Onam: The Festival of Harvest and Tradition in Kerala

    Onam, Kerala's iconic harvest festival, celebrates the homecoming of the legendary King Mahabali. The 10-day long festivities begin with Atham, leading up to the grand day of Thiruvonam. Steeped in rich culture and tradition, Onam is not just a festival—it’s a magnificent celebration of Kerala’s vibrant heritage.

  

MENU FOR AADI PERUKKU - AADI 18 FESTIVAL LUNCH MENU

      Aadi Month - Aashad/Aashadam/Karkkidakam is an auspicious month in Tamil Calendar, generally special for Women folks and Farmers.  Aadi is a Tamil month that begins from mid of July and ends in the mid of August. Aadi Velli, Aadi Chevvai, Aadi Pooram, Aadi Perukku, Varalakshmi Nombu, Sashti Vritham all culminate together in this month converting it into a total festive mood throughout the month. Though every festival has its own importance, Aadi 18/Aadi Perukku commonly called as 18aam Perukku falls on the 18th day of the month and it is a celebration of the upcoming Monsoon Season.  Perukku which literally means Multiply or Proliferate.  There is also a belief that the water level of Cauvery River rises to the 18th Stone of the open baths on this day.
      Though we do not celebrate this festival, my reminiscence of this Month comes along with an age-old  Tamil Proverb - "Aadi Katril Ammiyum Parakkum"(The Wind of this Month is so strong that it carries off the stone Mortar).  This is the month when the harshness of the sun is reduced and the winds become favourable. Then comes the Aadi Perukku/Aadi 18 holiday on the first week of August. During school days, any holidays are cherished as a matter of fact and this one comes out of a blue moon, never remembered until the day.
      I always relate Aadi Perukku with "Ponniyin Selvan," a Tamil Classic Novel, a magnum opus written by "Kalki,"  The 1st Chapter is "Aadi Thirunaal," through which I have an unforgettable visualization of Aadi Thirunaal festival through the anecdotes of this Novel. The opening scene starts with the hero Vallavarayan Vandhiyathevan slowly riding on his horse after a long & tiring day, along the banks of Veera Narayana Eri/Veeranam Lake, enchanted by the greenery and lusciousness of the region.  He moves around describing, how the people in the area celebrate the festival watching the gushing waters, dressed up in new clothes, eating Chithirannam in Kamugu Mattai(a part of Areca/Betel Nut Tree), teasing and enjoying. The scenario is where River North Cauvery(Kollidam) emptying itself into the vast lake through Vadavaaru.

"Vadavaaru pongi Varuthu
Vanthu Parungal Palliyare
Vellaru Virainthu Varuthu
Vedikkai Parungal, Thozhiyare!
Cauveri Purandu Varuthu Kana
Varungal, Pangiyare!"

     People who live near waterfronts or rivers spend their day along the banks celebrating Aadi Perukku.  They worship the River and eat packed lunch - Chithirannam/Kootanchoru/Kathambha Sadam/Mixed Rice. It is traditionally mentioned as Cauvery Perukku, which has a special mention in Ilango Adigals, "Silapathikaram" too.  Aadi Perukku is quite synonymous to 'Karai purandodi varum Cauvery", where mythologically it is believed that the River Cauvery is gushing its way towards the Ocean to meet her daughter Mahalakshmi.

Aadi Pattam thedi pathu vethaikkanum kannamma!!!
       A Tamil Song lyrical which says we have to sow the seeds during the Aadi month. All across South India, it is considered as an auspicious time to Sow Seeds, especially Paddy during this Samba Pattam/Aadi Pattam. Water, rain and the favourable wind brings hope to the farmers ensuring good harvest and prosperity.

