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Pothichoru
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Pothichoru Recipe By Chef undefined

Pothichoru Recipe

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Pothichoru means a meal wrapped in banana leaf. Chef Pankaj Bhadouria shares the recipe in detail.

Preparation Time

Preparation Time

15-20 Min

Cooking Time

Cooking Time

10-15 Min

Meal Type

Meal Type

main course

Difficulty

Difficulty

MEDIUM

Ingredients For Pothichoru Recipe

  • For Thenga Chammanthi

    • 1 cup freshly grated coconut

    • 2-3 Madras onions

    • 2-3 dried red chillies

    • 1 tsp red chilli powder

    • 8-10 curry leaves

    • 1-2 tamarind pieces

    • salt to taste

  • For Beetroot Thoran

    • 1 tbsp coconut oil

    • 1 tsp white lentils

    • 1 tsp fenugreek seeds

    • 1 cup grated beetroot

    • salt to taste

    • 3-4 Madras onions

    • 1 tbsp chopped garlic

    • 1 tsp turmeric powder

    • 1 tsp cumin seeds

    • 1 tsp red chilli powder

    • 1/2 cup freshly grated coconut

    • 7-8 curry leaves

  • For Moru curry

    • 2 tbsp coconut oil

    • 1 tsp mustard seeds

    • 1 tsp fenugreek seeds

    • 1 tsp cumin seeds

    • 2-3 dried red chillies

    • 6-7 sliced Madras onions

    • 1 tbsp crushed garlic

    • 1 tbsp chopped ginger

    • 1 tbsp chopped green chillies

    • salt to taste

    • 1 tsp turmeric powder

    • 1 cup curd

    • 1 cup water

  • For Pothichoru

    • banana Leaf

    • 1 cup cooked red rice

    • 1 tbsp mango pickle

How to make Pothichoru Recipe?

  1. In a mixer jar, grind freshly grated coconut, Madras onions, dried red chillies, red chilli powder, curry leaves, tamarind pieces, salt and water into a paste.
  2. Heat coconut oil in a pan, add white lentils, fenugreek seeds, grated beetroot, salt and saute.
  3. In a mixer jar, grind Madras onions, chopped garlic, turmeric powder, cumin seeds, red chilli powder, freshly grated coconut into a paste.
  4. Add the mixture to the pan and saute it for 2-3 mins.
  5. Add curry leaves and mix.
  6. Heat coconut oil in a kadhai, add mustard seeds, fenugreek seeds, cumin seeds, dried red chillies and saute.
  7. Add sliced Madras onions, crushed garlic, chopped ginger, chopped green chillies, salt, turmeric powder. Turn off the heat.
  8. Add the curd and water mixture and cook on low flame.
  9. Heat a pan and place a banana leaf on the pan. Heat the leaf from both sides until it becomes smooth to fold.
  10. Place the rice at the centre of the banana leaf. Make a well at the centre of the rice and fill it with the curry.
  11. Keep the beetroot thoran on the edge of the well and thenga chammanthi on the side with mango pickle.
  12. Fold the banana leaf & tie it up like a parcel.

View Step by Step Recipe

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In a mixer jar, grind freshly grated coconut, Madras onions, dried red chillies, red chilli powder, curry leaves, tamarind pieces, salt and water into a paste.

digitalCover

Heat coconut oil in a pan, add white lentils, fenugreek seeds, grated beetroot, salt and saute.

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In a mixer jar, grind Madras onions, chopped garlic, turmeric powder, cumin seeds, red chilli powder, freshly grated coconut into a paste.

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Add the mixture to the pan and saute it for 2-3 mins.

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Add curry leaves and mix.

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Heat coconut oil in a kadhai, add mustard seeds, fenugreek seeds, cumin seeds, dried red chillies and saute.

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Add sliced Madras onions, crushed garlic, chopped ginger, chopped green chillies, salt, turmeric powder. Turn off the heat.

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Add the curd and water mixture and cook on low flame.

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Heat a pan and place a banana leaf on the pan. Heat the leaf from both sides until it becomes smooth to fold.

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Place the rice at the centre of the banana leaf. Make a well at the centre of the rice and fill it with the curry.

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Keep the beetroot thoran on the edge of the well and thenga chammanthi on the side with mango pickle.

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Fold the banana leaf & tie it up like a parcel.

Pothichoru means a meal packed in a banana leaf. In earlier times, when there were no boxes to carry lunch, the lunch or meal was packed in banana leaf. This packed meal generally comprises of a rice dish, chutney, vegetable side dish and pickle. They are packed in a pre-heated banana leaf and tied together with a string to hold it together.

Chef Pankaj makes Tenga chammandi, Moru curry, Beetroot thoran and rice as her food items of the meal package. Tenga chammandi is a thick gravy made with coconut, shallots and spices. Moru Curry is buttermilk tempered with spices, and Beetroot thoran is a subzi made with beetroot and masalas. Pothichoru makes for a filling meal.

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