Beef Porotta 🥩

Blog Writing Assignment by Prakruthi Shetty MC233346

                                               Sarah Rachel      MC233355

                                               Megha Rani        MC233322

                                               Shreya Sajeev     MC233360

                                               Sindu S Awaradi MC233362

                                               Chethana U         MC233370

Introduction 

From the vibrant kitchens of Kerala emerges the enticing duo of Porotta and Beef Curry, a culinary marvel that transcends boundaries. While a nationwide beef ban has created challenges in sourcing this dish, the passion for its savoury magic remains unwavering. Despite the hurdles, many are eager to recreate this iconic pairing at home. Join us on a brief journey as we unravel the origins, significance, recipe, and health notes, and rejoice in the resilient spirit that keeps Porotta and Beef Curry alive on our plates.

Porotta:

Calories: 300-400

Carbohydrates: 50-60g

Protein: 5-8g

Fat: 10-15g

Beef Curry:

Calories: 200-300

Protein: 20-30g

Carbohydrates: 10-15g

Fat: 10-20g

Combined:

Nutritional Harmony: A balanced medley of carbohydrates for energy, proteins for muscle health, and fats for satiety.

Micronutrients Galore: Abundant in essential vitamins and minerals, courtesy of the diverse spices and ingredients.

Origins 

Although it is not quite known how the parotta became a signature dish in a state where rice is the staple, it probably originated during the time of Kerala’s sea trade with the Arabian nations. It was likely that the Arabian traders arriving at the coastal Malabar region introduced the parotta.

Malabar parotta, also known as Kerala parotta or barota, is made of maida or refined flour, whereas the lachha is made of wheat. Traditionally, milk, eggs and a hint of sugar are added to the flour dough. However, keeping the diners’ food preferences in mind, in many places, the use of eggs is avoided. Served with Syrian Roast Beef and seafood dishes, it has become one of the most well-known players in the Kerala food map. 

History 

Parotta, also known as "paratha" in other parts of India. Kerala porotta has its origin from Ceylon(Sri Lanka). Parotta was popularised in Tamil Nadu by Sri Lankan labourers working in Thuthukudi port. Later it gained popularity in Kerala as well.

This version of Parotta's story is from a popular hotel owner in Thiruvananthapuram, Kerala. He was the only person who could at least trace back the origins. Parotta was introduced sometime in the early 80’s according to him. He has been running a chain of hotels for nearly 5 decades. 

 Parotta is a layered flatbread made from maida flour, from the culinary tradition of Kerala. Parottas are usually available as street food and in restaurants across Kerala. Parotta, to Malayalees, is not just a food supplement, it is an emotion. In some places, it is also served at weddings, religious festivals and feasts.

   Beef has been a part of the culinary landscape of Kerala for centuries. The combination of parotta and beef reflects the fusion of culinary traditions in South India. The soft texture of parotta complements the savoury and robust flavours of beef curry. Over time, this pairing became a beloved dish not only in Kerala but also in neighbouring regions like Tamil Nadu.

 In summary, the history of parotta and beef reflects the diverse culinary influences and cultural traditions of South India. It is a dish cherished for its rich flavours, culinary craftsmanship, and cultural significance.

Significance - Why do Keralites like beef and porotta?

Keralites' preference for beef and parotta is influenced by a variety of factors. Firstly, beef is a commonly consumed meat in Kerala due to historical, cultural, and geographical reasons. Kerala has a significant Christian and Muslim population, both of which have culinary traditions that include beef dishes. Additionally, the availability of beef and the state's historical connections to the cattle trade have contributed to its popularity. 

The traditional food of Kerala is an integral part of the state's cultural identity and is known for its use of coconut, spices, and herbs. When it comes to Kerala’s culture and tradition, food plays a prominent role in this beautiful land. The cuisine of Kerala consists of a variety of non-vegetarian dishes.

Kerala may be attributed to its delicious taste, versatility, and ability to complement a wide range of dishes, including beef. Furthermore, parotta is a staple in many local eateries and households, making it a familiar and beloved food item in Kerala. It's important to note that food preferences are diverse and can vary widely among individuals, and not all Keralites may enjoy beef and parotta.

