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PRAWN ROAST - KERALA KALLU SHAPPU STYLE

     This Prawn Roast Recipe is a dry side dish prepared in a typical Kerala Kallu Shappu/Toddy Shop style. Spicy and flavour filled Prawns are slow cooked until they are well coated with the spices. Prawn Roast or Chemmeen Roast 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. Prawn Roast is one common dish served in a Kallu Shappu/Toddy Shop in Kerala. Prawn Roast can also be served as an appetizer. Thengin Kallum(Toddy) spicy Prawn Roastum is one best way to devour up the delicacies in a Kallu Shappu.
     Toddy Shops commonly called as Kallu Shappu in Malayalam have an ambience unique to themselves. But in recent years the local Kallu Shappu has taken a wonderful transformation as just not a place for Kallu, but also for a Thani Nadan Bakshanam. Their kitchen has taken a brand new arena, catering wide range of local delicacies, mostly Non-Vegetarian dishes. Focused in the realm of seafood, with Seafood menu for which Kerala and its Long coastline is quite synonymous for.
     Current day Kallu Shappu knocks off the age-old look and atmosphere which was earlier a squalid shack serving local hooch. Even they have air-conditioned private rooms, but what really stands out is their kitchen. The Kallu Shappu I visited had cooks who are housewives adorned in 'Nighties'(When I say NIGHTIES, they are not the sexy skimpy lingerie type. This one is kind of recently popular, so-called Stately(Kerala's own) Dress - a cotton Maxi like dress recently found the way into Indian women's wardrobe in last few years) are busy in the kitchen preparing various fish & seafood curries in Brass/Indolium Urulis.
     The alluring and appetizing aroma wafting from the massive vats emanates into an ebb and flow into the nostrils of the patron's kindling their appetite. Though the menu caters a wide range of Seafood delicacies, they also have God's Own Countries, must have speciality - BEEF, followed by Chicken and Duck recipes. But the classic style of ordering in a Kallu Shappu is to start with a Fish dish along with a side of Kappa Puzhungiyathu(Steamed Tapiocas). The tapioca comes particularly handy when you come to the dregs of the Red & Fiery Fish Curry(Meen Mulagittathu). I believe that this combination is made for each other. Combine various other dishes like Chemmeen Roast, Karimeen Pollichathu, Beef Roast, Duck Curry along with Puttu/Appam. Ya ya and don't forget to order a decent dose of Thengin Kallu/Toddy.

Cuisine - Kerala
Course - Side Dish
Spice Level - High
Difficulty - Medium
Serves - 2-3
Author - SM

Marination - 15 - 20 Minutes
Preparation Time - 10 - 15 Minutes
Cooking Time - 20 - 30 Minutes

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

HOW TO COOK PRAWN ROAST/CHEMMEEN ROAST KERALA KALLU SHAPPU STYLE

INGREDIENTS :

To Marinate :

Prawns - 1/2 Kg
Ginger Garlic Paste - 1 Tspn
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Salt - To Taste

For Shallow Frying :

Coconut Oil - 3 Tbspns.
Curry Leaves - 2 Sprigs.

For Sautéing :

Onions - 3 Nos.
Curry Leaves - 2 Sprigs
Green Chillies - 3 Nos.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Roasted Fennel Powder - 1/4 Tspn
Pepper Powder - 1/2 Tspn
Tamarind Paste - 1/4 Tspn
Coconut Oil - 2 Tbspns.
Salt - To taste

METHOD :

Marinate the Prawns with the ingredients mentioned under 'To Marinate' and leave it aside for 15-20 minutes.
Heat Coconut oil in a pan and fry curry leaves in it. Remove and keep it aside
Shallow fry the marinated Prawns in Coconut Oil.
When Prawns are done, remove from oil and spread them on a paper towel.
Alternatively, you can cook these Marinated prawns with a little bit of water until 1/2 cooked.
Heat Oil in a Pan, Sauté Onions and Green Chillies until onions turn translucent.
Add Turmeric powder, Red Chilli powder, Fennel Powder and Pepper Powder to the above and fry for a few minutes.
Add the Tamarind Paste and sprinkle some water to the mixture.
Leave this mixture on a very low flame until the raw flavour goes.
Add in the fried Prawns and mix well.
Leave this on a low flame, mixing frequently until the Prawns become dry and well coated with the masalas.
Serve hot with Fried Curry leaves sprinkled over it.
Can serve Kallu shappu style Prawn Roast as an Appetizer.
Prawns Roast/Chemmeen Roast goes well with Steamed Rice or along with Vegetarian or Non-Vegetarian Curries.
This Spicy Prawn Roast goes well with Rice Dishes, Biriyanis & Pulaos.
Prawn Roast/Chemmeen Roast goes well with Appam, Puttu, Parotta, Chapatis etc.,

