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     Mezhukkupuratti is a classical Kerala Style stir-fried vegetables, the speciality of the dish is that it is cooked in Coconut Oil (synonymous and a must have ingredient in Kerala Cuisine). The literal meaning of the term 'Mezhukkupuratti' is 'smeared/coated with oil'. The look and finish of the dish prove its name. It has a fine glossy finish but the beauty is that it is cooked in very little oil, which is used just for tempering.  Some regions of Kerala call it 'Upperi'.
     Any Vegetable like Beans, Long Beans, Cluster Beans, Elephant Yam(Chena), Potato, Jack Fruit Seeds (Chakka Kuru), Raw Banana (Ethakka), Bitter-gourd, Okra/Lady's Finger can be used for the recipe. Even Dry Beans like Green Gram/Red Bean/Cow Peas etc. can be soaked/dry roasted, precooked and added along with any of the above vegetables. In this recipe, I have prepared a Mezhukkupuratti using Jackfruit Seeds - Chakka Kuru.
     This method is a commonly prepared style in Kerala Cuisine and also it is one dish served in the long list of Sadhya (Banquet) item during Onam/Vishu. The authentic taste of Mezhukkupuratti comes from Coconut Oil used in tempering the vegetable. Goes well with steamed rice or Kerala Rose Matta Rice.  Simply serve it with Moru Curry or Moru Kachiyathu and Pappadam for a complete meal.

For more recipes for SADHYA, click here...

Cuisine - Kerala (South India) 
Course - Side dish
Spice Level - Moderate
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 15 -20 Minutes
Soaking Time - 3-4 Hours/Overnight
Cooking Time - 10-15 Minutes

For more RECIPES WITH JACK FRUIT, Click here... 
 

HOW TO MAKE CHAKKA KURU MEZHUKKUPURATTI/ STIR-FRIED JACKFRUIT SEEDS

INGREDIENTS :

To Cook the Jackfruit Seeds:

Jackfruit Seeds(Chakka Kuru) - 2 Cups
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 1 Tspn
Salt - To Taste
Sugar - a Pinch

To Grind Coarsely :

Shallots - 7-8 Nos.
Garlic - 1-2 Cloves

For Tempering :

Mustard Seeds - 1 Tspn
Curry Leaves - 1 Sprig
Coconut Oil - 1 Tbspn.

You can find more recipes from GODS OWN COUNTRY - KERALA  click here...

METHOD :

  • Peel off the white shell from the Jackfruit Seeds.
  • Soak the Jackfruit Seeds in Water for at least 3-4 hours or overnight.
  • Scrape out the brown skin from the Seeds(Soaking helps you to scrape out the skin easily)
  • Cut the Seeds into small pieces, wash and keep it aside.
  • Add Turmeric Powder & Red Chilli Powder to the Jackfruit Seeds along with a dash of Salt and a pinch of Sugar.
  • Cook this along with 1/2 Cup of Water until the Seeds turn soft.
  • Alternatively can cook the above ingredients in a Pressure Cooker for a whistle.
  • Do not overcook the Jack fruit Seeds.
  • Meanwhile, Pound Shallots & Garlic into a coarse mix.
  • Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
  • Add coarsely pound Shallots - Garlic mix and saute until it turns aromatic.
  • Add the cooked Jackfruit Seeds and give a quick stir.
  • Cook briefly for about 3-5 minutes on a medium flame.
  • Serve Chakka kuru Mezhukkupuratti hot with steamed White Rice/Kerala Rose Matta Rice.
  • Can be served along with any Curry and Rice, it goes well as a side dish with Moru Curry/Moru Kachiyathu.
  • Can serve this Chakka Kuru Mezhukkupuratti as one side dish in the long list of Sadhya Items.

NOTES :

  • Soaking the Jackfruit Seeds for at least 3-4 Hours/overnight will help you to peel off the skin easily.
  • Make sure to remove the hard white Shell before soaking the Jackfruit Seeds.
  • Saute the pound Onion-Garlic Mix and the spices on a low flame.
  • Care should be taken not to burn them, which will spoil the overall taste of the dish.
  • Some do not add Onions & Garlic while cooking for a Sadhya.
  • Adding sugar will balance the taste, but it is purely optional
  • Coconut Oil gives an authentic taste to the dish, can also use any other vegetable oil of your choice.
  • I have stir-fried pre-cooked Jackfruit Seeds/Chakka kuru on a low flame until each piece is well coated with the masala.
  • This results in a glossy looking Chakkakuru Mezhukkupuratti.




