Spices have always played an integral part of Kerala’s history. Be it famous international restaurant chains or local eateries, there is everything a foodie could ask for prepared with that special Kerala taste to it. The cuisines from deep jungles of Kerala cater to vegetarians and non-vegetarians alike.
Pantithal is a vegetarian tribal cuisine from Malabar, Kerala. Pantithal leaves which are available locally at many vendor stalls are must for this dish.
- Pantithal Leaves
- Green chilli
- Cumin powder
- Turmeric powder
- Coconut oil
- Tamarind water
Method of preparation:
Step-1: Heat some oil in an earthen vessel. Into this put onion and green chillies.
Step-2: Stir a bit. Into this add the cleaned Pantithal Leaves which should be duly chopped.
Step-3: Stir well and cook with the vessel covered.
Step-4: After some time remove the lid and add some turmeric powder. Stir a bit.
Step-5: Next add a pinch or two of cumin powder and also some tamarind water.
Step-6: Stir gently. Cover the vessel and cook for some more time.
Step-7: Once the water leaves the vessel, the dish is ready to be consumed hot, often as an accompaniment to the main course.
Pantithal is among those tribal cuisines from deep jingles which are worth giving a shot in Kerala.