NOTES :

Using Coconut Oil gives the authentic taste to the dish. Can use any other cooking oil too.
Marinated Prawns can be shallow fried in Coconut Oil, or alternatively, you can cook these Marinated prawns with a bit of water until 1/2 cooked.
Sauté the ingredients with the remaining Oil used for shallow frying the prawns.
Can add thinly sliced Coconut pieces in this Prawn Roast/Chemmeen Roast Recipe.
Dry roast the Fennel seeds on a very low flame and powder it.
Adding Tamarind to the recipe is purely optional.

FEW OTHER KALLU SHAPPU GRUBS:

Kappa Puzhungiyathu
Kappa Ularthiyathu

Kappayum Irachiyum Ularthiyathu

Beef Roast - Kerala Kallu Shappu Style
Meen/Fish Pollichathu
Meen Vevichathu/Mulakittathu -Kerala Style Red Fish Curry
Kerala Fish Curry
Chemmeen/Prawns Varattiyathu

Chemmeen/Prawns Roast

Chemmeen/Prawns Ularthiyathu
Kozhuva Meen/Anchovies Fry
Karimeen Thilappichathu
Fried Anchovies

Nadan Fish Fry

PRAWN GHEE ROAST

Mangalore style Prawn Ghee Roast is one of the most popular delicacies from Mangalorean Cuisine, popularized by the Bunts of Kundapur. Being a coastal city Mangalore caters a wide range of Sea Food dishes and this Prawn Ghee Roast finds a special place in the Cuisine. The same recipe can be cooked with chicken too. It is one of the most popular dishes served in almost all restaurants in the region.

Mangalore is famous for its vibrant Cuisine, which reflects combined cooking styles of Tuluvas, Saraswat Brahmins, Mangalorean Catholics, Beary Muslims along with Udipu Cuisine. The usage of local spices and ingredients clearly reflects the coalescence. Like all coastal communities, fish is an indispensable part of an everyday meal. The Mangalore famous fish curry – Pulimunchi, Prawn Ghee Roast, as well as other classic dishes like Neer Dosa, Kori Roti, Kadubu, Haldikolyanche Patholi, Goli Baje are few other popular dishes from Mangalore Cuisine.
This Prawn Ghee Roast is a distinctive recipe which makes you crave for more. An extremely fragrant dish prepared with marinated Prawns roasted in ghee along with freshly ground masala paste. The extensive use of homemade Ghee and freshly ground masala paste makes this Prawn Roast significantly unique. The fiery colour of this dish comes from Dry Red Chillies and the wholesome credit of wonderful aroma goes to homemade Ghee, and spices like Fenugreek, Cumin & Coriander Seeds. This Prawn Ghee Roast is cooked with a perfect balance of taste and flavour, it is equally spicy, tangy and uniquely fragrant.

Cuisine - Mangalore(South India)
Course - Side Dish
Spice Level - Moderate-High
Difficulty - Medium
Serves - 3-4
Author - SM

Preparation Time - 10 - 15 Minutes
Marination Time - 8-10 hours/Overnight
Cooking Time - 30-45 Minutes

HOW TO COOK MANGALORE STYLE PRAWN GHEE ROAST

PRAWN GHEE ROAST

INGREDIENTS:

To Marinate the Prawns:

Prawns – 1 Kg

Lemon Juice – of 1 Lemon

Curd – ½ Cup

White Pepper Powder – 1 Tspn

Turmeric Powder – ½ Tspn

Salt – To Taste

For the Masala Paste:

Onion – 1 No.

Garlic – 10-12 Cloves

Dry Red Chillies – 10-12 Nos.

Coriander Seeds – 2 Tspn

Cumin Seeds – ½ Tspn

Fenugreek Seeds - 1/2 Tspn

For Prawn Ghee Roast :

Ghee – 4 Tbspn

Oil – 2-3 Tbpsn

Tamarind Paste – 1 Tbpsn

For Garnishing:

Coriander Leaves – few

Lemon Wedges

METHOD :

For the Masala Paste:

Dry Roast the spices mentioned under For the Masala Paste one by one.
First dry roast the Dry Red chillies on a low flame until it fluffs up, remove and keep it aside.
Next, dry roast the Coriander Seeds on a low flame until it turns fragrant.
Add Fenugreek Seeds and Cumin Seeds and dry roast it on a low flame until the spices splutter.
Dry roast all the ingredients on a very low flame. Care should be taken not to burn the ingredients.
Switch off the flame and allow the ingredients to cool.
Heat 1 Tbspns of Oil in a pan, saute Onions on a medium flame until it turns into light brown in colour.
Add Garlic cloves and saute it along with onions on a low flame for few minutes.
Switch off the flame and allow it to cool.
Combine all the ingredients and grind it into a fine paste and keep it aside.