FROM GODS OWN COUNTRY
CHAKKA/JACKFRUIT PUZHUKKU


     Jack fruit as such reminds me of a saying, "Never judge a book by its cover".  If you have never tasted this fruit then you would have missed out on so much of tasty goodness.  The words suit not only for ripe Jack fruit but also for the raw/unripe Jackfruits which can be converted into various tasty dishes. And it is loaded with nutrients & it is a good source of dietary fibre
     Chakka/Jackfruit Puzhukku is a traditional Kerala dish prepared with Raw Jackfruit & Spicy Coconut Mixture, served with a hearty drizzle of Coconut Oil.  Normally Puzhukku is an overcooked, mushy, savoury dish prepared with Roots/Tubers like Tapioca(Maravalli), Taro(Kachil), Elephant Yam(Chena), Colocasia(Chembu), Sweet Potatoes(Chakkaravalli/Madhurakizhangu), Chinese Potatoes(Koorkka), and with raw/unripe fruits like Raw Plantains(Vazhakka especially Nendhra Vazhakka) & Raw Jackfruit or with vegetables like Squash/Yellow Pumpkin. Puzhukku can be served as a main course dish along with spicy Curries or as a side dish for Rice/Kanji (Rice Porridge).
     Raw/unripe Jackfruits have a neutral flavour and more or less it tastes like a root, so it works well in savoury dishes. Unripe/raw Jackfruit absorbs the flavours from the ingredients added into the dish, as it doesn’t have much of a  flavour on its own. You can add it to a variety of dishes, such as Curries, Chakka Aviyal, Stir-fries or prepare Chips(Chakka Chips) etc.,
   The idea of cutting into a massive, thick-skinned rind is quite intimidating. And if you have no experience doing such chores like me, then it is absolutely a feat which needs some help.   Jackfruit is green when unripe, with soft and not so-yellow interior.  Choose a Jackfruit which is Raw but not very tender and immature for Chakka/Jackfruit Puzhukku.  It should have Fruit Pods and the seeds should be soft too.  If it is slightly sweet then the Chakka/Jackfruit Puzhukku would taste great.  We get such Unripe Jackfruits in the market here, in Malaysia, they cook a Coconut Milk based curry called Gulai Nangka Muda with it, a tasty and rich Indonesian style curry.

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


Cuisine - Kerala(South India)
Course - Main Course/Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 2- 3
Author - SM


Preparation Time - 25-30 Minutes
Cooking Time - 25-30 Minutes
 
For more RECIPES WITH JACK FRUIT, Click here... 


CHAKKA/JACKFRUIT PUZHUKKU


FROM GODS OWN COUNTRY
CHAKKA/JACKFRUIT PUZHUKKU




INGREDIENTS:

To Cook the Jackfruit :

Unripe/Raw Jackfruit - 3 Cups
Turmeric Powder - ½ Teaspoon
Salt - To Taste

 

To Sauté & Grind :

Grated Coconut - 1 ½ Cups
Cumin Seeds  - ¼ Teaspoon

Green Chillies -  3 - 4 Nos
Curry leaves - 2 Sprigs
Coconut Oil - 1 Teaspoon

 

To Drizzle & Serve :

Coconut oil - 1½  Tablespoons
Curry Leaves - a Sprig

METHOD:

  • Cut open the unripe/raw Jackfruits, remove the centre core(which has latex).
  • Cut through the rags and remove the Fruit Pods along with the Seeds.
  • Can use few soft rags sticking on to the fruit pods for cooking.
  • Cut open the Fruit Pods and remove the seeds from the pods , discard the soft seed shells, then clean & peel the Jackfruit Seeds.
  • Chop the Fruit Pods and the Seeds.
  • Cook the chopped Jackfruit Pods, Seeds and Rags in 1/2 a Cup of Water along with Turmeric Powder and a dash of Salt. (Alternatively, can cook the above ingredients in a Pressure cooker for a Whistle or two).
  • Cover the pan & cook the ingredients on a medium-low flame, stirring occasionally.
  • Once the Jackfruits Pods and Seeds turn soft and tender, switch off the flame. It should be slightly overcooked.
  • Gently mash the above ingredients using a ladle and keep it aside.
  • Meanwhile, heat oil in a Pan, reduce the flame to low and add Green Chillies slit into two along with grated Coconut, Cumin Seeds and Curry Leaves.
  • Saute the ingredients briefly for a minute on a very low flame.
  • Switch off the flame and coarsely grind the ingredients, without adding water.
  • Add the ground Coconut Mixture to the cooked Jackfruit and mix well. 
  • Chakka/Jackfruit Puzhukku should we mashed and mixed thoroughly until all the ingredients are well combined.
  • Cook this on a low flame for few more minutes until the raw flavour goes.
  • Switch off the flame.
  • Add a drizzle of Coconut Oil and fresh Curry Leaves to the hot Chakka/Jackfruit Puzhukku and mix well.
  • Serve Chakka/Jackfruit Puzhukku as a side dish along with Kerala Matta Rice/Steamed Rice.
  • Chakka/Jackfruit Puzhukku goes well with Kanji/Rice Porridge.
  • Or simply serve Chakka/Jackfruit Puzhukku as a main dish along with hot and spicy Nadan Meen Curry(Fish Curry) or Beef Ularthiythu(Beef Stir Fry).

