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A traditional Kerala Pothi Choru, consisting of Kerala Matta rice, fish curry, fish fry, omelette, cabbage thoran, chuttaracha thenga chammanthi, and kadu manga achar, all packed on a banana leaf.

Pothi Choru - Traditional Kerala Banana Leaf Lunch Pack

"Pothi Choru: Unwrapping the Flavours of Kerala’s Traditional Banana Leaf Lunch"

Pothi Choru: Traditional Kerala Banana Leaf Packaged Lunch

Discover the rich tradition of Pothi Choru, a beloved Kerala dish wrapped in banana leaves. While I didn’t experience this custom firsthand during my childhood, it holds a special place in my heart through my husband’s nostalgic stories. He fondly recalls how his grandmother, Clemmie Thathi, would pack an array of authentic Kerala dishes in banana leaves for their journey home after a holiday. Though my own memories are limited to a time when my aunt, Rathna Chechi, and I shared dosa and thenga chammanthi wrapped in banana leaves, the experience left an indelible mark. The aroma of the dosa, chutney, and banana leaf remains vivid in my memory.

Traditional Kerala Banana Leaf Packaged Lunch

Packaged lunches, whether for travel, picnics, or school, evoke many personal memories. While hot, freshly served food is undeniably satisfying, there's something uniquely delightful about meals wrapped in banana leaves. Known as 'Pothi Choru,' which translates to 'Packed Rice,' this traditional Kerala meal involves wrapping a variety of authentic dishes in banana leaves. The leaves are gently wilted by burning them slightly, then wrapped in newspaper, a common packing material of yesteryears. This method, once a practical tradition, has become a cherished nostalgic experience for many, capturing the essence of Kerala’s culinary heritage.

Pothi Choru - a Nostalgic Symbol

Pothi Choru, translating to 'Packed Rice,' is a quintessential Kerala culinary tradition where a variety of authentic dishes are wrapped in banana leaves. This time-honoured method involves slightly wilting banana leaves by gently burning them, making them pliable for packing. The wrapped dishes are then enclosed in newspaper, a practical and readily available packing material from the past. This traditional approach, often used by grandmothers in Kerala, has become a nostalgic symbol of the rich food culture in the region.

The charm of Pothi Choru lies not just in its taste, but also in its presentation. The use of banana leaves enhances the flavour of the food, imparting a unique aroma and texture. This method of packing, though a simple tradition, evokes a deep sense of nostalgia for many, connecting them to their cultural roots and cherished family memories.

The Process of Making Pothi Choru

Wrapping Authentic Kerala Dishes The process begins with carefully preparing a selection of Kerala's beloved dishes. These are then wrapped in banana leaves, which are slightly burnt to soften them and make them ideal for packaging.
Preparing Banana Leaves for Packing Banana leaves are gently wilted by burning them slightly until they become pliable. This preparation is essential for ensuring that the leaves can securely wrap the dishes and maintain their freshness.
The Use of Newspaper in Packaging Traditionally, the wrapped banana leaves are enclosed in newspaper, a common packing material of the past. This method not only keeps the food secure but also adds a touch of nostalgia to the experience.

Nostalgia and Cultural Significance

The Charm of Banana Leaf Packaging The use of banana leaves in packing Pothi Choru enhances the food’s aroma and texture, giving it a unique flavour that is deeply cherished in Kerala’s culinary culture.
The Tradition’s Evolution and Impact While the practice of wrapping meals in banana leaves might seem simple, it evokes a profound sense of nostalgia. For many, it connects them to cultural roots and cherished family memories, making it more than just a packing method.
Personal and Cultural Connections The tradition of Pothi Choru is a significant part of Kerala's food heritage. It represents a cultural connection and personal nostalgia, celebrated through the unique presentation and preparation of traditional dishes.

Pothi Choru, a Kerala-style lunch packed in a banana leaf, featuring Matta rice, spicy fish curry, fried fish, omelette, and traditional accompaniments like kadu manga achar and chammanthi.

