Kerala Parotta & Mixed Vegetable Curry

Blogging Marathon# 35: Day 2/ Week 2
Theme: Regional Dishes - Course Specific
Dish: Dinner --- Kerala Parotta & Mixed Vegetable Curry

For Day 2 of BM# 35, I decided to explore the dinner recipes of Kerala. I have seen Kerala Parotta on a number of blogs and wanted to give them a try. I never ate a properly made Kerala Parotta, I might have eaten a frozen version of it, even that I'm not very sure.

After looking through the recipe the techniquee of making it is similar to lachcha paratha. Only difference being Kerala Parotta is made with all-purpose flour or maida whereas lachcha paratha is made with atta or whole wheat flour. Also parotta has significant amount of oil used.

I used Dassana's Parotta recipe. She used a combination of atta and all-purpose flour and the use of oil was to a minimum. The resultant parottas were soft and flaky. Both my kids loved them a lot too.

Ingredients: (Serves 3~4, makes about 8~10 parathas)
All purpose flour - 1½cups
Atta (whole wheat flour) - 1½cups
Oil - 3tbsp
Baking Soda - ½tsp
Sugar - 1~2tsp
Salt - to taste

Method:

• Combine all the ingredients in a mixing bowl. Add enough hot water and knead into a soft, pliable dough. Knead well for 45 minutes. Cover with a damp paper towel or dish towel and set aside for at least 1 hour.
• Divide the dough into 8~10 equal balls. Roll out the dough into a very thin roti. Brush with oil and pleat the roti like you would a sari. Then roll the pleat up tightly into a ball.
• Set aside the rolled dough balls covered for 15~20 minutes. Repeat it with the remaining dough. Resting the dough is very important step -- this relazes the gluten in the flour and makes rolling the parottas easier.
• Gently flatten the rolls balls and roll out into a paratha/ roti making sure not to squash the layers. 
• Heat a griddle on medium high heat and cook the parathas until golden brown spots form on both sides. Brush with oil or ghee for added taste and yumminess.

Serve hot with your favorite gravy curry. I served with a mixed vegetable curry and my mom's tomato pachadi.

Kerala Style Mixed Vegetable Curry:

To go with the Parottas, I made this Kerala mixed vegetable curry. I'm not sure how authentic this curry is because it is a variation to Nag's Kerala Style Green Peas Curry. I added a few more veggies to make this a more substantial curry.

Curry uses simple coriander-red chili masala powder and coconut milk to thicken it. I used coconut cream instead of coconut milk.

Ingredients:

Mixed Vegetables - 2cups (I used potato, carrot, green beans & peas)
Onion - 1 large, chopped
Tomato - 2 medium, chopped
Garlic - 2 cloves
Ginger - 1" piece
Coriander seeds - 2tbsp
Dry red chilies - 3 (adjust as per taste)
Coconut milk - 1cup (I used ½cup coconut cream)
Garam Masala or any Curry powder - 1tsp
Mustard seeds - ½tsp
Salt - to taste

Method:

• Heat a saute pan; add coriander seeds and dry red chilies. Saute until fragrant and start turning lightly dark in color. Remove from pan and set aside to cool. Once cooled, grind this into a powder, it doesn't have to be very smooth powder.
• In the same pan; heat 2tsp oil, add onions, garlic and ginger. Cook on medium flame, stirring frequently, until onions start to get lightly browned around the edges. 
• Next add tomatoes and cook until they are mushy. Remove from the pan and set aside. Grind into a smooth paste without adding any water.
• In the same pan, add the mixed vegetables and enough water to cover them. Cook until the veggies are tender. This can be done in the microwave also, just cook the veggies with little water for 5~7 minutes.
• To the cooked veggies, add turmeric and coriander-red chili powder. Mix well and cook on low flame.
• Next add the ground onion-tomato masala paste and cook for another 5 minutes. 
• Add coconut milk/ cream and salt. Mix well and bring the mixture to a boil.
• Once the curry starts boiling, add garam masala/ curry powder, mix well. Curry is ready at this point, but if you think it is too thick for your liking, add more water and cook for couple more minutes.
• Finally for the tempering: Heat 1tbsp coconut oil in a small pan; add mustard seeds and once they start to splutter, add it to the curry. Mix well and serve.

This curry goes very well with rotis/ parathas or even pulaos.

Lets check out what my fellow marathoners have cooked today for BM# 35.