NOTES :

  • Chakka/Jackfruit Puzhukku is an overcooked, mushy dish.
  • Adjust the number of Chillies to suit your spice level.
  • I lightly saute the ingredients for the Coconut Mixture, briefly on a very low flame.
  • This will enhance the flavour in the dish, but the step is truly optional.
  • Serve Chakka/Jackfruit Puzhukku with a hearty drizzle of Coconut Oil for an authentic flavour from God's own Country - Kerala.

________________________________________________________________________________

Important: Food Safety :

     All parts of the Jackfruit contain a sticky, white latex called the sap, which can be used as an adhesive. Use gloves or coat hands, knives, and work surfaces with vegetable oil prior to cutting the Jackfruit and lay newspaper beneath during the preparation.

*Warning: There have been documented cases of anaphylaxis in people allergic to latex so you may avoid this food if you have a latex allergy or if you are sensitive to latex.


FROM GODS OWN COUNTRY
CHEMMEEN MANGA CURRY - KERALA STYLE PRAWN CURRY WITH MANGOES
     Chemmeen Manga Curry as we call it at home is a simple Kerala Style Curry prepared with Prawns/Shrimp & Mango in a Coconut/Coconut Milk Base.  The Curry is tempered in Coconut Oil with mild seasonings to add flavour to the Curry.  This Chemmeen Manga Curry is one of my MIL's speciality.  She prepares it along with Drumsticks, Chakka Kuru(Jackfruit Seeds) etc.,  But the recipe here is a simple combination of Prawns & Mango cooked in Coconut Milk.
     Prawns/Shrimps are always considered as a treat at home, relatives visit from Cochin or when we visit Cochin, Prawns are one default must-buy along with various other Fish varieties.  The reason was the fresh catch, which was not a scenario in CBE.  It is that the Seafood we get in Coimbatore is not as fresh and tasty as the ones from the coastal town. As a family norm - a chance to eat fresh seafood should never be missed.  A whole batch of Prawns, cleaned, de-shelled and ready to be cooked - the whole family awaits the treat. But a small batch is always sneaked in by my MIL to prepare this curry or to be added along with various Thoran/Mezhukkupuratti, which are her favourites.
     Chemmeen in Malayalam refers to Prawns/Shrimps. The tiny variety of Shrimps taste great in this Curry, but cleaning is, of course, a tedious job. But a little way can convert this curry into a delicacy. The Mangoes infuse a  unique tanginess into the Prawn Curry. But the overall taste and flavour of this Chemeen Manga curry come from the Coconut.  You can either make the Curry with ground Coconut Paste or with fresh homemade Coconut Milk.  Finally temper the Chemmeen Manga Curry in Coconut Oil with mild seasonings like Mustard Seeds, Fenugreek Seeds, Curry Leaves and Shallots. This Chemmen Manga Curry/Prawn Curry with Mangoes is a simple recipe with very few ingredients. The taste of this curry comes from the fresh flavours of the ingredients used in the Curry.
     But recently while I was watching a Malayalam Movie called Cuban Colony where they refer to a regional delicacy of Angamaly- Angamaly Manga Curry.  Referred as a must serve item in Sadhyas/Banquets in Angamaly region. Angamaly is a place near to Cochin, Kerala.   I was instantly impressed by the legend of the Curry and immediately I searched through the internet for Angamaly Manga Curry to find a curry similar to this Chemmeen Manga Curry.  Though a version without Prawns in it. But the trick behind that tasty Angamaly Manga Curry is the hand crushed ingredients along with Coconut Oil which makes the curry more flavourful & tasty. Crushing the ingredients using the hands brings our the essential oils reacting along with the body heat.


For more CURRY RECIPES, Click here...


Cuisine - Kerala(South India)
Recipe Type - Curry
Spice Level - Medium-High
Difficulty - Easy
Serves - 2- 3
Author - SM


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



HOW TO MAKE CHEMMEEN MANGA CURRY - KERALA STYLE PRAWN CURRY WITH MANGOES 

 

INGREDIENTS :

Prawns/Shrimps - 1/4 Kg
Raw Mango - 1 Medium Sized Mango

To Crush(using Hands):

Shallots - 5-6 Nos.
Green Chillies - 5-6 Nos.
Ginger - 1/2" Piece
Curry :eaves - 2 Sprigs
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 1/2 Tspn
Coriander Powder - 1 Tspn
Coconut Oil - 1 Tspn
Thick Coconut Milk -  1/2 Cup
Thin Coconut Milk - 1Cups
Salt - To Taste

For Tempering :

Coconut Oil - 1 Tbspn
Mustard Seeds - 1/2 Tspn
Fenugreek Seeds - 1/4 Tspn
Shallots - 3-4 Nos.
Curry Leaves - 1 Sprig.