     Aadi Perukku is one of the important days in Aadi Masam celebrated on the 18^th day of the Aadi Month. It is also called as Pathiinettam(18) Perukku - Aadi Thirunaal. Starting from Naivedhyams & Menu for this special day have a specific style of preparation and usually comprises of Kootanchoru/Chithrannam/Kathamba Sadam/Mixed Rice.  Traditionally Aadi Perukku Lunch Menu comprises of 5 types of Rice Dishes colloquially called as Kalavai Sadham with Sakkarai Pongal and Vadai as Neivedyams.
    Special items like Maa Vilakku - a lamp is lighted with a dough made from Rice flour & Jaggery. Maa Vilakku is specially prepared for Goddess Ambal for Aadi Velli(Fridays of this month). Aadi Koozh, Aadi Paal, Aadi Kummayam, Kaaparisi etc., are prepared specifically for certain days of this month. Some even celebrate Aadi Perukku with a tradition called Thengai Sudum Pandigai, where a whole coconut is filled with a mixture of Jaggery  & Sesame Seeds and then roasted over a direct flame.
     Here, I have come up with a few dishes which can be served as Naivedhyam for Aadi Perukku/Aadi Pooram. And a wonderful combination of Variety Rice Dishes, Vadai, Payasam and Side dishes which can be easily prepared and catered as a Festival Lunch Menu.   

For individual recipes click on to the pictures.

MENU FOR AADI PERUKKU

AADI 18/AADI THIRUNAAL FESTIVAL LUNCH MENU

NAIVEDYAM

Naivedyam is a dish commonly prepared for Poojai and served as a Prasadham on a festival day.

SAKKARAI PONGAL

AKKARAVADISAL

RAVA KESARI

KOZHUKATTAI

VADAI

 While preparing Vadai for Naivedyam/Prasadham avoid adding Onion & Garlic.

UZHUNDHU VADAI

PARUPPU VADAI

For more VADAI RECIPES, Click here...

 

PAYASAM 

     Payasam is a must serve item in a South Indian Festival Lunch Menu.

AADI PAAL

PARUPPU PAYASAM

GOTHUMAI PAYASAM

SEMIYA PAYASAM

JAVVARISI PAYASAM

AVAL PAYASAM

For more PAYASAM RECIPES, Click here...

KALAVAI SADHAM /MIXED RICE

     Variety Rice Dishes is one of an easy kind to incorporate.  Just get the rice cooked al dente, temper it with the seasonings of your choice, there you go with a wonderful combination of Variety Rice Dishes with unique taste & flavour.  Traditionally a combination of 5 Variety Rice Dishes are served as a Lunch Menu on Aadi 18.  Commonly the Lunch Menu is comprised of Coconut Rice, Lemon Rice, Tamarind Rice, Kalkandu Sadham, Curd Rice.  Some even serve Ellu(Sesame) Sadham, Vetrilai(Betel Leaf) Sadham, Kootanchoru, Kadhamba Sadham etc., along with the above Variety Rice Dishes.

For detailed Recipe on HOW TO COOK RICE, Click here...

COCONUT RICE - THENGAI SADHAM

LEMON RICE - ELUMICHAI SADHAM

TAMARIND RICE - PULIYODHARAI/PULI SADHAM

CURD RICE - THAYIR SADHAM

KALKANDU PONGAL

VEN PONGAL

 For more VARIETY RICE DISHES, Click here...

APPALAM & VADAGAM

APPALAM

VADAGAM

SIDE DISHES

AVIAL

MANGAI PACHADI

LETS SPICE IT UP {S-W}

SAFFRON

SAFFRON

Medicinal uses:

• Menstrual disorders
• Antispasmodic
• Flatulence
• Sedative
• Fever
• Melancholia
• Enlargement of liver and spleen
• Heal arthritis, impotence and infertility

Culinary Uses :

• Used as a culinary seasoning
• Used to colour cottage cheese, chicken, meat and rice
• Used to colour mayonnaise, liquors and cordials
• Used in breads, cakes, confectioneries
• Speciality in Mughlai dishes. 
• Saffron is also used as a perfume in cosmetics

SAGE

Medicinal Uses :

• Used as a mild tonic
• Astringent
• Carminative
• Diaphoretic
• Anti-pyretic
• Sage oil is used in perfumes as a deodorant. 
• Has anti-oxidant properties. 
• Treat colds, fevers, liver trouble, and epilepsy. 