The combination of beef and porotta has become a beloved food pairing in Kerala, with many people enjoying it as a hearty and satisfying meal. Additionally, the availability and affordability of these food items may also contribute to their popularity in the state.

It's also worth noting that food preferences are often influenced by cultural, social, and historical factors, and the reasons why Keralites enjoy beef and parotta may be multifaceted and complex.

Overall, porotta and beef curry are not just dishes but symbols of Kerala's rich culinary heritage, social traditions, and cultural identity. They represent the diversity and vibrancy of Kerala's food culture and hold a special place in the hearts and palates of Malayalis around the world.

Controversy 

Religious and Cultural Sensitivities: In India, cows are considered sacred by Hindus, and beef consumption is prohibited in some Hindu-majority regions. As a result, the serving of beef, especially in combination with traditional Indian bread like parotta, can be seen as disrespectful or offensive to some communities.

Legal Restrictions: While beef consumption is legal in many states of India, there are some states where it is either restricted or banned outright. This has led to debates and legal battles over the rights of individuals and communities to consume beef as part of their dietary preferences.

Political Debates:  The issue of beef consumption has often been politicized, with different political parties taking contrasting stances on the matter. This has resulted in heated debates and controversies, particularly during election seasons, with parties using the topic to mobilize support or appeal to their voter base.

Cultural Identity: For some communities, particularly in Kerala and Tamil Nadu, the consumption of beef, including dishes like parotta and beef, is deeply ingrained in their cultural identity. Attempts to regulate or restrict beef consumption can be seen as an infringement on their cultural practices and culinary traditions.

Economic Impact: Beef is an essential source of protein for many people, particularly in regions where it is consumed. Restrictions on beef consumption can have economic repercussions for those involved in the beef industry, including farmers, traders, and restaurateurs.

Overall, the controversy surrounding parotta and beef reflects broader societal debates about religious freedom, cultural diversity, and individual rights in India.

Iconic Places To Visit 

It’s been quite amazing how Keralites enjoy different varieties of Beef preparations. Beef curry with Porotta and Beef Ularthu (sauteed beef) with rice are the two main combinations which are most popular. I was fortunate enough to visit numerous restaurants across the state. It’s been a pleasant journey to have a feel of a variety of beef preparations all throughout Kerala. Let’s check out the list of seven restaurants serving the most delicious beef recipes in Kerala.

 Dharmettan’s Beef Curry And Parotta Restaurant in Thrissur

It’s an old and small restaurant which has a long history to lean on. Apparently, cooking is being done traditionally using firewood and all of us really liked the taste of this village food. All of these spots would not come under the fine dining category, in fact, these are all eateries for the common man. Dharmettan is the main guy who takes care of the cooking. Beef is cooked in a big Uruli and that also has a say in the taste of this traditional beef curry dish.

 Kappi Kada in Wayanad for Pazhampori and Beef

Bijuvettante Kada in Vaikom for delicious Parotta and Beef curry

The traditional style beef curry rich in gravy melts in with soft and crispy Parotta. It has a light spicy flavour and it’s what gives the beef its real taste. Back in the day, when we had lots of village tea shops across the state, we would have come across this beautiful beef curry flavour.

KM Mess House (Majeedhikkante Kada) in Wayanad

Curry leaves are used in plenty and as it gets sauteed for a long time, end up combining really well with the meat pieces giving it a natural flavour. Majeed Sikka is the one who takes care of beef fry preparation and his son handles the process of making Parotta

 Good morning hotel, Karamana, Trivandrum for spicy Beef curry and Parotta

Recipe 

Ingredients

 2 hour

 5 servings

1. 1 kg boneless beef (cut into small pieces)
2. 4 big size Onions thinly sliced
3. 4-5 fresh green/red Chilli thinly sliced
4. 1 big Carrot thinly sliced (optional)
5. 1 tablespoon Ginger-Garlic paste
6. 1 teaspoon Turmeric powder
7. 2 teaspoon red Chilli powder
8. 1 +1/2 tablespoon Coriander powder
9. 2 tablespoon Black Pepper powder
10. 2 tablespoon Curry powder
11. 1 teaspoon Garam masala powder
12. 5-6 sprigs Curry leaves
13. 2 tablespoon Cooking oil
14. to taste Salt
15. For tempering
16. 1 teaspoon Cooking oil
17. 4-5 sprigs Curry leaves
18. 2-3 dry red Chillies
19. 6-7 small pieces of dry Coconut (optional)
20. For Malabar paratha
21. 2 cups All purpose flour
22. 1 teaspoon Sugar
23. 1 teaspoon Salt
24. 1/3 rd cup Vegetable oil/Vegetable shortening (approximately)
25. 1 cup lukewarm Water (approximately)
26. Some Onion rinds to garnish

Cooking Instructions

1. Step 1

   Take 1 kg of good quality beef(boneless) and cut into small pieces. You can use mutton or lamb meat instead of beef.