METHOD :

  • Clean, de-shell and de-vein the Prawns/Shrimps and keep it aside.
  • Peel, cut and discard the seed from the Mango, cut it into pieces & keep it aside.
  • Finely chop Shallots, Ginger & slit Green Chillies into two.
  • Add the above ingredients into an Earthen Pot/Pan along with Curry Leaves.
  • Gently crush the ingredients using your hand, mix it thoroughly for a few minutes until the ingredients seem to be well crushed.
  • Add Turmeric Powder, Red Chilli Powder, Coriander Powder along with a dash of Salt to the crushed ingredients.
  • Add Coconut Oil to the above and mix it well using your hands.  
  • Mix it thoroughly for a few minutes.
  • Pour in the Thin Coconut Milk and mix it again.
  • Add Mango Pieces & Prawns/Shrimps to the Curry mixture.
  • Now you have to mix it carefully, gently swirl it using your hand(just clockwise).
  • Add enough Coconut Milk so that it covers the ingredients.
  • Switch on the flame and place the Earthen Pot/Pan over it.
  • Cook the Chemmeen Manga Curry on a medium flame.
  • Cook until the Mango Pieces soften and cooked(it shouldn't be overcooked.
  • Prawns/Shrimps would be cooked by this time.
  • Gently stir the Curry occasionally, otherwise, the Coconut Milk may get curdled.
  • Now Pour the Thick Coconut Milk and cook the Chemmeen Manga Curry on a very low flame for a minute or two.  Gently swirl the Pan at intervals at this stage.
  • Switch off the flame and leave the Chemmeen Manga Curry aside.
  • Meanwhile, heat Coconut Oil in a Pan, splutter Mustard Seeds & Fenugreek Seeds.
  • Add finely chopped Shallots and Curry Leaves to the above and saute until shallots turn into light brown in colour.
  • Pour the Tempering to the Chemeen Manga Curry and mix it gently.
  • Serve Chemmeen Manga Curry/Prawn Curry with Mangoes hot with Kerala Matta Rice or Steamed Rice.
  • Chemmeen Manga Curry can also be served along with Vellayappam(Appam).

For a detailed recipe on HOW TO MAKE COCONUT MILK, Click here...

 

NOTES :

  • Adjust the number of Green Chillies and the amount of Chilli Powder to suit your spice level.
  • We love spicy curries at home and as the curry should be in bright yellow colour, I have used more Green Chillies and a bit of Red Chilli Powder to spice up this Chemmeen Manga Curry.
  • Fresh home-made Coconut Milk adds more flavour and taste to the Curry.
  • Alternatively can add ground Coconut Paste(Grind Coconut with a small piece of Ginger and 2-3 Shallots).
  • Cut Mangoes into the desired size.
  • Care should be taken while cooking the Mangoes, cooked Mangoes tend to get mashed up if you mix the curry with a ladle.  
  • So while cooking the curry mix the ingredients by swirling the pan.
  • If the Mango is not sour enough, can add some Tamarind/Gamboge(Kudam Puli).
  • At times, my MIL prepares the same Curry with Chemmeen Puli/Irumban Puli(Bilimbi) instead of Mangoes.
  • Drumsticks, Jackfruit Seeds etc., can also be added into this Curry.
  • Crushing the ingredients using the hand gives a unique taste and flavour to the curry.
  • Once the Curry is cooked, leave it aside for at least 2-3 hours so that the taste and flavours get well infused into the Curry.


EGG RECIPES
OMELETTE


      Omelette is one of the most frequented dishes at home.  This is an easy recipe which can be combined and served along with Bread, Chapati or Rice.  A classic Indian style Omelette prepared with a combination of Onion, Green Chillies and Egg, mildly seasoned with Salt and Pepper Powder, shallow fried in your choice of Vegetable Oil/Butter until crisp at the edges, soft, fluffy and moist Omelette with a fiery note of spiciness from Chillies and Pepper Powder.
     Simply combine this Classic Indian style Omelette with Bread along with Tomato Ketchup or Sweet Chilli Sauce. These spicy Omelettes are also good to be served along with Rice.  A simple Lunch Menu of Rice, Curry and Omelette marks its goodness as such.
     Eggs are whisked along with finely chopped Onions/Shallots, Green Chillies, Turmeric Powder and Salt.  I usually add some Mayonnaise/Milk while whisking the Eggs, which would help you get soft, fluffy and moist Omelettes.  This is a simple and quick fix recipe.  My husband has his own preference when it comes to Omelette, he likes to spice up the Omelettes with Red Chilli Powder and loves it to be served with a hearty sprinkle of Pepper Powder. Omelettes loaded with fieriness.


