For 3 years I have refrained from blogging about Indian food that I miss while I’m in Amrika, so much so that the repressed food nostalgia began popping up in my poetry. That tradition ends now.
The culprit is Kerala Porotta. First of all it’s porotta, not paratha. (If you’re saying it wrong then correct yourself now or don’t read further). Porottas are our pride, the layered delicacy which is a part of an average Malayali’s diet for reasons that defy logic. Is it because they are healthy? Hell no. Is it because they are easy to make? NOPE. Does it have anything to do with the seasonal peculiarities of our little coastal state? I don’t think so. But we love it. It could be the hot smell wafting from freshly home -delivered porottas or their whiff while you’re walking near Paragon Hotel. Or the sight of them with a spicy side dish. Or just the right blend of crispiness and rubbery-ness. Or the joy of breaking a piece with your hand and feeding the appetite of your senses. Or everything. Like I said, the reasons defy logic. P for porottas, P for poetry and no place for logic. A day laborer to a businessman enjoys his share of porottas. And no wonder they are popular. Easily accessible in thattukadas for cheap prices, hotels for moderate prices and five star restaurants for ridiculous prices. In fact, it is an eat-out dish. All Malayalis eat porottas but a precious few actually make them. DId you know a porotta-cook can earn upto 1000 Rs. a day? No wonder Dulquer was trying so hard in “Ustad Hotel”!
If you ever have a tendency to compare Malabari porottas, that love-child of Malappuram pathiris and the sheer creativity of Keralites, to North Indian aloo parathas, please refrain. Granted the stuffed parathas might be nutritive, spicy and even heavier, but what really beats the unique texture and taste of Kerala porottas? Nothing! Nothing from mexican tortillas to rotis, from dosas to pancakes, from pita bread to naan bread – nothing matches the pride of Kerala.
Porottas are hard to find in America. You can find Biriyani, rotis, naans – even dosas and idlis– but porottas are rare, people. Value them. I’ve been grabbing every chance I get this summer to gobble up porottas. I’m not even kidding – free treats from friends, home deliveries when the kitchen deserves rest, lunches, dinners – it’s been porotta. (I know my carnivorous friends might be thinking “What did you even eat it with? Kadalakkari?” but cut me some slack – Let us unite in our porotta love! FYI, I ate it with Mushroom Masala). Also, because I’m a Googler just like you and because I like this site’s name here’s a Kerala porotta recipe for you – ttp://www.kothiyavunu.com/2009/10/kerela-parotta.html . Some day, maybe I’ll make some too.
There are exactly 23 days remaining for me to find and eat some more porottas. Feel free to buy me some, kind reader.