Culinary Uses :

• Used for flavouring meat and fish dishes and for poultry stuffing
• Fresh sage leaves are used in salads and sandwiches.
• Used in many vegetable dishes, especially with beans

SAVORY

Medicinal uses:

• Digestive tract tonic
• Antiseptic
• Diarrhea
• Sore throat
• Digestive aid
• Treats gastric problem
• Carminative

Culinary Uses :

• Used in flavouring soups and sauces, 
• Used in egg, salad dishes
• To flavour canned meat and poultry dressings. 
• Goes well with  stews, bean dishes, succotash and cabbage

SESAME SEEDS

 Medicinal uses :

• Used to make mild tonic
• Laxative
• Acne
• Tinnitus
• Dizziness
• Lowers Cholesterol

Culinary Uses :

• Toasted sesame seeds are sprinkled over toasts, biscuits, breads, cakes, salads, stir fries, etc.
• Used in the manufacture of margarine in Europe.
  
• Used in traditional south-Indian savoury and sweet delicacies.
  
• Dry, roasted sesame seeds and vegetable oil are ground into a thin light brown color paste known as tahini. Tahini is one of the main ingredients in famous middle-eastern dip, hummus.
• Gomashio, a Japan specialty uses ground sesame seeds.
• Oil extracted from the seeds is one of the most sought after cooking oil in Malaysia, Indonesia and in India. 
• Sesame oil is used in Chinese cuisine

STAR ANISE

STAR ANISE

Medicinal Uses :

• Diuretic
• Colic
• Flatulence
• Rheumatism
• Digestive Aid
• Anti-bacterial 
• Carminative
• Spasmodic.

Culinary Uses :

• Used in Chinese cuisine.
• Star anise is one of the ingredient in the five-spice powder. 
• used to flavour vegetables, meat, and to marinate meat. 
• It is used as a condiment for flavouring curries and for pickling. 
• Used in bakery products and confectioneries.
• The essential oil of star anise is used to flavour soft drinks and liquors. 

 TAMARIND

Medicinal Uses :

• Laxative
• Digestive aid
• Wounds
• Sore throat
• Ulcers
• Liver disease
• Treats bile disorders 

Culinary Uses :

• It is a component of savory dishes.
• Used as a pickling agent
• Makes certain poisonous yams in Ghana safe for human consumption.
• Used in lentil dishes, curries and chutneys.
• Used to flavour pulse dishes, rice dishes.
• It is an ingredient in sauces.
• It is used as side dishes for pork, poultry and fish. 
• Used in manufacturing jams, jellies and fruit drinks.
• It is a vital ingredient in Worcestershire sauce. 
• In India, the ground seed is used in cakes. 
• Refreshing drinks are made from tamarind syrup in the Middle East.

THYME

Medicinal Uses :

• Thyme oil is used in treatment of bronchitis. 
• Anti-spasmodic 
• Carminative
• It possesses anti-oxidant and anti-microbial properties. 
• Treat melancholy
• Reproductive system ailments
• Digestive aid
• Recommended as a cure for a hangover.

Culinary Uses :

• Leaves and thyme sprigs are used in salads as garnishes
• Thyme works well with veal, lamb, beef, poultry, fish, poultry stuffing,
• Used to season sausages, stews, soups and stocks.
• Use to flavour vegetables, cheese, eggs, and rice. 
• Its flavor blends well with those of lemon, garlic and basil.

TURMERIC

Medicinal Uses :

• Anti-inflammatory
• Antioxidant
• Lower cholesterol
• Cancer and HIV
• Arthritis
• Anti-septic
• Carminative
• Used to make mild tonics
• Purifies blood 
• Used in making Ointments
• Good for skin

Culinary Uses :

• Turmeric is an important ingredient in curry powder. 
•  It is used extensively in Indian dishes and in Southeast Asian cooking. 
• Turmeric is added to mustard blends, mayonnaise and relishes.
• It is used in lentil and meat dishes.
• Turmeric is used to flavour and to colour foodstuffs. 
• Turmeric oleo resin is used in brine pickles
• Used in non-alcoholic beverages, gelatin, butter and cheese
• Kills harmful food borne bacteria

VANILLA

  Medicinal Uses :

• Aphrodisiac
• Used to reduce fevers,
• Rarely used for any medicinal purposes other than as a pharmaceutical flavouring.
• Used as a subtle component of perfumes

Culinary Uses :

• Used mainly as a flavouring material
• Used in the preparation of ice creams, milk, beverages, 
• Used in candies, confectionaries and various bakery items. 
• It is used in flavoring most desserts, custard, cake, candy, and pudding. 
• Vanilla is also used to enhance the flavor of beverages and sauces.