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

Preparation Time - 5-10 Minutes
Cooking Time - 5-7 Minutes


HOW TO COOK OMELETTE


EGG RECIPES
OMELETTE

INGREDIENTS :

For Omelette :

Eggs - 4 Nos.
Onion - 1 No.
Green Chillies - 1 No.
Turmeric Powder - 1/4 Tspn
Mayonnaise/Milk - 1 Tspn
Salt - To Taste

For Shallow Frying:

Vegetable Oil/Butter - 2-3 Tbspn


METHOD :

  • Gently break the Eggs and whisk it lightly.
  • Add finely chopped Onions, Green Chillies, Turmeric Powder & Salt to the Eggs.
  • Add a teaspoon of Mayonnaise/Milk to the above and mix well.
  • Whisk the Egg Mixture until fluffy.
  • Heat the Oil in a non-stick frying pan.  
  • Pour in one-third of the egg mixture in the pan. 
  • Give a quick swirl making sure to distribute it evenly across the pan. 
  • Cook the Omelettes on a low-medium flame for a minute or two until it is cooked.
  • The omelette would turn into light brown in colour and slightly crisp around the edges. 
  • Flip the Omelette over and cook for a further minute on a low-medium flame. 
  • Once the Omelette is cooked, switch off the flame.
  • Gently remove it from the frying pan and serve Omelettes hot.
  • Follow the suit with the rest of the Egg mixture.

NOTES:

  • Can add 1/2 Tspn of Red Chilli Powder or Fresh Red Chillies along with Green Chillies to add heat to the Omelette.
  • Add some Garam Masala/Mutton Masala if you prefer a flavourful Omelette.
  • Can also add diced Tomatoes, Carrots, Mushrooms, Bell Peppers, Spring Onions etc., to the Omelette.
  • Adding Turmeric Powder is purely optional.
  • Adding Milk/Mayonnaise while whisking the Egg is purely optional, but it yields soft, fluffy and moist Omelettes.
  • Shallow fry the Omelettes in Butter or any type of vegetable oil.
  • Serve Omelettes hot, sprinkled with Pepper Powder if you prefer.


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

Kerala Matta Rice

    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

Kerala Kadu Manga Achar

      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    

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 Kerala Style

    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

Kerala Kallu Shappu Style Prawn Roast

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

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


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

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

 


Hot filter coffee with froth in Dabarah and Tumbler, with a background showcasing the filter utensil and a small copper bowl full of palm sugar.

South Indian Filter Coffee in Traditional Dabarah and Tumbler


South Indian Filter Coffee: A Brew to Begin Your Day Right

    Start your mornings on a delightful note with a steaming cup of South Indian Filter Coffee. As a devoted coffee enthusiast, nothing invigorates me quite like the rich aroma and robust flavour of this traditional beverage. From the moment the fragrant scent wafts through the air to the first sip that tantalizes the taste buds, each element of South Indian Filter Coffee embodies a cherished ritual. Join me as we delve into the artistry and heritage behind this beloved brew, celebrating its status as a quintessential part of South Indian culture and culinary tradition

    What I love the most is the strong black coffee straight from the percolator without any sweetener or milk. The first thing I do is enjoy the aroma of freshly brewed coffee wafting from my wonderful coffee cup. Then, I take a small sip, cherish the taste, and, as I like to twist the age-old proverb, "there is many a Sip between the Cup and the Lip". My coffee cup surely understands this term as a sip, not a slip. Coffee is the only beverage I drink, and I am quite loyal (addicted) to it. My love for coffee is self-proclaimed. Anything in the name of coffee - "A coffee is a coffee is a coffee" - is quite captivating and levitating enough to propel your senses with its wonderful aroma and taste.

My Coffee Journey

    My first rendezvous with coffee takes me back down memory lane. I come from a family where tea is the main beverage to this date, and anything in the name of coffee has always been instant coffee. As a kid, my mom never allowed me to have tea or coffee. But when I fell sick, which was quite often during my childhood, my appetite would be low, and my dad would cajole me to eat something. During those pampering moments, I would quietly try to sneak Bru Coffee along with Rusk. However, during my board exam years, I started drinking coffee quite often to help me stay awake, and the practice eventually became a habit. Even during my childhood days, I would never miss a chance to drink coffee.

    Later, my love for coffee led me to learn the art of making my own filter coffee, a feat I always wanted to master. I love tasting the best coffees and am always in search of them. Starting with instant coffees and trio packs, to my all-time favourite - South Indian Filter Coffee, and extending to Mamak shop's long list of Kopi O, Kopi C, Nescafé, and white coffee, my latest favourite being Kopitiam Coffees. The list continues with various coffees like espressos, Americanos, and lattes from prominent eateries. It's only recently that I learned to perfectly order a coffee at such places. My trip to Italy was a revelation, introducing me to the true essence of coffee. It unlocked a new world of coffee making and tasting that forever changed my appreciation for this beloved beverage.

    There are many different ways coffee is made throughout the world. For instance, cold brew (my son's favourite) and iced coffee are made differently in every country. Countries like Turkey, Japan, Thailand, Malaysia, Vietnam, and Arabian countries have their own style of coffee preparation. India also has its unique way of making cold coffee and hot coffee - the filter coffee. Did you know that one of the most expensive coffees comes from the gut of a cat-like animal called Civet? Coffee Luwak or cat poop coffee. And when it comes to Turkish Coffee, I am fascinated by the vessel used for making Turkish coffee.

