flame for 2-3 minutes. Adjust salt and switch off the flame. Transfer to a serving dish.

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the curry leaves and switch off the flame. 

          Pour this tempering over the prepared avial and serve with steamed rice (preferably Kerala Matta rice).

3.  Parippu (Lentil Curry) - 

• 1/2 cup split moong dal 
• salt to taste 
• 1/2 tsp. turmeric powder
• 4-5 tbsp. fresh grated coconut 
• 1/2 tsp. cumin seeds
• 2 green chilies
• 2 tbsp. ghee
• 1/2 tsp. mustard seeds
• 1-2 dry red chilies
• 1 sprig curry leaves
• 1 onion, chopped
• 1 tsp. coriander leaves, chopped

          Dry roast the lentil for 1-2 minutes. Soak in sufficient quantity of water for 30 minutes. Wash and drain well. 

          Add 1 cup water and pressure cook along with salt to taste and turmeric powder for 3-4 whistles.

          Blend the coconut, green chilies and cumin seeds by adding some water. Add it to the cooked dal along with 1 cup water.

          Let it come to a boil and simmer for a minute. Switch off the flame. 

          Heat oil in a pan and temper with red chilies, mustard seeds and curry leaves. After it stops spluttering, add the onion and sauté till light brown. 

          Switch off the flame and pour this tempering over the prepared dal. Garnish with coriander leaves and serve with rice. 

4.  Fish Fry - 

• 2 king fish steaks, cleaned 
• salt to taste
• 1 tbsp. red chili powder
• 1 tsp. coriander powder
• pinch of turmeric powder
• 1 tsp. ginger-garlic paste
• 1 tbsp. coconut oil to marinate
• 1 tsp. lime juice
• 2 tbsp. oil to fry

          Make a paste of all the ingredients with little water (except the fish and oil to fry). Rub this paste on the fish steaks and marinate for an hour. 

          Heat oil in a pan and fry the marinated fish on both sides till well browned. Add more oil if required. When done, keep it aside to be assembled with rice and rest of the dishes.

5.  Omelette - 

• 2 eggs, well beaten
• pinch of salt
• pinch of turmeric powder
• 1 tbsp. fresh grated coconut
• 1 small onion, finely chopped
• 1 small tomato, chopped
• 1-2 green chilies, finely chopped
• 1/2 tsp. grated ginger
• 1 sprig curry leaves, chopped
• 1-2 tbsp. oil

          In a bowl, mix all the ingredients (except oil).

          Heat oil in a pan / tawa and add the egg mix. Cook on both sides till it is well done. 

          Keep it aside to be arranged in the banana leaf along with rice and other prepared dishes. 

6.  Tenga Chamanthi (Coconut Chutney) - 

• 1 cup fresh grated coconut
• 7-8 dry red chilies 
• 4-5 sambar onions
• 1" ginger, roughly chopped
• 2 green chilies
• 1 sprig curry leaves
• 1/2 tsp. tamarind paste
• salt to taste

          Transfer all the ingredients to a mixer jar and grind it coarsely. Sprinkle some water if necessary and grind again into a coarse paste. Your spicy and tangy Tenga Chamanthi is ready.