WASABI

Medicinal Uses :

• Kills harmful food borne bacteria
• Reduces blood pressure
• Kills cancer cells
• Improves bone strength
• Improves liver function
• Detoxifies the body of free radicals
• Improves gut actions
• Naturally Anti-Viral, Anti-Microbial, Anti-Bacterial
• Stimulates the bodies natural immune system

Culinary Uses :

• Used in Japanese dishes such as Sushi, Sushimi and Soba.
• Used with raw fish, as it kills harmful food borne bacterias.
• Ground into a paste for seasoning. 
• It can be used to enhance dips, meats and other foods.

Kerala Pothi Choru - A Classic Banana Leaf Takeaway Lunch

Customizing Your Pothi Choru: The Versatility of a Kerala Packed Lunch

A Flexible Feast - Tailoring Your Pothi Choru: The beauty of Pothi Choru lies in its versatility. The number and type of dishes included can vary each time you prepare it. Whether you prefer a simple or elaborate meal, you can easily customize the variety and quantity of dishes to suit your taste and convenience. The essence of Pothi Choru is in choosing what you love to eat, making it a personalized and satisfying experience.

Authentic Kerala Flavours in Every Bite: I’ve taken care to include the most traditional and authentic Kerala dishes in this Pothi Choru, prepared in the best way possible to capture the essence of this beloved meal.

Key Elements of an Authentic Pothi Choru The speciality of this Kerala-style packed lunch lies in its essential components:

• Kerala Matta Rice: The heart of Pothi Choru is the Kerala Matta Rice, a rose-coloured, fibre-rich rice grown in Kerala. Known for its mild nutty flavour, this rice is a staple in traditional Kerala cuisine.
• Coconut Oil: All the dishes in this Pothi Choru are cooked in pure coconut oil, enhancing the authenticity and delivering the true taste of Kerala.
• Banana Leaf Aroma: The unique flavour and aroma of the burnt banana leaves infuse the meal, providing not only a distinctive taste but also offering hidden medicinal benefits.

The True Essence of Kerala Cuisine Every aspect of this preparation delivers a genuine experience of ‘Nadan Bakshanam’ (traditional food) from God’s Own Country, Kerala, served in the most authentic way.

Explore More traditonal Recipes from God’s Own Country – Kerala here...

Cuisine: Kerala

    This Pothi Choru menu features Kerala Rose Matta Rice, an indigenous rice variety native to Kerala, South India. Known for its high fibre content and low Glycaemic Index, Kerala Matta Rice stands out with its distinct nutty aroma, imparting a unique flavour to every dish. This rice is a staple in Kerala households and an essential component of a traditional Kerala Sadhya (banquet), making it a must-have in any authentic Pothi Choru.

Rice Options for Pothi Choru

While Kerala Matta Rice is the traditional choice, you can also use Parboiled Rice, Raw Rice, or Basmati Rice based on availability and preference. Flexibility is key when preparing Pothi Choru, so feel free to select the rice variety that best suits your needs.

Learn How to Cook Different Varieties of Rice.  For detailed instructions on How to cook various Types of Rice, click here...

 

Kerala Kadu Manga Achar - The Essential Pickle for Pothi Choru

      A traditional Kerala meal is incomplete without a tangy and spicy pickle, and Kadu Manga Achar is the perfect choice. This authentic Kerala-style raw mango pickle, known as Kadu Manga Achar, is made using fresh raw mangoes, garlic, chillies, ginger, and fragrant curry leaves. The bold flavours of this pickle add a delightful punch to the Pothi Choru, making each bite more enjoyable.

Pickle Variety for Pothi Choru:

     While Kadu Manga Achar is a traditional favourite, feel free to choose your preferred pickle to complement your Pothi Choru. Whether it’s Lemon Pickle, Lime Pickle, or another variety, the choice is yours.

