Kerala Porotta and Beef is a popular dish in the Indian state of Kerala, especially in the northern part of the state. It is a combination of layered flatbread known as porotta and a spicy beef curry. Here’s a brief overview of the dish:
Porotta: Porotta is a type of layered flatbread made from flour, water, and oil. It is rolled out thin and then folded repeatedly to create layers. The dough is then cooked on a griddle until it is crispy on the outside and soft on the inside.
Beef Curry: The beef curry is a spicy and flavorful dish made from tender beef cooked with a blend of aromatic spices, onions, tomatoes, and coconut milk. The dish is often garnished with curry leaves and served with porotta.
Together, Kerala Porotta and Beef make a delicious and satisfying meal that is popular among locals and visitors alike.Here is a recipe to make Kerala Porotta and Beef at home:
Ingredients for Porotta:
2 cups all-purpose flour
1/2 tsp salt
1 tbsp vegetable oil
Water as required
Vegetable oil for cooking
Ingredients for Beef Curry:
1 lb beef, cut into small pieces
2 onions, chopped
2 tomatoes, chopped
1 tbsp ginger garlic paste
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp garam masala powder
1 cup coconut milk
Salt to taste
2 tbsp vegetable oil
Curry leaves for garnish
Directions:
To make the porotta, mix the flour, salt, and oil in a bowl. Gradually add water and knead the dough until it is smooth and elastic. Cover the dough and let it rest for 30 minutes.
Divide the dough into equal-sized balls. Flatten each ball and brush with oil. Fold the dough into pleats and then roll it out into thin circles.
Heat a griddle over medium-high heat. Cook the porotta on the griddle, flipping it occasionally until it is cooked on both sides and has golden brown spots. Brush each cooked porotta with a little oil and keep it covered until serving.
To make the beef curry, heat the oil in a pan over medium-high heat. Add the onions and sauté until they are soft and translucent.
Add the ginger garlic paste and sauté for a minute. Add the tomatoes and cook until they are soft and pulpy.
Add the beef, red chili powder, coriander powder, turmeric powder, and salt. Stir well and cook for 5-7 minutes.
Add the coconut milk and bring the curry to a boil. Reduce the heat and let it simmer for 20-25 minutes, until the beef is tender and the curry has thickened.
Garnish with curry leaves and serve hot with porotta.
Enjoy your homemade Kerala Porotta and Beef!