   
2. Step 2

   Cook the beef in a pressure cooker with salt, 1 teaspoon of pepper powder, curry powder and a little water just enough to cover the meat.

   
3. Step 3

   Pressure cook for 4-5 whistles and then remove the cooker from the flame. When the pressure releases completely, remove the lid. The meat in this stage should be half done. Keep aside.

   
4. Step 4

   Cut all the vegetables into thin strips. You can use shallots instead of onion. For that, you have to use 10-12 shallots.

   
5. Step 5

   Heat oil in a pan and add curry leaves and sliced onions. Saute until the onions turn translucent.

   
6. Step 6

   Add in ginger-garlic paste and saute for a minute.

   
7. Step 7

   Next, add in sliced chillies and carrots.

   
8. Step 8

   Stir and cook(medium heat) until the carrot becomes a little soft and then add in all the spices like turmeric powder, coriander powder, red chilli powder,garam masala powder and remaining pepper powder.

   
9. Step 9

   Mix well by adding 2-3 teaspoons of water.

   
10. Step 10

    Cook in low heat until oil starts to separate from the gravy.

    
11. Step 11

    Transfer the cooked beef with the remaining stock to the pan, and mix well with the masala.

    
12. Step 12

    Cover and cook on medium-low heat until the meat cooks completely and becomes soft. It will take about an hour.
13. Step 13

    When the meat becomes soft and the gravy dries out, the beef fry will be ready. The gravy of the meat should be dried out. I keep a little gravy as my kids always demand a little thick gravy with their meat.

    
14. Step 14

    You finish your cooking by tempering 1 teaspoon of oil with some curry leaves and dry red chillies. I don't have dry coconut pieces in my pantry. If you have you can fry in a little oil and add.

    
15. Step 15

    Your delicious beef fry is completely ready now.

    
16. Step 16

    For the Malabar, paratha take 2 cups of all-purpose flour, 1 tsp sugar, 1 tsp salt and 2 tablespoons of oil.

    
17. Step 17

    With fingertips, mix everything well and then add warm water in batches to make a dough. I use almost 1 cup of warm water to make the dough.

    
18. Step 18

    Cover and give the dough a rest of 1/2 an hour or more.
19. Step 19

    After rest time, knead the dough again for a few minutes. take an orange-sized portion of the dough.

    
20. Step 20

    Roll it to make a thin roti (round sheet).

    
21. Step 21

    Spread 1 teaspoon of oil/ shortening on the sheet and then sprinkle a little flour.

    
22. Step 22

    Rub with your fingers and then start folding from one side to make plates. This step is for making the layers/flakes to the paratha.

    
23. Step 23

    Make plates one over another as shown in the picture.

    
24. Step 24

    Press lightly and hold the plates nicely.

    
25. Step 25

    Roll from one edge to make a spiral disk. You will find a multiple-layered spiral disk.

    
26. Step 26

    Similarly make spiral disks out of the dough. I made 5 layered disks out of the total dough.

    
27. Step 27

    Rest these again for 10 minutes.
28. Step 28

    After 10 minutes take a disk and roll to make a little thick paratha.

    
29. Step 29

    Heat a griddle and cook the paratha on both sides for a minute.

    
30. Step 30

    Then apply a teaspoon of oil/shortening on both sides and cook for a couple of more minutes in low heat.

    
31. Step 31

    Cook in low heat so that the paratha can cook from inside also. When the paratha is golden brown remove from heat.

    
32. Step 32

    Similarly, fry all the Malabar porotas/parathas.
33. Step 33

    Serve them with our already prepared spicy beef fry. I garnished the dish with some onion rinds.