The Allure of South Indian Filter Coffee: A Taste of Tradition

    When I think of coffee, the one that immediately comes to mind is the incomparable South Indian Filter Coffee. It's not just a beverage; it's an experience. "Aha Filter Coffee, Besh Besh Romba Nannarukku" (Filter Coffee, Great! Great! It's really nice) perfectly captures the essence of this delightful concoction of milk, decoction, and sugar. The secret lies in the decoction brewed through a South Indian Coffee Filter, a slow drip method that results in a rich and strong coffee extract.

    South Indian filter coffee is traditionally served in a Dabarah and Tumbler, a pair of utensils that adds to the authentic experience. While instant coffee has gained popularity for its convenience, the depth and quality of flavour found in filter coffee remain unmatched. This method uses a unique coffee filter with two chambers. The upper chamber holds the coffee grounds and has holes that allow the brew to drip into the lower chamber. The coffee decoction collected is thick and strong, forming the backbone of this beloved drink.

    To prepare the perfect filter coffee, the decoction is mixed with milk and sugar, then poured back and forth between the Dabarah and Tumbler. This process not only aerates the coffee, creating a frothy top, but also enhances its texture and flavour. The result is a beautifully balanced cup of coffee, served at the perfect drinking temperature, with a satisfying froth on top. Known by various names such as Meter Coffee, Kumbakonam Degree Coffee, and Mylapore/Madras Kaapi, South Indian Filter Coffee is a testament to tradition and meticulous coffee preparation.

    In the ever-evolving world of coffee, the traditional South Indian Filter Coffee stands out, offering a taste of home and a reminder of the beauty in precision and patience. It's absolutely an authentic coffee experience.

For a detailed Recipe on How to make Coffee, Click here...

Cuisine - South Indian
Recipe Type - Beverage
Difficulty - Medium
Serves -2
Author - SM   


Brewing Time - 15-20 Minutes
Preparation & Cooking Time - 5–10 Minutes

Click here for an extensive collection Coffee Recipes...

How to make Traditional South Indian Filter Coffee



Closeup of hot filter coffee with froth in Dabarah and Tumbler, placed on a sofa armrest with a blurred background of a swing.

Closeup of Hot Filter Coffee in Dabarah and Tumbler


Essential Ingredients for Authentic Filter Coffee:

Coffee Decoction:

Finely ground coffee powder - 4 Tablespoons
Boiling water - ½ cup
 

For the Coffee:

Milk - ½ cup
Coffee decoction - 1-2 Tablespoons
Sugar or palm sugar - to taste
 

Serving:

Traditional Dabarah and Tumbler

 

Method - How to make Filter Coffee

Brewing the Decoction: 

  • Briefly heat the upper chamber of the coffee filter.
  • Add coffee powder and tamp it gently.
  • Pour boiling water over the coffee powder.
  • Cover and let it brew for 15–20 minutes.

Preparing the Coffee:

  • Heat the milk until it simmers.
  • Mix the decoction with hot milk and add sugar to taste.
  • Pour the mixture back and forth between the Dabarah and Tumbler to create froth.

Tips for the Perfect Filter Coffee

  • Use freshly ground coffee powder for the best flavour.
  • Always use freshly boiled milk.
  • Adjust the ratio of coffee powder and water to suit your taste.
  • Pouring the coffee back and forth aerates it, enhancing the flavour and creating a beautiful froth.

Tips & Tricks for the Perfect South Indian Filter Coffee

Selecting the Coffee Powder - best coffee for filter coffee:

  • Freshly Ground Coffee: I prefer buying freshly ground coffee powder from a local Kopitiam (Coffee Shop).
  • Indian Favourites: When in India, I used Green Label Coffee Powder, Café Coffee Day Coffee Powder, and Narasus Coffee, all of which work beautifully.
  • Experiment: Don’t hesitate to try different coffee powders to find your perfect blend.

Milk:

  • Freshly Boiled Milk: Always use freshly boiled milk for the best taste.
  • Reheating Milk: Avoid reheating milk, as it spoils the coffee’s flavour (use a double boiler method if necessary).
  • Milk Quality: Full cream milk is ideal for a richer, creamier coffee, often referred to as Degree Kaapi or Meter Kaapi.

Using the South Indian Coffee Filter:

  • Heat the Filter: Briefly heat the upper chamber (the part with holes) over a direct flame for about 4–5 seconds.
  • Assemble the Filter: Place the upper chamber over the lower chamber and add the coffee powder.
  • Tamping: Slightly press the coffee powder with the pressing disc, which ensures even distribution.
  • Alternative Method: You can also use an electric coffee maker to prepare the decoction.

