KERA — From God's Own Country
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Malabar Porotta & Avial Night

The classic Kerala pairing — flaky hand-layered porotta with a coconut-rich vegetable avial.

15 mins Serves 2–3
Malabar Porotta & Avial Night

Made with KERA

Malabar Porotta 1.5kg

Porotta

KERA Malabar Porotta 1.5kg

Ingredients

  • 1 pack KERA Porotta
  • 1 pack KERA Avial
  • Fresh curry leaves
  • Coconut oil

Method

  1. 1Cook the porotta on a hot tawa from frozen, 2–3 minutes each side, then clap gently to open the layers.
  2. 2Warm the avial gently in a pan for 5–6 minutes, stirring occasionally.
  3. 3Finish with curry leaves and a drizzle of coconut oil. Serve together, hot.

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