Thoran/Upperi is a quick fix Veggie stir-fry prepared in traditional Kerala style. Yard Long Beans colloquially called Achinga Payar in Malayalam is a common local vegetable. My mother says some long varieties with 36 -42 Bean Seeds are there, but what we get in India are the smaller ones. When I saw these Yard long Bean variety in Malaysian market I was literally awed by the length of the vegetable with a dark greener shade. But it tasted the same except, it was crunchier.
Unlike other Thorans, Achinga Payar/Long beans Thoran is prepared in a slightly different method. Cooked Long Beans are seasoned with sightly crushed/coarsely ground Coconuts, Shallots, Dry Red Chillies & Cumin Seeds mix. This is a simple recipe which can be easily prepared for a lunch or can be added as a side dish in the long-list of dishes in a Sadhya. This Achinga Payar Thoran is an excellent side dish for Rice or simply pair it up with Kanji/Rice Porridge.
Crush/Coarsely grind grated Coconut with Shallots, Garlic, Dry Red Chillies & Cumin Seeds and keep it aside.
Heat Oil in a pan, splutter Mustard Seeds and Curry leaves.
Add finely chopped Long Beans/Achinga Payar along with Turmeric Powder, Salt and a pinch of Sugar.
Sprinkle some water.
Cover and cook briefly.
Once the Long Beans/Achinga Payar is cooked, add coarsely ground Coconut mix and give a quick stir.
Cook for a while on a low flame until the raw flavour goes.
Serve Achinga Payar Thoran/Stir-fried Long Beans along with Rice and any Curry of your choice.
NOTES :
Some do not add Onions & Garlic while cooking for a Sadhya.
Then, Coarsely grind the grated Coconut with Cumin Seeds & Dry Chillies.
Adding Sugar is purely optional, but it will help to retain the green colour in the vegetable.
Kerala-style Broad Beans Stir-Fry recipe
Amma's Special Avarakka Upperi Recipe – Traditional Kerala Stir-Fry
Avarakka Upperi | Broad Beans Stir-Fry, Kerala Style
Avarakka (Broad Beans/Flat Beans) is not a commonly available vegetable in the local market. Whenever we find Avarakka, we make sure to grab some! Though we were not huge fans of it earlier, its rarity has made us appreciate it more, and now we love incorporating it into our meals. I usually make stir-fries, simple Poriyals, Kerala-style Thoran, Mezhukkupuratti, or add it to Sambar or Puli Kuzhambu.
A Nostalgic Cooking Tip from Amma
As usual, during a chat with my mom, I mentioned that we got some fresh Avarakka. Our conversation drifted to different recipes when I recalled a unique Upperi she makes with Long Beans. That’s when I realised I had never tried making it with Avarakka! My mom's cooking style is still something I am learning—except for Amma's Varutharacha Sambar & Achan's Erachi Curry, which have become staples in my kitchen.
What is Upperi? | Thoran vs Upperi vs Mezhukkupuratti
Upperi is a common term used in Kerala for a simple stir-fry, much like Thoran or Mezhukkupuratti. These are different styles of vegetable stir-fries with slight variations.
Thoran: Stir-fried vegetables with grated coconut, often with mustard seeds and curry leaves.
Upperi: Similar to Thoran but with coarsely ground coconut and minimal spices.
Mezhukkupuratti: A dry stir-fry cooked with oil and spices, without coconut.
Upperi, Thoran, or Mezhukkupuratti?
Ever wondered what makes these Kerala stir-fries unique? Dive into the
flavours of God's Own Country and master the art of these simple yet
delicious dishes! Click here for the full scoop!
Amma’s Avarakka Upperi – A Nostalgic Delight!
This Avarakka Upperi is a simple yet delicious stir-fry loaded with coconut, giving it a texture and taste similar to Peera Pattichathu. You can prepare this Upperi with Avarakka (Broad Beans), Achinga Payar (Long Beans), Bitter Gourd, French Beans, or any vegetable of your choice.
With initial tempering of Mustard Seeds & Curry Leaves in Coconut Oil we have to add thinly sliced or chopped Avarakka/Long Beans or any other vegetable of your choice, along with Turmeric Powder, Salt & a pinch of sugar into it. Then, we have to add coarsely ground mixture of Coconut, Garlic Cloves, Dry Red Chillies & Cumin Seeds into it and cook the vegetable with a little bit of water. Once cooked, switch off the flame & finish off the Upperi with a drizzle of Coconut Oil.
Avarakka - Fresh Broad Beans
Health Benefits of Avarakka (Broad Beans/Flat Beans)
Avarakkai or the Indian
Broad Beans are a type of vegetable which belongs to Beans family. It is
also called as Flat Beans. It is a good source of Protein, Fibre,
Potassium, Iron, Vitamin A, B, C & K. Avarakkai is a Bean like
vegetable, green coloured, tender with small seeds. Avarakka is not just tasty but also highly nutritious. Here’s why you should add it to your diet:
Aids in weight loss (low in calories!)
