What is pathiri?
3 min readNew DelhiUpdated: Dec 14, 2025 11:20 AM IST
What does Dulquer Salmaan eat when he’s having a rough day and craves something soulful? In conversation with Ranveer Allahabadia, the Lucky Baskhar actor shared that his favourite Malayali dish is chicken curry paired with pathiri.
“Pathiri is like a rice chapati, very thin, and you can eat 2-3 at a time. Coconut milk is a big part of our meals. I like to pair it with a non-vegetarian dish, like a chicken curry,” Salmaan told the podcaster.
Chicken curry, a global favourite, is a spicy stew made using aromatic herbs and has been altered and adapted around the world to suit the palate of different regions. With roots in India, chicken curry was initially made with local spices and herbs.
The word ‘curry’ comes from the Tamil word ‘kari’, which means a spiced stew or sauce. India’s use of spice in culinary offerings started back during the Indus Valley Civilisation around 2500–2000 BCE. Turmeric, black pepper, and mustard seeds have been staples in Indian cooking since then, and it’s no surprise that chicken curry makes use of these particular spices for the base.
The Punjabi and Tamil versions use tomato, cream, garam masala, and black pepper, and fennel seeds, respectively, the Malabar or Kerala version of chicken curry focuses on coconut milk and curry leaves for its distinct flavour profile. Pathiri, on the other hand, is a kind of pancake made from rice flour. It is a common accompaniment to curry and gravy dishes, and a staple part of the local cuisine in the Malabar region in Kerala.
Pathiri and chicken curry are a Kerala favourite (Source: Unsplash)
Here’s a quick recipe of the dishes shared by Celebrity chef Ananya Banerjee:
Pathiri
– Heat water with a little salt until it just begins to boil.
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– Add rice flour to the hot water, switch off the flame, and mix until it forms a soft dough.
– Cover and let the dough rest for a few minutes, then knead until smooth and pliable.
– Pinch small balls of dough and roll each one into a thin disc, dusting lightly if needed.
– Cook each rolled pathiri on a hot tawa, flipping once. Do not brown—keep them soft and white.
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– Stack the cooked pathiris in a cloth-lined container to keep them warm and soft.
Chicken Curry
– Heat oil in a pot and sauté chopped onions until golden.
– Add ginger, garlic, and green chillies; cook until the raw aroma goes.
– Add chopped tomatoes and cook until soft and pulpy.
– Stir in turmeric, red chilli, coriander powder, pepper, and garam masala; sauté briefly.
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– Add the chicken pieces and mix well to coat them with the spices.
– Cook for a few minutes, then add water or coconut milk (depending on desired thickness).
– Cover and simmer until the chicken is fully cooked and tender.
– Finish with curry leaves and freshly chopped coriander.
DISCLAIMER: This article is based on information from the public domain and/or the experts we spoke to. Always consult your health practitioner before starting any routine.
