Blogging Marathon# 35: Day 2/ Week 2
Theme: Regional Dishes – Course Specific
Dish: Dinner — Kerala Parotta & Mixed Vegetable Curry
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.
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.
This curry goes very well with rotis/ parathas or even pulaos.