Coffee Decoction:

  • Water Quantity: Use just the right amount of water to avoid a thin decoction.
  • Adjust Measurements: Tailor the amount of coffee powder and water to your preference.
  • Storing Decoction: Store the decoction in the refrigerator for up to a day if needed.
  • Adding Sugar: You can add sugar directly to the coffee powder for a thicker decoction.
  • Brewing: The first brew will be thick and strong. You can reuse the same mix for a lighter second brew, adding instant coffee powder for a blend of filter and instant coffee.

South Indian Filter Coffee:

  • Avoid Reheating: Never reheat the coffee as it affects the taste.
  • Temperature Control: Maintain the right temperature throughout the preparation.
  • Mixing: Pour hot milk and coffee decoction back and forth with sugar or palm sugar until the coffee froths. This aerates the coffee and dissolves the sugar thoroughly.
  • Balance: Don’t overdo the mixing to avoid ending up with cold coffee.
*Pro Tip: Practice makes perfect, and this rule definitely applies to making a perfect cup of South Indian Filter Coffee!

    South Indian filter coffee is more than just a beverage; it's a tradition and an art form. It is a unique Indian Coffee Recipe.  Whether you're a seasoned coffee lover or a newcomer to this delightful drink, mastering the perfect filter coffee is a rewarding experience. Enjoy every sip of this aromatic brew, served in the traditional Dabarah and Tumbler, and let it elevate your coffee moments.

Personal Note

    During my pregnancy, I stopped drinking coffee and tea. Since then, I quit drinking tea but couldn't resist the temptation of coffee. My kids know my love for coffee so well that my son always suggests places where we get good coffee, and my daughter makes me drool over her latest tries of good filter coffees in Coimbatore. She surprised me with a set of brass coffee Dabarah and Tumbler and prepared a wonderful filter coffee with palm sugar, capturing the moment with the picture above.




     Pomegranate-a fruit with a red hue, inside out, tiny red Arils/Seeds, which looks like Rubies embedded in a jewel, covered within a red rind. Pomegranates are not only beautiful, but these glorious red fruits are known for their amazing therapeutical uses. Pomegranate found its origin in Iran and was brought into Egypt in 1600 BC, where it was not only revered as an important food but was also widely used for its medicinal value. Pomegranates were considered to be a food of high esteem in those days.  The fact is evident as we can see these fruits in Egyptian Paintings and Tombs.  Many cultures consider Pomegranate as a symbol of fertility and prosperity.
     Eating the Pomegranate Arils or drinking it as a Juice, both ways the fruit proves to be beneficial.  It is one fruit which is equally good as a fruit and the juice.  The reason being the peel contains the maximum amount of antioxidants when juiced releases most of its nutrients.  Some find it difficult to deal with the little seeds, which makes juicing the fruit the best way to consume it.  All the more drinking Pomegranate Juice allows for quick and easy assimilation of nutrients into the bloodstream.
     Pomegranates are loaded with nutrients and has innumerable health benefits.  It is a great source of Antioxidants, Ellagic and Punicic Acid which are highly beneficial for cell regeneration and proliferation. Pomegranate Juice has a rich source of Vitamin A, C and E and Minerals such as Calcium, Phosphorous, Potassium, Iron, Folic Acid, Niacin, Thiamin, Folates and Riboflavin.

HEALTH BENEFITS OF POMEGRANATE JUICE

     Pomegranates have been used for its Medicinal Properties in the Middle East and in far East regions for over 100 years.  It was used as a Tonic to heal ailments like Ulcers and Diarrhoea.  The fruit and the Juice is believed to protect against Diabetes, Heart Diseases, Osteoarthritis, Cancer etc.,