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

Menu: Lunch
Difficulty: Medium
Author: SM

Preparation Time: 45 Minutes – 1 Hour
Cooking Time: 2 Hours – 2.5 Hours

Pothi Choru Menu:

Kerala Rose Matta Rice – The Heart of Pothi Choru

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...

Delicious Kerala Style Fish Fry

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

A close-up of Kerala's Pothi Choru, showing rice, fish curry, fried fish, omelette, and side dishes neatly packed in a banana leaf and wrapped in newspaper.

Pothi Choru - Kerala's Traditional Banana Leaf Lunch Pack

Once the dishes are ready, let's see how to Perfectly Pack Pothi Choru: A Traditional Kerala Lunch Recipe

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

CHUTNEYS & CONDIMENTS, FROM GODS OWN COUNTRY

UNAKKA CHEMMEEN CHAMMANTHI - DRIED SHRIMPS CHUTNEY

      Malayalees have a special liking when it comes to recipes like Chammanthi. Uruttu Chammanthi, ground in a Mortar & a Pestle adding very little water/no water and then rolling it out into a ball is always a common scenario seen in most of the Kerala Households. We can find quite a number of variations when it comes to Chammanthi - Chuttaracha Thenga Chammanthi, Ulli Chammanthi, Manga Chammanthi, Unakka Chemmeen Chammanthi,Mulagu Chammanthi, Mulagu Chalichathu and list goes on... with variations which come along with your whims & fancies. And recently I even came across with Chakka Kuru Chammanthi(A condiment prepared with Jack fruit Seeds), yet to try.
      This Unakka Chemmeen Chammanthi is a wet version of a similar recipe Unakka Chemmeen Chammanthi Podi, which is a kind of Condiment or Spice Powder prepared and stored for a longer period. Dry Roasting the ingredients until fragrant, dry & then grinding it into a fine powder is the method used in this recipe. Whereas Unakka Chemmeen Chammanthi, though done similarly, we do not need to dry roast all the ingredients meticulously to remove the moisture or choose copra or dry coconut for the purpose. Some recipes even use grated coconut as such into the Chammanthi even without roasting it. A twist in the basic Coconut Chutney/Chammanthi with an addition of small sized Dried- Shrimps in it, which adds a unique flavour and taste to this recipe. The type of Dried Shrimps used in this recipe is usually the tiny flaky type Shrimps. If you are a lover of Dried Fish varieties, then this Unakka Chemmeen Chammanthi is sure to appease your taste buds.
      Though traditionally these Uruttu Chammanthis were ground in a mortar and a pestle which helps to bring out the natural oils from the ingredients, you are always free to use a coffee grinder or a small mixer-grinder jar to grind this Chammanthi. Simply serve this Unakka Chemmeen Chammanthi along with Rice or Kanji- Rice Porridge or Pazhang Kanji/Pazhaya Sadham. Can also mix it along with Rice, preferably with steaming hot Kerala Matta Rice/Nadan Kuthari Choru for an authentic Nadan Touch. Or simply serve it as a condiment along with other Curries.

For more recipes from GODS OWN COUNTRY - KERALA, click here...

Cuisine - Kerala(South Indian)
Recipe - Condiment
Spice Level - Medium
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 30-40 Minutes
Cooking & Grinding - 8-10 Minutes

For more SPICE POWDERS, Click here...

HOW TO MAKE UNAKKA CHEMMEEN CHAMMANTHI - DRIED SHRIMPS CHUTNEY

UNAKKA CHEMMEEN CHAMMANTHI - DRIED SHRIMPS CHUTNEY

INGREDIENTS :

Dried Shrimps/Unakka Chemmeen - 1/2 Cup
Grated Coconut - 1/2 Cup
Dried Red Chillies - 5-6 Nos.
Shallots - 5-6 Nos.
Curry Leaves - a Sprig
Tamarind Paste - 1 Tspn
Coconut Oil - 1 Tbpsn.
Salt - To Taste

METHOD:

Remove any impurities from the Dried Shrimps.
Wash the dried Shrimps under running water, rinse it for about 2-3 Times.
Drain out all the excess water and line it up on a paper towel for at least half an hour.
Let it dry thoroughly.
Heat Coconut Oil in a pan and reduce the flame to low.
Roast Dry Red Chillies in it until it fluffs-up.
Immediately add Shallots, Curry Leaves and saute until Shallots turn translucent.
Add the dried Shrimps and fry this on a low flame until it turns crisp and into golden brown in colour.
Add grated Coconut along with Tamarind Paste and fry it on a low flame until it turns into golden brown in colour.
Add a dash of Salt and give a quick Stir.
Allow the mixture to cool and then grind it into a fine paste adding very little water.
This Unakka Chemmeen Chammanthi is a thick Chutney.
Serve this Unakka Chemmeen Chammanthi Kanji- Rice Porridge or Pazhang Kanji/Pazhaya Sadham.
Can also mix it along with Rice,preferably with steaming hot Kerala Matta Rice/Nadan Kuthari Choru or use it as a condiment along with other Curries.

NOTES:

Dried Shrimps will have fine sand in it, so clean it well.
I have used Coconut Oil to roast all the ingredients, can use any other Oil.
Can even Dry Roast all the ingredients without Oil on a direct flame for this Chammanthi.
Adjust the number of Dry Red Chillies to suit your spice level.
I have used Tamarind Paste in the recipe.
Fry all the ingredients on a low flame, until aromatic.
Grind the Unakka Chemmeen Chammanthi adding very little water or no water into a fine paste.
Add water while grinding, only if necessary.
I usually grind it in a mixer grinder and roll it out into a ball as for Uruttu Chammanthi.
This is a thick Chammanthi, adjust the consistency to suit your preference.
Stays good for 2-3 days when stored in a refrigerator.

KERALA STYLE FISH CURRY MEALS

Yet another set of recipes for a simple SUNDAY LUNCH MENU. As special as it is - a Weekend, a day of rest... turns out to be a day of work for women folk. A good rest & a relaxed mode asks for good food, & the women folk has to get busy planning the meal, cooking & cleaning. Kudos to all Working Women out there... I am always at awe with their effortless multitasking between work & home.

Though most of the Sundays goes by with a default Lunch with Meat, Fish or Seafood also takes over the show on some Sundays. And when the craving for a typical Kerala Style Fish Curry Meals hits to the core, I plan ahead, buy fish & prawns, clean them and store it in the freezer. Then it goes along with the typical Menu I cook while I make a Fish Curry Meals, which always comprises Fish Curry, Fish Fry, Prawns, a Vegetable Thoran, Chammanthi or Chammanthi Podi and will finish off the Lunch with Curd. When it comes to Fish Curry Meals I always make Kerala Matta Rice & Steamed Tapiocas to go along with it.

A complete meal without Fish, Rice and/or Tapioca is quite rare in Kerala. One main reason behind this is the long coastline of the State, and availability of fresh catch. Kerala Cuisine has a tradition of its own, with an extreme combination of a cultural mix of locals and tradesmen from Portugal. Dishes made out of Fish are relished by Keralites, that it has become a speciality in the dynamic culture of ’God’s Own Country'. On the long run, it took some twists and turns to suit the palate of Kerala culture enhancing and enriching the tastes and flavours of the fish curry.

Fish Curry Meals would be devoured heads down by a Keralite. My husband says that he has seen working women(in Cochin) buy a few fish on their way back home. He would say, maybe they would make a simple Curry or a fry for dinner. The fact is he loves this idea, buying a fresh catch and cooking it up immediately.

I had never been a fan of Fish Curry Menu when I was a kid. Least to mention, I used to hate eating Tapiocas & Matta Rice. I never felt a Fish Curry meals special until I was living in India. One good reason behind that was we never got fresh catch in our area. Whatever kind of fish we got in Coimbatore, all came from coastal areas of Kerala & Tamil Nadu. But when we started living in Malaysia & as the place is so close to the coastal line, there was no lack of fresh catch. There we invented the taste & flavour of fresh seafood. I & my husband recreated our love for seafood since then. And whenever I travel to Cochin, I never miss a chance of eating a Fish Curry meals. During few of our visits, we have travelled around to have an elaborate Seafood spread at Kallu Shappu(Toddy Shop)served along with the local hooch.

