Pothichoru (Nostalgic Food Parcels wrapped in Banana Leaf) with Kerala Style Omelette

The other day I was yearning for pothichoru and when I told H, he also was like its long time since we had pothichoru. I don't have much fond memories of pothichoru except for the pothichoru that we carried on our train journey when returning from Kerala after vacations. This happened only once in a year but believe me the taste of the hot piping Kerala cooked matta rice and the yummy sides, the aroma of the wilted leaves stayed fresh in our minds for another one year till we visited Kerala again. However H used to carry pothichoru during school times and even during college times which was a regular affair with all school going kids of that generation in Kerala I believe. After marriage, pothichoru was a rare entity except for a short train travel sometimes. Now its a long time since we had pothichoru and no wonder I wished to have one. Sooner did we get some fresh banana leaves and I just decided pothichoru for all at home for a change for lunch. Sounds funny?? But I did prepare it and we were so excited to have pothichoru which can't be expressed in words, you should definitely make and enjoy. 

The traditional pothichoru includes cooked matta rice, coconut based chammanthi(chutney), thoran, mezhukuparetti, a fish fry or omelette and a pickle. The fresh banana leaves is washed and then wilted over a burning flame so that it becomes easy to fold and pliable. The food is then served on this leaf and folded, wrapped and packed. When opened, the wrapped up food looks squeezed up with all sides and you get a warm aroma of the wilted leaf. The below listed list includes all the variations that you can prepare with each of the sides. I have already shared most of the items as individual post so just sharing the Kerala style omelette recipe in this post that I haven't shared yet. If you are a avid fan of pothichoru,am sure you will give this a try soon !!

POTHICHORU ITEMS-

1. Cooked Matta Rice 
2. Chammanthi or chutney- Thenga Chammanthi /Pacha Manga Chammathi / Nellika Chammanthi
3. Stir fry (Mezhukuparetti) -Kovakka Mezhukuparetti/ Kaya Mezhukuparetti/ Payaru Mezhukuparetti / Pavakka Mezhukuparetti 
4. Thoran (stir fry)- Cheera Thoran/ Beans Thoran / Kothamara- carrot thoran
5. Pickle / achar- Naranga Achar/ Kadumanga Achar / Nellika Achar / Pavakka Achar
6. Omelette(recipe below) / Fish fry or both

Preparation time ~ 10 minutes

Cooking time ~ 10 minutes

Serves ~ one omelette

Ingredients 

for making kerala style omelette

eggs 2

shallots 10 sliced

ginger 1/2 ' piece chopped

green chillies 1 chopped

curry leaves a sprig torn

oil 1 tbsp + 1 tbsp

salt to taste

grated coconut 2 tbsp

or milk 2 tsp

Method 

Making Omelette

• Beat the eggs with a little salt. If you are using grated coconut then omit adding milk. Else add milk and beat the egg mixture well.

• Heat  1tbsp oil in a non stick pan and add the shallots, chopped ginger, green chillies and curry leaves. Saute a minute and switch off flame when shallots turn translucent.(This is another optional step that is followed at my H's place. My MIL says this way sauteeing prevents the raw taste of ginger and green chillies.) Then add this to the egg mixture when slightly cooled.

• Heat the remaining 1tbsp oil in the same pan and add the egg mixture. Cook on low medium flame and wait till the sides look browned. Flip the other side and cook for another minute. Transfer to a plate and enjoy.

ASSEMBLING POTHICHORU

• Cut a fresh  banana leaf or buy banana leaves. Clean off any dirt or dust by washing under running tap water. Wipe dry. From the back of the leaf cut a small portion of the thick midrib of the leaf length wise which can be then used for tying the leaf (optional) and also cutting the midrib slightly thin makes the leaf more pliable to fold.

• Switch on the stove and hold the leaf on top of the stove to wilt lightly so that it becomes more pliable.

• Now place cooked matta rice in the center. 
• Place the stir fry(thoran), mezhukuparetti, chammanthi, achar on the sides of cooked rice and  fish fry or omelette or both on top.I have used cheera thoran, pavakka mezhukuparetti, thenga chammanthi, nellikka achar and omelette. I have shared all of these recipes before and so not posting again except the omelette which I listed above.

• Now gently fold the leaf lengthwise and then close breadth wise. Tie using the torn midrib string or place on a news paper and roll to fold. place a rubber band.
• Keep covered for half an hour and open to devour or if you are taking as pack for travel then devour during travel. 

NOTES

*You can directly add the shallots, ginger, green chillies and curry leaves to the egg mixture and beat along with egg. Sauteeing is an optional step.

*Also add grated coconut if using to the egg mixture and beat along with other veggies. Adding grated coconut adds taste and volume to the omelette. My home they do add grated coconut but H's place don't. So I haven't added here.

*Adding milk makes the omelette fluffy.