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Kerala Paratha කේරල පරාටා

  • All purpose flour / Maida – 4 Cups
  • Milk – 1¼ Cup
  • Egg – 1 No
  • Curd / Yogurt – ½ Table spoon
  • Sugar – 1 Tea spoon
  • Cooking oil – as required
  • Salt – to taste
  1. Mix all purpose flour, beaten egg, curd/yogurt, sugar and salt in a bowl.
  2. Slowly add milk and mix it well using your hands until a loose dough consistency is formed. The dough should be smooth and a little bit sticky but not stiff (add more milk or flour depending on the absorbency of the flour).
  3. Place the dough on a working surface and knead it well until the dough is soft and smooth (about 6-8 minutes). Perfect kneading makes the parotta/paratha soft and puffy when it is cooked.
  4. Brush the dough with a little cooking oil or ghee. Cover it with a wet cloth so that it doesn’t become dry. Leave it aside for minimum 2 hours.
  5. After 2 hours, knead the dough again for a few minutes (use oil if it is too sticky). Make nine equal sized balls from the kneaded dough and keep it covered with the wet cloth for another 5 minutes.
  6. Spread enough oil on the working surface and on the balls. Roll the balls using a roller to get a very thin oval shape. (as shown in photograph given below)
  7. Spread a little oil on it and pleat length wise from one end to the other. Twist it into a round shape and cover it with the wet cloth for another 5 minutes.
  8. Heat a flat non-stick pan on medium flame. Take a rolled ball and flatten it again using your palm. Place it on the hot and greased pan. Cook on both sides till the parotta turns slightly brown in colour. Remember to apply a little oil on the paratha before turning to the other side.
  9. Keep the cooked parotta warm until you finish cooking the remaining parathas. Once three or four porottas are done, pile them together and compress from the sides using your hands to separate the layers. (Do this when the paratha is hot so that they don’t break)
  10. Serve Kerala parotta hot with korma or any gravy type curry.

Lavariya – Sweet Dumpling String Hoppers (ලැවරියා)


For the coconut mixture:

Cooked Moong Dhal 1 1/4 Cup
Grated Coconut 1 Cup
Jaggery ¾ Cup (adjust to suit your taste)
Cardamom powder 1/8 TSP
Salt A pinch
Banana leaf/ plastic paper 2


Pressure cooker the moong dhal with ½ teaspoon of salt for up to 3 whistles. And set aside.
Prepare the coconut mixture.
Heat a heavy bottom pan and add jaggery with little water and melt the jaggery slowly.
Once the jaggery fully melted, add the cooked moong dhal.
Add cardamom powder along with a pinch of salt. Stir continuously.
Add the coconut and keep stirring until the mixture become dry.

Meanwhile prepare the string hopper dough.
Place the dough in a string hopper mould and press the both handle to squeeze onto banana leaf or any oiled paper.
Place one tablespoon of the coconut mixture in the center and fold the banana leaf into two.
Press the edges to seal properly.
Slip the folded lavariya on to string hopper mats and steam for 10 to 15 minutes.

Watalappan (වටලප්පන්)


Thick Coconut Milk 200ml
Eggs 2
Kithul Jaggery (Grated) 110g
Brown Sugar 2 TBS
Vanilla Extract 1 TSP
Nutmeg Powder 1/2 TSP
Roasted Cashew Nuts 25g


Grate the palm/ kithul jaggery and set aside.
In a food blender crack both the eggs one by one.
Beat the egg in the same blender until fluffy.
Add grated jaggery, brown sugar, coconut milk, vanilla extract and nutmeg powder.
Blend until it becomes fluffy without any lumps.
Strain the mixture and pour into a steaming bowl.
Cover with foil.
Place the bowl in a double boiler and steam for 15 minutes.
Sprinkle over the roasted cashews and steam for another 15 minutes or until just set.
Serve warm or chilled.

Jaffna Goat Curry by Peter Kuruwita


400g goat, preferably chump chops with bones
100g of diced onion
1 sprig of curry leaves
1 stick of cinnamon
2 cloves garlic
2 thin slices ginger peeled
1 x 10cm piece of pandanus
1 x 10cm of lemon grass
7 cardamom pods cracked
½ tsp full fenugreek lightly roasted
½ tsp chilli powder
1 tsp dark roast curry powder
½ tsp turmeric
1 tsp Jaffna curry powder
2 tsp roast coriander powder
1 tsp roast cumin powder
2 tbsp tomato puree (instead of offal)
Juice of ½ a lime


Chop the goat into 2 centimetre pieces with the bone in.

Place all the ingredients in a heavy based pan and bring to the boil. Reduce heat to medium-low and simmer for 25 minutes or until the gravy thickens and the meat is tender.

Note: This dish should be finished with the liver and heart of the goat if it is killed in the village, but it works just as well without the addition of the offal. Substitute with tomato paste. You can also substitute the goat with lamb.

Pumpkin Curry with Bringal Rotti by Peter Kuruvita


Brinjal rotti
2 cups plain flour
2 tbsp butter
½ tsp salt
1 cup water or enough to make moist but non-sticky dough
100ml oil, for greasing the skillet

Brinjal pickle
1 large eggplant, cut into batons
8 red onions, chopped into quarters
2 green chilli
1 tbsp turmeric, plus extra
500ml oil
2 sprigs curry leaves
4 cloves garlic
1 tsp mustard seeds
½ tsp cumin seeds
1 tbsp sugar
1 tbsp vinegar

Pumpkin curry
2 tbsp ghee, melted
1 sprig curry leaves
1 medium onion, finely chopped
2 cloves garlic
1 green chillies
1 tsp coriander powder
1 tsp roast curry powder
2 tbsp thickening powder
2 tsp cumin powder
½ turmeric powder
1 tbsp mustard paste
1 large pumpkin, peeled, cut into thick slices
400ml water
100ml coconut cream
1 tsp salt


To make the brinjal rotti, in a bowl, place the flour, butter, salt and water. Using your hands, knead the mixture until a sticky dough forms. Divide the dough into balls. Transfer to a bowl, drizzle over the oil and set aside to rest.

Meanwhile, to make the Brinjol pickle, place the eggplant, onion, chilli and turmeric in a bowl. Cover the bowl and shake to coat the eggplant.

Heat the oil in a wok and, once hot, deep fry the eggplant mixture. Once cooked, remove from heat and place into a bowl.

Heat some more oil in a pot. Add the curry leaves, garlic, mustard seeds, cumin seeds, extra turmeric, sugar and vinegar.

Cook until the spice mixture is fragrant and taste to check there is equal balance of sweet and sour. Remove from heat, combine with the eggplant mixture and set aside.

To make the curry, place the ghee, curry leaves, onion, garlic and green chillies, and fry until fragrant. Add the coriander powder, roast curry powder, thickening powder, cumin, turmeric and mustard paste, and fry for a few minutes.

Line the base of the pot with the pumpkin slices and add a bit of the water, as well as the coconut cream.

Add the salt, increase heat to high and bring to the boil. Reduce heat to low, cover and simmer until the pumpkin is cooked through. Remove from heat.

To prepare the rotti, take a ball of dough and, using your fingers, spread it out to form a thin disc. Take a spoonful of the eggplant pickle and place in the centre of the disc. Fold the dough over the pickle to form a triangle.

Heat oil on a hotplate over low heat and fry each side of the triangle to seal.

Next, place the triangle flat on the hotplate to cook. Repeat with the dough and eggplant pickle.

Serve the rotti with the pumpkin curry.