So whenever a craving for Kerala Style Fish Curry Meals hits, I prepare a combination of dishes like how they serve in a restaurant or go ahead making Kerala Style Pothi Choru(packaged Lunch) which is our another favourite. So here goes a combination of dishes which can be easily prepared if you are planning for a Kerala Style Fish Curry Meals.

For more recipes from GODS OWN COUNTRY - KERALA click here...

Cuisine - Kerala
Menu - Lunch Menu
Difficulty - Medium
Author - SM

Preparation Time - 45 Minutes - 1 Hour.
Cooking Time - 2 Hours -21/2 Hours

For more SUNDAY SPECIAL LUNCH MENU RECIPES, Click here...

This Kerala Style Fish Curry Meals consists of:

KERALA MATTA RICE

KAPPA PUZHUNGIYATHU

FISH CURRY WITH RAW MANGOES

NADAN FISH FRY

CHEMMEEN ULARTHIYATHU

CHEERA THORAN

UNAKKA CHEMMEEN PODI

A SUNDAY SPECIAL LUNCH MENU #2 - KERALA STYLE FISH CURRY MEALS

KERALA STYLE FISH CURRY MEALS

Though cleaning the fish & prawns can consume a bit of time while planning for this menu. If you can get it cleaned by the vendor at the fish market, then the job gets easier & can fix this menu within an hour or two. Make a Thoran/Stir fry with your preferred vegetable & simply add Moru Curry or Yogurt/Curd to menu and complete it with a smidgen of Pickle & a Pappadam. There you go with a complete Kerala Style Fish Curry Meals. And dont't forget to serve it along with piping hot Kerala Matta Rice.

RICE – KERALA ROSE MATTA RICE

KERALA MATTA RICE

A Kerala Style Lunch Menu is incomplete without this variety of Rice. Kerala Matta Rice is ubiquitous to Kerala Cuisine, and it is an indigenous rice variety grown in the region. Also called as Palakkadan Matta or Kerala Red Rice or Red Par-boiled Rice. It is colloquially called as Kuthari or Chembavu Ari. It is a rich unpolished rice with a low glycaemic score.

Most of the households & restaurants in Kerala serve Kerala Matta Rice for lunch. It is popular in Kerala Cuisine due to its rich & unique taste. And in fact, this rice is the staple food of Keralites. It is an unavoidable accompaniment for Sadhyas(Banquet). The robust earthy flavour of this Kerala Matta Rice makes it suitable with Spicy Fish Curries & subtle Moru Curry.

For a detailed recipe on HOW TO COOK KERALA MATTA RICE, Click here...

*Can serve Parboiled Rice/Raw Rice/Basmati Rice. Get easy with the available variety of rice for Kerala Style Fish Curry Meals.

For HOW TO COOK DIFFERENT VARIETIES OF RICE, click here ...

Kappa Puzhungiyathu/Steamed Tapiocas

KAPPA PUZHUNGIYATHU/STEAMED TAPIOCAS

A Fish Curry meals with Tapioca is a divine combination. Kappayum Meen Curriyum is a combo made in heaven. Tapiocas/Kappa/Maravalli boiled along with a bit of Turmeric & Salt goes hand in hand with spicy Fish Curry.

You can even skip eating Rice if you love this combo.

For a detailed recipe on HOW TO COOK TAPIOCA, Click here....

Fish Curry with Raw Mangoes

FISH CURRY WITH RAW MANGOES

I have cooked Fish Curry with Raw Mangoes. Meen Curry with Pacha Manga is one of the best ways to cook Fish Curries in Kerala Style among the other variations like adding Tamarind or Kokum for a note of tanginess in the curry. This is my favourite method of cooking fish curry. Cook them with your choice of fish variety. Small varieties or big ones, all taste heavenly in this Curry. This curry tastes best the next day and cooking Meen Curry in Manchatti (earthenware) uplifts the taste of the Fish to perfection.

