Pothichoru Recipe By Chef Pankaj Bhadouria

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.

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

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

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

Add curry leaves and mix.

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

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

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

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

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.

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

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