  • Boosts Immunity - Pomegranate Juice has strong anti-bacterial and anti-microbial properties which help fight viruses & bacteria and boost our immunity system.
  • Prevents Anemia - Pomegranate Juice contains ample amount of iron. It helps in surmounting the red blood cell deficiency in the body
  • For a Healthy Heart - Pomegranate Juice keeps the Arteries flexible, decreases the inflammation in the lining of blood vessels, reduces the risk of blockages and thus helps maintain a healthy heart.
  • Regulates Blood Sugar Levels - Pomegranate Juice helps to regulate blood Sugar Levels.
  • Maintains Blood Pressure  - Pomegranate Juice helps to reduce High Blood Pressure.  It also keeps the blood from coagulating and forming blood clots.
  • Reduces the Risk of Cancer - High amount of Anti-oxidants in Pomegranate Juice helps to eliminate free radicals from the body and prevents the growth of Cancerous Cells.
  • Treats Diarrhoea and Dysentery - Pomegranate Juice is used in the treatment of diarrhoea and dysentery as it plays a vital role in the secretion of enzymes which aids proper digestion. Mixing 1 teaspoon of Honey in a glass of Pomegranate Juice is sure to cure indigestion problems.
  • Aids Digestion - Pomegranate Juice aids in the smooth functioning of the stomach, heart and liver. The high amount of dietary fibre in Pomegranate Juice helps to improve digestion and regulate bowel movement.
  • Prevents Dehydration -  Pomegranate Juice helps to control the thirst and hydrates the body.
  •  It also soothes urinary tract infection, eases the flow of urine and also helps to dissolve Gall Bladder Stones.
  • Weight Loss - Pomegranate Juice has no Saturated fats or Cholesterol, it is highly recommended for those aiming to lose weight.
  • Helps in Cartilage Regeneration - Pomegranate Juice relieves symptoms of arthritis and bone inflammation. It acts as an inhibitor on cartilage damaging enzymes and hence it is highly recommended for people suffering from Osteoarthritis.
  • Helps Prevent Alzheimers - A regular intake of Pomegranate Juice may curb the onset of neurological problems like Alzheimer disease.
  • Beneficial during Pregnancy -  Pomegranate Juice is a great source of a number of vitamins and minerals including folic acid which helps in the overall development of the foetus.  Potassium content in this juice help prevents leg cramps that are generally associated with pregnancy. When consumed regularly by expectant mothers, it is known to lower the risk of premature childbirth or birth of babies with low birth weight.
  • Good for Skin - Pomegranate Juice helps to reduce Wrinkles, heals scars, is also known to prevent Pimples.  The juice, when applied topically or taken as a drink is an excellent home remedy for healthy, vibrant and youthful skin.
  • For a Healthy Hair - Pomegranate Juice strengthens the hair follicles which in turn prevent hair fall, thus giving the hair a healthy and lustrous appearance.


Recipe Type - Drink
Difficulty - Medium
Serves - 1-2
Author - SM  

Preparation Time - 15 -20 Minutes


For more JUICES, DRINKS & SMOOTHIES, Click here...


HOW TO MAKE POMEGRANATE JUICE

 

INGREDIENTS :

Pomegranate Seeds - 2 Cups
Sugar/Honey - 1 Tbspn
Water -1/ 2 Cups

Add-ons(If preferred) :

Lime Juice - 1/2 Tbspn
Mint Leaves - Few


METHOD :

    • Using a knife, slice off the top part of the Pomegranate that looks like a crown.
    • Score the Pomegranate into 4 or 6 sections.
    • Break open the Pomegranate into sections.
    • Break apart the Pomegranate Arils and discard the rinds and linings.
    • Add Pomegranate Arils along with some Water into a blender.
    • Blend until all the Arils have been crushed.
    • Pour the Pomegranate Juice through a strainer. 
    • The pulp would be thick so it will take some time for the juice to be strained.
    • To speed up the process, press the pulp with a spoon/spatula.
    • I use my juicer jar(which came along with my blender) for the purpose, which has a strainer within which makes the process easier.
    • Collect the strained Pomegranate Juice in a bowl. 
    • Add Honey/Sugar to sweeten up the Juice.
    • Pour it into a tall glass and serve the Pomegranate Juice chilled or at room temperature.
    • Can add few teaspoons of Lemon Juice to add  zing to the Pomegranate Juice.
    • Muddle few Mint Leaves and pour chilled Pomegranate Juice over it for a mint flavoured Pomegranate Juice.

    NOTES :

    • Pomegranate can stain your hands, so wear a glove while cleaning the fruit.
    • It can also stain your clothes.
    • I have used 1 Big Fruit in this recipe and I made 2 Tall glasses of Pomegranate Juice out of it.
    • Adding Sweeteners to the drink is purely optional.
    • Adding Lemon Juice or Mint Leaves to the juice can give you an extra note of taste and flavour to Pomegranate Juice. But it is purely optional.
    • Freshly extracted Pomegranate Juice(without added sweeteners) can be stored in the refrigerator for about 2-3 days.

    Important - Food Safety :

    Few Precaution must be exercised while drinking Pomegranate Juice regularly.
    • Pomegranate Juice is not recommended for people suffering from Influenza, Cough and for those with a phlegmatic condition.
    • It is not advisable to drink Pomegranate Juice if you have Constipation.
    • Pomegranate Juice has certain antioxidants that lower the blood pressure.  Care should be taken while drinking this juice along with the medication prescribed to lower blood pressure. This can result in a condition with dangerously low blood pressure, known as 'hypotension'.
    • Pomegranate may cause allergic reaction to people with certain plant allergies and asthma. Allergic reactions may include, vomiting, red itchy eyes, hives and difficulty in breathing.
    • Pomegranate is also known to interfere with some medicines, particularly those to lower cholesterol levels known as statins.
    *Consult your physician before drinking Pomegranate Juice if you are under certain medications or known to have any allergies.
      _______________________________________________________________________________

      DISCLAIMER:

      Please remember these treatments options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician, homeopath, naturopath, or herbalist for professional advice in any matter related to your health. This article is for information purposes only.



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        Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.

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