Strengthens bones and hair
Supports heart health
Helps reduce blood cholesterol
Improves digestion and relieves constipation
Boosts immunity
Provides relief from osteoarthritis
Helps regulate blood sugar levels, reducing the risk of diabetes
How to Make Avarakka Upperi | Kerala-Style Broad Beans Stir-Fry with Coconut
Amma’s Avarakka Upperi – A Traditional Kerala-style stir-fry!
Ingredients
For Avarakka Upperi:
2 Cups Avarakka (Broad Beans)
1 Tablespoon Coconut Oil
1 Teaspoon Mustard Seeds
1 Sprig Curry Leaves
1/4 Teaspoon Turmeric Powder
Saltto taste
A pinch of Sugar (optional)
To Grind:
1/4 Cup Grated Coconut
1-2 Garlic Cloves
2 Dry Red Chillies
A pinch of Cumin Seeds
To Drizzle:
1 Teaspoon Coconut Oil
Method - Step-by-step Guide on How to make Avarakka Upperi:
Grinding
Start by preparing the coconut spice mix. Coarsely grind the grated coconut, garlic cloves, dry red chillies, and cumin seeds until well combined.
Cooking Upperi
Heat 1 tablespoon of coconut oil in a pan. Once hot, splutter mustard seeds and curry leaves to create an aromatic tempering.
Adding Avarakka(Broad Beans)
Add the chopped Avarakka (Broad Beans) to the pan along with turmeric powder, salt, and a pinch of sugar (optional). Stir well to coat the beans with the spices.
Incorporating Coconut Mix
Add the coarsely ground coconut mixture to the pan and mix it thoroughly with the beans.
Simmering
Pour a little water into the pan, cover, and cook on low heat until the Avarakka becomes tender and absorbs all the flavours. Stir occasionally to prevent burning.
Finishing Touches
Once the vegetable is fully cooked, switch off the flame. Drizzle 1 teaspoon of coconut oil on top for an authentic Kerala touch.
Infusing Flavours
Cover the pan for a few minutes to allow the flavours to infuse. Serve hot with rice and curry!
"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.
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.
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.
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.
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.
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
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.
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
CABBAGE THORAN
'Thoran/Upperi' is a simple stir-fry prepared with finely chopped vegetable, usually seasoned with mild spices and condiments and few spoons of grated coconut are added to the stir-fry. The vegetables are finely chopped in a local method called 'Kothi Ariyal'. It is literally a skill according to me, cutting the vegetables holding them in a hand and chopping it out as finely as possible with a sharp knife. The fact is that no cutting board is used for the purpose.
Most of the dishes in Kerala cuisine has Coconut, Coconut and more Coconut or Coconut Milk or the dishes would be prepared in Coconut Oil. That gives the typical 'Nadan Ruchi' the most phenomenal & authentic taste and flavour of 'Deivathinthe Swantham Nadu' - God's Own Country. Thoran/Upperi is a predominant item served along with various other dishes in a Kerala Sadhya (Banquet).
Various Vegetables like, Cabbage, Long Beans, French Beans, Snake Gourd, Bitter Gourd, Beetroot, Carrot, Spinach etc., can be cooked in this method. Even vegetables like Cabbage, & Carrot, Beans & Carrot, or all three can be mixed together and prepared in the same way.
Finely chop Shallots, Green Chillies, Garlic & Ginger.
Heat Oil in a pan, splutter Mustard Seeds, Bengal Gram/Urad Dhal and Curry leaves.
Add finely chopped Shallots, Green Chillies, Garlic, Ginger and saute until shallots turn translucent.
Add a pinch of Cumin seeds followed with finely chopped Cabbage.
Add Salt & Sugar and give a quick stir.
Cover and cook briefly.
Add in grated coconut and mix well.
Cook for a while on a low flame.
NOTES:
Can add a pinch of Turmeric if preferred.
Some do not add Onions & Garlic while cooking for a Sadhya.
Adding Garlic & Ginger is truly optional.
Traditional Kerala Kanji Meal with Payar, Chammanthi & Achar
"Kerala Kanji (Rice Porridge) – A Soulful Meal with Payar, Chammanthi & Achar"
Feeling under the weather or just nostalgic for home? Kerala Kanji is the bowl of warmth your soul has been craving
Kerala Kanji – the humble rice porridge that’s anything but boring. Known asà´•à´ž്à´žി in Malayalam and கஞ்சி in Tamil, and is revered as a healing food in Ayurvedic traditions, this dish is often served with Cheru Payar Thoran, Thenga Chammanthi, Kadumanga Achar and Pappadam – making it a balanced, nostalgic meal. Whether you're nursing a cold, recovering from therapy, or simply craving comfort, Kanji delivers both flavour and gut-friendly nourishment. Read on for recipes, serving tips, pro tricks, and the real story behind this age-old Kerala comfort food.
"Sadhya Vibhavangal: Crafting the Ultimate Onam Feast"
Experience the Essence of Kerala with a Complete Sadhya
Onam is around the corner, and what better way to celebrate than with a traditional Kerala Sadhya? This grand feast, brimming with authentic flavours and cultural richness, is a must-have during festive celebrations like Onam and Vishu. But don’t stop there! Whether it’s a wedding, birthday, or just a special day, Sadhya is a culinary delight worth indulging in any time of the year.
CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM
It is a common joke of a Malayalee that, if Sir Isaac Newton was born in India, instead of an apple, a jackfruit might have hit his head. If so, the irony would be that he wouldn't have lived to proclaim his Law of Gravity. Well, so is the popularity of this amazingly big fruit in God's Own Country. Least to mention the variety of dishes made out of this fruit. Right from a young raw jackfruit to the ripe one, at different stages of its growth, there comes a dish made out of Jack fruit in Kerala.
JACK FRUIT
Idi Chakka Thoran/Podithuval - made from very young Raw Jack fruit.
Chakka Puzhukku/Chakka Aviyal/Chakka Chips/Raw Jackfruit Cutlets etc., from fully grown but still raw Jack fruits.
So, when I got one full Jackfruit fresh from my husband's factory, I was taken aback not knowing how I could use up a whole Jackfruit, topped with my anxiousness of how to cut it and clean it. Cleaning a jackfruit, yes I have done it, but cutting open a full fruit was a task on its own. It was always done by my husband, who happened to be busy, couldn't extend a helping hand. So, as they say, there's always a first time - I got into action and with all effort and preparation. In the next two hours, I had a big bowl full of Sweet Jackfruit Pods and a box full of Jack fruit seeds.
JACK FRUIT
My next task was to try out Chakka Varittiyathu, my first ever trial with Jackfruit preserve. Though I have seen my Mom & Dad making this numerous times, this was my first attempt in trying out Chakka Varattiyathu. Chakka Varatti or Chakka Varattiyathu is nothing but a localized Jack fruit Jam from God's own country - Kerala. Chakka Varattiyathu is a Jam or a preserve made out of ripe & sweet Jack fruit ground or cut into small pieces cooked in Jaggery. It is a kind of preserve which could last for up to a year, if done properly. Yet another Summer treat with locally available seasonal fruit.
Though a time-consuming process, A Kerala household is sure to have this preserve ready to be catered year round, a common household process of preserving the seasonal produce. And needless to say that it could be eaten as a dessert and can be converted into delicacies like Chakka Pradhaman, Chakka Ada, Kumbilappam, Chakka Appam etc., when the Fruit is not in season.
Add in the ghee once the Chakka Varttiyathu starts to thicken. Otherwise, the Jaggery-jackfruit mixture absorbs ghee quickly, and you may need to add more ghee to get the desired consistency.
Adjust the amount of Jaggery to suit your sweet tooth. I have used 11/2 Cups of Jaggery in this recipe.
Adding Cardamom & Dry Ginger Powder is purely optional.
Store them in clean and dry, sterilized jars.
Allow it to cool down completely before refrigerating.
Stays good for up to a year.
For a traditional method of Canning, process the Jars using the hot water bath method for 10 minutes.
You
can also freeze Chakka Varattiyathu, but make sure to leave a little
space at the top of the jar, as it expands in the freezer.
Can cook Chakka Pradhaman, Chakka Ilayada, Chakka Unniyappam, Kumbilappan etc., with Chakka Varattiyathu.
BEETROOT PORIYAL
Beetroots - beautifully coloured vegetable with a down to earth smell. Lovely Ruby Bulbs dangling from Emerald leaves - A miracle of nature, perfection personified. In the sense of shape, smell, colour and nutrition. What I love most of this vegetable is its magical colour which can turn anything you add into a deep pink, overpowering its true nature. Then comes the wonderful earthy smell synonymous to this vegetable.
Beetroot is a superfood to keep you in the Pink of Health. It is a good source of Iron, Folates and are rich in Anti-oxidants. It detoxify our system, lowers Blood Pressure, purifies the blood, cleanses the liver and boosts stamina.
Any Vegetable Poriyal is a common dish prepared at home. It is quite similar to Thorans prepared in Kerala, but with a slight variation in seasoning. Thorans aren't seasoned with Black Gram Dhal/Bengal Gram Dhal, but rest of the ingredients remain the same. Not a day goes without a Poriyal/Thoran. It serves as a good combo with Rice and Sambar/Curry, Rasam, Curd etc., Adding Coconut to Poriyals is you choice.
Beetroot is one default vegetable in my pantry and love to prepare variety of dishes out of it. Usually I prepare my favourite Beetroot Curry, Beetroot Poriyal/Thoran and Beetroot Pachadi. We can even make Beetroot Sabzi which goes along with Chappathis and Puris. Try your hand with Beetroot Paratha/Beetroot Puri for a beautiful coloured Indian Breads. I love the way Beetroots transforms the colour of a dish.
Course : Side dish Spice Level : Moderate Difficulty : Easy Serves : 4 Author : SM
Preparation Time - 5 -10 Minutes
Cooking Time - 5 - 10 Minutes
INGREDIENTS :
Beetroot - 2 Nos.
Shallots - 4-5 Nos.
Garlic - 2 Cloves
Green Chillies - 2 Nos.
Grated Coconut - 3 Tbspn
Turmeric - a Pinch
Salt - To Taste
Sugar - A Pinch(Optional)
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.
