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Poduthol () is a
Pachakkari Poduthol
/ref> After cooking, curry leaves and mustard fried in coconut oil is poured over it along with cloves of garlic.
Poduthol () is a South India
South India, also known as Dakshina Bharata or Peninsular India, consists of the peninsular southern part of India. It encompasses the Indian states of Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, and Telangana, as well as the union territo ...
n North Malabar
North Malabar refers to the geographic area of southwest India covering the state of Kerala's present day Kasaragod, Kannur, and Wayanad District, Wayanad districts, and the taluks of Vatakara, Koyilandy, and Thamarassery in the Kozhikode Distri ...
side dish. It is generally served with cooked rice at lunch and dinner. It is customarily served in celebration of weddings and other ceremonies.
Method of cooking
The first step in cooking poduthol is finely chopping vegetables, including cabbage, beans, unripe jackfruit, carrot, unripe banana, yardlong bean,bittergourd
''Momordica charantia'' (commonly called bitter melon; Goya; bitter apple; bitter gourd; bitter squash; balsam-pear; with many more #Alternative names, names listed below) is a tropical and subtropical vine of the family Cucurbitaceae, widely ...
, whitespot giant arum and leaves such as green or red cheera, ''Moringa oleifera
''Moringa oleifera'' is a fast-growing, drought-resistant tree of the family Moringaceae, native to the Indian subcontinent. Common names include moringa, drumstick tree (from the long, slender, triangular seed-pods), horseradish tree (from th ...
'', ''Ipomoea aquatica
''Ipomoea aquatica'', widely known as water spinach, is a semi- aquatic, tropical plant grown as a vegetable for its tender shoots. ''I. aquatica'' is generally believed to have been first domesticated in Southeast Asia. It is widely cultivate ...
'' and ''Sesbania grandiflora
''Sesbania grandiflora'', commonly known as vegetable hummingbird, katurai, agati, or West Indian pea, is a small leguminous tree native to Maritime Southeast Asia and Northern Australia. It has edible flowers and leaves commonly eaten in Southea ...
''. These finely chopped leaves and vegetables are combined with turmeric powder
Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast A ...
, chili powder
Chili powder (also spelled chile, chilli, or, alternatively, powdered chili) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (in which case it is also sometimes known as chili p ...
, sliced onion and grated coconut. The mixture is put in a hot pan and stirred until fully cooked./ref> After cooking, curry leaves and mustard fried in coconut oil is poured over it along with cloves of garlic.
See also
*Kalathappam
Kalathappam (കലത്തപ്പം) is a food from North Malabar and South Malabar, especially Kannur, Malappuram and Kasaragod. It is known as kalthappa by the Beary Muslims of Mangalore.
It is a rice cake made of ground rice (brown rice) ...
* Kinnathappam
Steam plate cake (commonly known as Kinnathappam in Kerala, India) is a popular traditional sweet cake widely consumed in Kerala. There are two variants of Kinnathappam. One is white and another is black. longKalaripayattu
Kalaripayattu (; also known simply as Kalari) is an Indian martial art that originated in modern-day Kerala, a state on the southwestern coast of India. Kalaripayattu is known for its long-standing history within Indian martial arts, and is ...
* Thoran
Thoran ( ml, തോരൻ, pronounced ; or upperi in Northern Kerala is a class of dry vegetable dishes combined with coconut that originated in the Indian state of Kerala. This common dish is usually eaten with rice and curry and is also par ...
References
{{Reflist South Indian cuisine