      For more Delicious and Authentic Pickle Recipes, click here...

Condiment/Chutney: Chuttaracha Thenga Chammanthi

    

Chuttaracha Thenga Chammanthi is a rich and flavourful chutney, also known as Chammanthi, that’s a must-have in traditional Kerala meals. Made with roasted coconuts, shallots, dry red chillies, and curry leaves, this thick chutney is seasoned perfectly with tamarind and salt. The unique smoky flavour from the roasted coconut and the blend of spices make this Chammanthi an irresistible accompaniment to your Pothi Choru.

Choosing Your Condiment for Pothi Choru

        While Chuttaracha Thenga Chammanthi is a traditional favourite, you can also opt for other authentic Kerala condiments such as Pacha Manga Chammanthi (raw mango chutney), Chemmeen Podi (dried prawn powder), Inji Curry (ginger curry), or Mulagu Chalichathu (spicy chilli chutney). Each adds a unique flavour to your meal.

Explore More Condiment & Chutney Recipes, Discover more Traditional Condiment and Chutney recipes to enhance your Pothi Choru experience, Click here...

 

Cabbage Thoran– A Classic Kerala Stir-Fry

    Cabbage Thoran is a quintessential Kerala dish, a simple yet flavourful stir-fry that perfectly complements the Pothi Choru menu. Made with finely chopped cabbage, this dish is lightly seasoned with mustard seeds, curry leaves, and grated coconut, creating a harmonious blend of taste and texture. The mild seasoning allows the freshness of the cabbage to shine, making it a delightful side dish.

Customizing Your Thoran
    While Cabbage Thoran is a popular choice, you can personalize your Pothi Choru by choosing other traditional Kerala stir-fries like Thoran, Poriyal or Mezhukkupuratti. These variations offer a range of flavours, from the crunchiness of stir-fried beans to the richness of sautéed root vegetables, each adding its unique touch to your meal.

    Explore a variety of traditonal Kerala style Stir-fries - Thoran, Poriyal & Mezhukkupuratti Recipes to enrich your Pothi Choru, here...

Authentic Kerala Prawn Roast – Kallu Shappu Style

Experience the fiery flavours of Kerala's local toddy shops with this Prawn Roast recipe, prepared in the iconic Kallu Shappu style. This dish is a perfect blend of succulent prawns cooked in a rich mixture of caramelized onions, a medley of spices, and aromatic coconut oil. The slow roasting process enhances the deep, robust flavours, making it an irresistible addition to your Pothi Choru.

Customizing Your Prawn Dish
While this spicy prawn roast is a classic, you can explore other delicious variations such as Chemmeen Ularthiyathu or Chemmeen Varattiyathu or Nadan Chemmeen Roast to suit your taste. Each dish offers a unique blend of flavours that beautifully complements the traditional Kerala meal.

Discover More Prawn Recipes, Explore a wide range of Prawn and Shrimp Recipes to find the perfect match for your meal. Click here...

 

Authentic Kerala Fish Curry with Raw Mangoes

Discover the vibrant flavours of Kerala Fish Curry with this traditional recipe featuring fresh raw mangoes and creamy coconut milk. This dish combines tender fish pieces with a tangy mango kick, creating a rich and satisfying curry that perfectly complements the Pothi Choru menu.

Customizing Your Fish Curry

    While this recipe highlights fish curry with raw mangoes, you can also enjoy other Kerala-style fish curries such as Meen Thilappichathu, Meen Vattichathu, Meen Mulakittathu, Alleppey Meen Curry, Palakkadan Meen Puli or Chemmeen Manga Curry. Each variant offers unique flavours and textures, allowing you to tailor your meal to your preferences.

      For more delightful  collection of Fish and Prawn Curry Recipes from Kerala to find the perfect addition to your Pothi Choru, Click here...

     Enjoy a classic Kerala Style Fish Fry with this simple yet flavourful recipe. Marinated fish fillets are shallow-fried in aromatic coconut oil, resulting in a crispy exterior and tender, juicy interior. This dish is a perfect accompaniment to your Pothi Choru menu, adding a delightful crunch and rich taste. 