To Marinate the Prawns:

Clean, wash & de-vein the Prawns.
Marinate the Prawns with the ingredients mentioned under 'To marinate.'
Leave it aside for about 8-10 hours/overnight in the refrigerator.

For Prawn Ghee Roast:

Heat the remaining Oil and 2 Tbspns of Ghee in a pan.
Shallow fry the marinated Prawns on a low flame until cooked.
Remove the Prawns and keep it aside.
In the same Oil & Ghee, saute the ground paste on a low flame until the raw flavour goes and until oil separates from the masala.
Add Tamarind paste and give a quick stir.
Pour in the marinade(if any left) along with a dash of salt and cook for another few minutes on a low flame.
Add shallow fried Prawns to the Masala and fry on a low flame until the masala is well coated to each Prawn.
Drizzle the remaining Ghee and roast the Prawns on a very low flame for few more minutes or until you get the desired consistency.
Switch off the flame and garnish the Prawn Ghee Roast with finely chopped Coriander Leaves.
Serve Prawn Ghee Roast hot along with a Lemon wedge.
Prawn Ghee Roast goes well with both Roti & Rice.

NOTES:

Big Sized Prawns taste best in the recipe.
Can prepare the same recipe with Chicken. Cook accordingly.
Dry roasting the spices brings out the essential oil & makes it aromatic and flavorful.
I have sauteed an Onion until brown and ground it along with the Spices & garlic.
Can substitute Onions with Browned Onion Paste or fried Onions.
Freshly ground Masala Paste gives an authentic taste to this Mangalorean style Prawn Ghee Roast.
Cooking the Prawns in ample of Ghee gives the authentic taste to the dish. The name of the dish suggests so.
Cooking the recipe with Oil may not bring out the best of its flavours.
Shallow frying the marinated Prawns will help to bring out the flavours and also makes the Prawns Juicy & succulent.
Alternatively, if you add the marinated prawns into the sauteed masala, it tends to ooze out water which will totally alter the taste and texture of this Prawn Ghee Roast.

PRAWN & POTATO MASALA

This Prawn & Potato Masala is a simple side dish which goes along with both Roti & Rice. This is a Spicy dish well flavoured with spices like Fennel & Pepper. Most of the Prawn/Shrimp recipes I cook accentuate the taste of God's Own Country. Mainly because we have grown up eating it that way. But this recipe is a simpler version which is quite easy, prepared with simple ingredients and requires no marination. To truly say this is my husband's Bachelor Cooking version of Prawns Masala. Obviously, most of the non-vegetarian recipes come along with Potatoes at home. It is like a taboo if I don't add Potatoes in non-veg Curries and when my husband cooks no wonder it would surely be a Non-Veg Curry with a default add-on - 'Potatoes'.
One main factor, we have to consider while cooking Prawn is to maintain the texture. It should turn out to be soft and succulent once cooked and not chewy or rubbery. So the trick is to cook the Prawns quickly. Longer you cook the Prawns/Shrimps they turn out to be chewy. This Prawn Masala is a spicy Prawn Curry cooked in an Onion & Tomato gravy along with mild spices which yield a delicious and flavour-filled Prawn Masala. I have added pre-cooked Potatoes into this Prawn Masala.

Cuisine - South Indian
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 2-3
Author - SM

Preparation Time - 25-30 Minutes
Cooking Time - 15-20 Minutes

For more recipe on SEAFOOD, Click here...

HOW TO COOK PRAWN & POTATO MASALA

PRAWN & POTATO MASALA

INGREDIENTS :

Prawns - 500 Gms
Potatoes - 2-3 Nos.

Onions – 2 Nos.

Shallots – 10-12 Nos.

Ginger- Garlic Paste – 1 Tbpsn

Green Chillies – 2-3 Nos.

Tomato – 1 No.