Cook Fish Curry in your preferred style while serving for this Fish Curry Meals. Can serve Meen Thilappichathu /Meen Vattichathu / Meen Mulakittathu / Chemmeen Manga Curry or any Fish/Prawn Curry of your choice.

For more FISH CURRY RECIPES, Click here...

Kerala Style Nadan Fish Fry

KERALA STYLE NADAN FISH FRY

This Nadan Fish Fry is one dish commonly served in a Fish Curry Meals. Prepared in a typical Kerala style with local spices and undoubtedly fried in Coconut Oil gives an authentic touch to this Fish Fry. Fish is marinated with a ground paste which is a combination of Shallots, Ginger, Garlic, Pepper, Chilli Powder and Turmeric with a drizzle of Lemon Juice. Some recipes call for adding Tamarind Paste instead of Lemon Juice. This Nadan Style fish Fry is a spicy, tasty and flavour filled dish with a mild note of tanginess.

For more FISH FRY RECIPES, Click here...

Prawns/ Chemmeen Ularthiyathu

CHEMMEEN ULARTHIYATHU

This Prawns/Chemmeen Ularthiyathu Recipe is a dry side dish prepared in a typical Kerala style. Spicy and flavour filled Prawns are slow cooked until they are well coated with the spices. Chemmeen Ularthiyathu is a sinfully spicy and succulent Prawn recipe roasted in ample of Coconut Oil for an authentic Nadan flavour. Fried Curry Leaves enhance the flavour and gives a wonderful aroma to the dish. Chemmeen Ularthiyathu is one common dish served in a Kerala Style Fish Curry Meals.

Prepare Prawns/Chemmeen in your preferred style for this menu. *Can serve Prawns/Chemeen Roast Prawn Masala, Chemeen Varattiyathu etc.,

For more Recipes with PRAWNS/SHRIMPS, Click here...

Cheera Thoran(Stir-fried Spinach)

CHEERA THORAN/SPINACH STIR FRY

A stir-fried Vegetable in a typical Kerala Style - a Thoran/Upperi or a Mezhukkupuratti with your choice of vegetable is a default item in a Kerala style Fish Curry Meals. I have made Cheera(Amaranth Leaves) Thoran in this Menu.

Cheera Thoran is a simple Spinach Stir Fry with very few ingredients, and it can be cooked within minutes. Cheera Thoran is a stir-fry prepared with finely chopped Amaranth Leaves(Thandu Keerai/Cheera) along with a few spoons of grated coconut, usually seasoned with mild spices and condiments in coconut oil.

*Can serve your choice of Thoran/Poriyal/Mezhukkupuratti in Kerala Style Fish Curry Meals.

For more THORAN /PORIYAL /MEZHUKKUPURATTI Recipes, Click here...

Unakka Chemmeen/Dried Shrimp Podi

UNAKKA CHEMMEEN/DRIED SHRIMP PODI

I always love to serve a smidgen of Unakka Chemmeen Podi while making Fish Curry Meals. It all started since I had this condiment in a Fish Curry Meals at Grand Hotel, Cochin.

Unakka Chemmen Chammanthi Podi is a spicy, dry condiment prepared with Dry shrimps. It is a version similar to Chammanthi Podi, where we add roasted dry shrimps along with other ingredients, which gives a unique taste & flavour from the dried shrimps. If you are a lover of dried-fish, then this Unakka Chemmen Chammanthi Podi is sure to appease your taste buds.

*Can serve Pacha Manga Chammanthi/Mulagu Chalichathu or your choice of Condiment/Nadan Chammanthi in Fish Curry Meals.

For more CONDIMENTS / CHUTNEYS, Click here...

Serve Moru Kachiyathu or Curd along with Fish Curry Meals and complete it with a smidgen of Pickle & a Pappadam.

MORU KACHIYATHU

CURD/YOGURT

There you go with a complete Kerala Style Fish Curry Meals perfect for a Sunday Special Lunch Menu.