Customizing Your Fish Fry

    This traditional fish fry recipe can be tailored to suit your taste. Experiment with different marinades and spices to create variations that match your preferences. Whether you like it spicy or mild, this recipe is versatile and always delicious.

      Explore a wide collection of Fish Fry Recipes to find additional delicious options and cooking tips, here...

 

Simple & Delicious Kerala Style Omelette

    

       Enjoy a classic Kerala Style Omelette with this easy recipe featuring whisked eggs combined with onions, green chillies, and seasoned with salt and pepper. The omelette is shallow-fried in aromatic coconut oil, enhancing its flavour and giving it a crispy texture that's perfect for your Pothi Choru menu.

Customizing Your Omelette

       Feel free to add your favourite ingredients to this basic omelette recipe. Whether you prefer extra vegetables, or spices, this versatile dish can be adjusted to suit your taste preferences.

      Looking for more delicious egg recipes? Discover a wide collection of Egg Recipes to find additional ideas and cooking tips, here...

 

Step-by-Step Guide to Packing Authentic Kerala Pothi Choru

Pothi Choru - Kerala's Traditional Banana Leaf Lunch Pack

Preparing the Banana Leaves

• Begin by thoroughly washing the banana leaves to remove any dirt.
• Carefully slice off the centre rib from the underside of the leaf to make it more flexible.
• Gently burn the banana leaves over direct flame, ensuring they wilt slightly without burning. This makes the leaves easier to handle and prevents them from breaking during packaging.

Setting Up the Packaging Base

• Spread a newspaper or packing paper on a flat surface.
• Place the wilted banana leaf on top of the paper.

Assembling the Pothi Choru

• Serve a scoop of Kerala Matta Rice at the centre of the leaf.
• Pour a portion of Fish Curry, including a piece of fish and mango, over the rice—just enough to mix with the rice.
• Place a piece of Fish Fry at one corner of the rice.
• Add a few spoonfuls of Prawn Roast next to the fish fry.
• Follow with a spoonful of Chuttaracha Thenga Chammanthi, a smidgen of Kadu Manga Achar, and a few tablespoons of Cabbage Thoran.
• Place the Omelette alongside the other dishes.

Wrapping the Pothi Choru

• Carefully fold the banana leaf around the rice and dishes from all four sides, tucking it in tightly to create a neat packet.
• Wrap the newspaper or packing paper around the folded banana leaf.
• Secure the package tightly with kitchen twine or Vazha Naaru (thread from a banana tree).

The Pothi Choru Experience

    Once all the dishes are packed, allow the Pothi Choru to rest for a few hours. When you finally unwrap it, the combined aroma of the dishes and the burnt banana leaf will be a sensory delight. The rich flavours of the traditional 'Nadan Bakshanam' cooked in coconut oil infuse into the rice, creating a taste experience that’s truly unique. Whether you're packing this for travel, work, or just enjoying it at home, Pothi Choru is a culinary tradition worth savouring.

Indulge in Nostalgia

    Enjoy the Pothi Choru, and let the nostalgic aromas transport you to sweet food memories. Whether it's for a special occasion or just a simple meal at home, Pothi Choru offers a taste of Kerala's rich culinary heritage. Make this eco-friendly packaged lunch a part of your culinary repertoire and experience the flavours of God's Own Country in every bite!

Try This Nostalgic Pothi Choru Recipe Today!

     If this Pothi Choru recipe has taken you on a trip down memory lane, I’d love to hear all about it! Whether it's the joy of unwrapping the banana leaf or the burst of flavours that brought back childhood memories, your experience is precious. Share your thoughts and any personal twists you’ve added in the comments below—your stories make this journey worthwhile!

    Want to keep the tradition alive in your kitchen? Subscribe to ‘Essence of Life – Food’ and get a regular dose of nostalgic recipes delivered straight to your inbox. Let’s keep these flavours alive together!

    Lastly, don’t forget to rate this recipe and leave a review. Your feedback not only helps others but also inspires me to bring you more of these treasured recipes. Happy cooking!

SM