A Taste of Kerala: Make Easy Malabar Paratha Without Trouble

The Kerala paratha, ‘porotta’ or Malabar paratha is a true delicacy. It looks deceptively simple, but one bite of this south Indian favourite.flavour, and you’ll know that there’s a special dexterity to recreating it’s flaky yet fluffy, crisp yet soft, texture. The thin layers melt in your mouth and go just as well with a coconutty curry as they do with a rich, meaty stew. It’s no wonder that it is a popular street food delight. Yet, a well-made, authentic Malabar paratha can often be hard to find even in large metros like Delhi or Mumbai. But since the internet has made so many things possible, questions about whether it is possible to find ready-made parathas online are answered. They are available to anyone who might want to take their taste buds on a trip to God’s own country. Even better, give yourself a complete meal that evokes the beauty of the backwaters, coconut trees and verdant landscapes with this chicken stew as an accompaniment. It’s easy to make, lightly spiced and has a delicate and aromatic
  1. In a large pan or kadhai, add a tablespoon of coconut oil and sauté 2 cloves, 1-inch cinnamon, 2 pods of cardamom, a few peppercorns and a bay leaf. You can also use vegetable oil, but the secret to the most dishes in authentic Malabar cuisine lies in using coconut oil.
  2. Next, toss in chopped onions, and mashed ginger and garlic and fry until the onions turn translucent, but don’t brown the onions.
  3. Follow that with a slit green chilli for heat and some freshly plucked curry leaves.
  4. Now add in the chicken, thin coconut milk and salt. Cover with a lid and cook for 10-15 minutes.
  5. Throw in potato and carrot chunks and cook for another 10 minutes, till the chicken and vegetables are done.
  6. Add cashew nut paste and thick coconut milk for richness and depth of flavour and cook further for 3-4 minutes.
  7. The tempering, or tadka, is the next step. Heat coconut oil in a pan. Once the oil is hot, add curry leaves and onions and fry until golden brown. Add it to the chicken stew.
  8. Serve hot.
Now that the stew is piping hot and ready, split open a packet of iD Fresh’s ready to cook Malabar paratha. Heat it on a tava with a dollop of ghee on top for about a minute.
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