Turmeric Powder – ½ Tspn

Red Chilli Powder – 1 Tspn

Coriander Seeds Powder – 11/2 Tspn

Garam Masala – 1 Tspn

Fenugreek Seeds – 1/4 Tsp

Fennel Seeds – 1/2 Tsp

Curry leaves – 1 sprig

Vegetable Oil – 2 Tbspn
Tamarind Paste -1/2 Tspn(Optional)

Salt – To Taste

To Roast & Grind :

Fennel Seeds - ½ Tspn

Fenugreek Seeds – ¼ Tspn

To Garnish :

Coriander Leaves - Few

PREPARATION:

Dry Roast Fennel Seeds on a low flame until they splutter and turns fragrant. Remove from the pan and keep it aside.
Dry Roast Fenugreek Seeds on a low flame until they splutter and turns fragrant. Remove from the pan and keep it aside.
Grind Fennel and Fenugreek Seeds into a fine powder and keep it aside.
De-shell & De-vein the Prawns, clean and wash them well and keep it aside.
Peel, wash and cut Potatoes into Cubes.
Cook the Cubed Potatoes along with a dash of Salt & Turmeric Powder until soft & cooked.

METHOD :

Heat Oil in a Pan, splutter, Fenugreek Seeds and Fennel seeds on a very low flame.
Care should be taken not to burn the ingredients.
Add Curry Leaves and Green Chillies slit into two to the above and give a quick stir.
Saute finely chopped Onions and Shallots until they turn translucent.
Add Ginger-Garlic Paste and saute until it turns fragrant.
Add Turmeric Powder, Red Chilli Powder, Coriander Powder and Garam Masala to the above and fry on a very low flame until the spices turn aromatic.
Add finely chopped Tomatoes and saute it on a low flame until the Tomatoes turn soft and cooked.
Saute the ingredients until oil separates from the Masala Mix.
Add cleaned Prawns to the Masala along with a dash of Salt and mix well.
Add pre-cooked Potato Cubes and give a quick stir.
Can sprinkle some water if needed.
Cover and cook on a low flame until the Prawns turn soft.
Pour in the Tamarind extract and cook on a low flame until the gravy reaches the desired consistency.
Sprinkle Pepper Powder and give a quick stir.
Finally, add the freshly ground Fennel and Fenugreek Powder to the Prawn Masala and mix well.
Garnish the Prawn Masala with finely chopped Coriander Leaves.
Serve Prawn Masala hot along with your choice of Roti or Rice.

PRAWN & POTATO MASALA

NOTES :

Adjust the amount of spices to suit your spice level.
Adding Potatoes in this recipe is purely optional.
Adding Tamarind extract to the Prawn Masala is truly optional.
If the Tomatoes are tangy, can avoid adding Tamarind extract.
Dry Roast, Fennel and Fenugreek seeds on a low flame and grind into a fine powder.

PRAWN MASALA

Prawn Masala is a simple side dish which goes along with both Roti & Rice. This is a Spicy dish well flavoured with spices like Fennel & Pepper. Most of the Prawn/Shrimp recipes I cook accentuate the taste of God's Own Country. Mainly because we have grown up eating it that way. But this recipe is a simpler version which is quite easy and quick. prepared with simple ingredients and requires no marination.
One main factor, we have to consider while cooking Prawns is to maintain the texture. It should turn out be soft and succulent once cooked and not chewy and rubbery. So the trick is to cook the Prawns quickly. Longer you cook the Prawns/Shrimps they turn out to be chewy. This Prawn Masala is a spicy Prawn Curry cooked in an Onion & Tomato gravy along with mild spices which yield a delicious and flavour-filled Prawn Masala.

Cuisine - South Indian
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 2-3
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 15-20 Minutes

For more recipe on SEAFOOD, Click here...

HOW TO COOK PRAWN MASALA

INGREDIENTS :

Prawns - 500 Gms

Onions – 2 Nos.

Shallots – 10-12 Nos.

Ginger- Garlic Paste – 1 Tbpsn

Green Chillies – 2-3 Nos.

Tomato – 1 No.

