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Pothichoru
Pothichoru (പൊതിച്ചോറ്): Kerala rice meal wrapped in a wilted banana leaf with cabbage thoran and coconut chammanthi
Before steel tiffin carriers, Kerala's schoolchildren and office workers carried pothichoru, a parcel of hot rice, a dry vegetable thoran, coconut chammanthi and a dab of pickle, folded inside a banana leaf that had been passed over a flame. By lunchtime the leaf's aroma has seeped into the rice; the whole parcel is still sold on trains and at festivals. Fried egg or fish fry are often tucked in; this is the vegetarian version. The common mistake is wrapping the leaf without wilting it first, so it cracks and leaks. Chef's tip: pack the rice warm, not steaming, and eat within four hours, or cool everything and keep the parcel cold until lunch.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 2
Ingredients
For the rice
- 7 oz Kerala matta rice or ponni ricerinsed
- ½ tsp salt
For the cabbage thoran
- 9 oz white cabbagevery finely chopped
- 1 ⅜ oz grated coconutfresh or frozen
- 1 green chillichopped
- ¼ tsp ground turmeric
- 1 tbsp coconut oil
- ½ tsp mustard seeds
- 10 curry leaves
- ½ tsp salt
For the chammanthi
- 2 ⅛ oz grated coconutfresh or frozen
- 2 dried red chilliestoasted in a dry pan
- ½ tsp tamarind paste
- ¼ tsp salt
To pack
- 2 tbsp lime or mango pickle (optional)
- 2 large pieces banana leavesabout 40 x 40 cm
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Method
0/8 doneStep 1: Boil 7 oz Kerala matta rice or ponni rice in plenty of water with ½ tsp salt until tender (about 25 minutes for matta, 15 for ponni), then drain well.
25 minStep 2: For the thoran, crush 1 ⅜ oz grated coconut, 1 green chilli and ¼ tsp ground turmeric together roughly with your fingers or a quick pulse in a grinder.
Step 3: Heat 1 tbsp coconut oil in a pan over a medium heat, add ½ tsp mustard seeds and, once they pop, 10 curry leaves. Add 9 oz white cabbage and ½ tsp salt and stir-fry for 4 minutes.
4 minStep 4: Add the coconut mixture, stir, cover and cook over a low heat for 3–4 minutes, until the cabbage is just tender and dry.
4 minStep 5: For the chammanthi, grind 2 ⅛ oz grated coconut, 3 small shallots, 2 dried red chillies, ½ tsp tamarind paste and ¼ tsp salt with a splash of water into a coarse, thick paste that holds together when pressed into a ball.
Step 6: Wipe 2 large pieces banana leaves and pass each one over a gas flame or hot plate for a few seconds, until it turns glossy dark green and pliable.
2 minStep 7: Spoon half the rice into the centre of each leaf, then arrange the thoran, a ball of chammanthi and 2 tbsp lime or mango pickle, if using, around it. Fold the leaf into a tight parcel and tie or wrap in paper.
Step 8: Eat within 4 hours at room temperature, or cool the food before wrapping and keep the parcel in a cool bag with an ice pack.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 10 g
- Carbs
- 88 g
- Fat
- 19 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pothichoru take?
- About 60 minutes in total: 25 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of kerala matta rice or ponni rice?
- Any long-grain rice, same amount.
- What can I use instead of white cabbage?
- Savoy or spring greens, same weight.
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