Wayanad-style beef bone marrow draws crowds to Kollam’s Vayaloram Porotta

KOLLAM: The famous Wayanadan pothumkaal — beef bone marrow slow-cooked in a rich, spiced masala — is now making waves far from the hills of Wayanad. Thanks to Vayaloram Porotta, a humble eatery nestled beside paddy fields in Mainagapalli, Kollam, food lovers can now enjoy this flavourful delicacy without leaving south Kerala.

Run by Muhammad and his sons, the eatery is drawing attention for its authentic, woodfire-cooked dishes, especially its beef bone marrow, prepared only on advance request. Cooked for up to three hours until meltingly tender, the marrow is served with flaky, crispy porotta that’s also made over a traditional woodfire stove.

To enjoy it, diners tilt the bone upside down and gently release the soft marrow into a pool of spicy gravy — then scoop it up with freshly cooked porotta. It’s a rustic, hands-on experience that regulars at Vayaloram swear by.

Despite the time and care involved in its preparation, each plate of beef bone marrow costs just ₹50. The menu also features a ₹100 beef curry, ₹10 porotta, and evening snacks like vettu cake, banana fritters, vada, and hot beverages.

Open from 7–10 AM and 4–8:30 PM, Vayaloram is fast becoming a foodie haven — a place where rich flavours meet village serenity.

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