Turmeric Powder – ½ Tspn

Red Chilli Powder – 1 Tspn

Coriander Seeds Powder – 11/2 Tspn

Garam Masala – 1 Tspn

Fenugreek Seeds – 1/4 Tsp

Fennel Seeds – 1/2 Tsp

Curry leaves – 1 sprig

Vegetable Oil – 2 Tbspn
Tamarind Paste -1/2 Tspn(Optional)

Salt – To Taste

To Roast & Grind :

Fennel Seeds - ½ Tspn

Fenugreek Seeds – ¼ Tspn

To Garnish :

Coriander Leaves - Few

METHOD :

Dry Roast Fennel Seeds on a low flame until they splutter and turns fragrant. Remove from the pan and keep it aside.
Dry Roast Fenugreek Seeds on a low flame until they splutter and turns fragrant. Remove from the pan and keep it aside.
Grind Fennel and Fenugreek Seeds into a fine Powder and keep it aside.
De-shell & De-vein the Prawns, clean and wash them well and keep it aside.
Heat Oil in a Pan, splutter, Fenugreek Seeds and Fennel seeds on a very low flame.
Care should be taken not to burn the ingredients.
Add Curry Leaves and Green Chillies slit into two to the above and give a quick stir.
Saute finely chopped Onions and Shallots until they turn translucent.
Add Ginger-Garlic Paste and saute until it turns fragrant.
Add Turmeric Powder, Red Chilli Powder, Coriander Powder and Garam Masala to the above and fry on a very low flame until the spices turn aromatic.
Add finely chopped Tomatoes and saute it on a low flame until the Tomatoes turn soft and cooked.
Saute the ingredients until oil separates from the Masala Mix.
Add cleaned Prawns to the Masala along with a dash of Salt and mix well.
Can sprinkle some water if needed.
Cover and cook on a low flame until the Prawns turn soft.
Pour in the Tamarind extract and cook on a low flame until the gravy reaches the desired consistency.
Sprinkle Pepper Powder and give a quick stir.
Finally, add the freshly ground Fennel and Fenugreek Powder to the Prawn Masala and mix well.
Garnish the Prawn Masala with finely chopped Coriander Leaves.
Serve Prawn Masala hot along with your choice of Roti or Rice.

NOTES :

Adjust the amount of spices to suit your spice level.
Adding Tamarind extract to the Prawn Masala is truly optional.
If the Tomatoes are tangy, can avoid adding Tamarind extract.
Dry Roast, Fennel and Fenugreek seeds on a low flame and grind into a fine powder.

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"

Name: Pothi Choru
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 1 banana leaf wrap
Cuisine: Indian, Kerala
Ingredients: 1 cup Kerala Matta rice; 1/2 cup fish curry; 1 piece fish fry; 1/2 cup prawn roast; 1 egg omelette; 1/2 cup cabbage thoran; 1 tablespoon pickle; 1 tablespoon chammanthi; 1 banana leaf

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!

HOW TO COOK NADAN CHEMMEEN ROAST - KERALA STYLE PRAWN ROAST

INGREDIENTS:

To Marinate the Prawns:

To Grind:

For Shallow Frying :

Other Ingredients:

METHOD:

For Nadan Chemmeen Roast:

NOTES:

FEW OTHER KALLU SHAPPU GRUBS:

HOW TO COOK PRAWN ROAST/CHEMMEEN ROAST KERALA KALLU SHAPPU STYLE

INGREDIENTS :

To Marinate :

For Shallow Frying :

For Sautéing :

METHOD :

NOTES :

FEW OTHER KALLU SHAPPU GRUBS:

HOW TO COOK MANGALORE STYLE PRAWN GHEE ROAST

INGREDIENTS:

To Marinate the Prawns:

For the Masala Paste:

For Prawn Ghee Roast :

For Garnishing:

METHOD :

For the Masala Paste:

To Marinate the Prawns:

For Prawn Ghee Roast:

NOTES:

HOW TO COOK PRAWN & POTATO MASALA

INGREDIENTS :

To Roast & Grind :

To Garnish :

PREPARATION:

METHOD :

NOTES :

HOW TO COOK PRAWN MASALA

INGREDIENTS :

To Roast & Grind :

To Garnish :

METHOD :

NOTES :

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

Traditional Kerala Banana Leaf Packaged Lunch

Pothi Choru - a Nostalgic Symbol

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

Pothi Choru Menu:

Kerala Rose Matta Rice – The Heart of Pothi Choru

Kerala Kadu Manga Achar - The Essential Pickle for Pothi Choru

Condiment/Chutney: Chuttaracha Thenga Chammanthi

Cabbage Thoran– A Classic Kerala Stir-Fry

Authentic Kerala Prawn Roast – Kallu Shappu Style

Authentic Kerala Fish Curry with Raw Mangoes

Delicious Kerala Style Fish Fry

Simple & Delicious Kerala Style Omelette

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

Preparing the Banana Leaves

Setting Up the Packaging Base

Assembling the Pothi Choru

Wrapping the Pothi Choru

The Pothi Choru Experience

Indulge in Nostalgia

Try This Nostalgic Pothi Choru Recipe Today!

SM

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