Malabar Pathiri and Egg Curry


Pathiri is much loved Kerala Muslim traditional specialty prepared and served on special occasions, including parties for newly married couples and during Iftar in the Muslim fasting month of Ramadan. Pathiri is also known as aripathiri, ari pathil or pathil in some parts of the Malabar region. There are many types of Pathiris, like Erachi pathiri, Poricha pathiri, Neipathiri, Meen pathiri, etc. It is usually prepared for dinner and served with egg curry and meat curry.

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Ari Pathiri


Rice Flour. 3 cups ( 250 ml)

water -3 cups + 1 cup

Coconut oil -2 tsp

salt according to taste

Rice flour for dusting-1/2 cup

Egg Curry

Shallots -5

Curry Leaves-12




Coconut-1 cup

Green chilli -2

Chilli Powder -1/2 tsp

Turmeric Powder -1/4 tsp

Fennel Seed -1 tsp



Boil water and salt together in a large pan, add coconut oil, once it starts boiling, add rice flour, mix it well. Now turn off flame then cover the pan for 5 minutes, then knead it with the heat and make a soft dough, use water if required, then divide it into equal balls, dust the ball with rice flour. Now flatten it into thin layers, cut it into perfect round shape, then cook it in a pan.

Egg curry

Grind coconut, green chilly, fennel, turmeric and chilly powder together, then make a paste. Heat oil in a pan, add finely chopped shallots, saute it well, then add curry leaves, pour water into it, once it boil well break egg into it, boil it well, then add coconut paste and salt, boil it again , then turn off flame.

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