This consisted of two pieces of coconut roti with hot chilies, onions, and curry leaves
mixed into the dough, served with parippu (dhal curry made with coconut milk, mustard seeds, curry leaves, rampe, and dried chilies), pol sambol (fresh grated coconut with onion, crushed dry chilies, and lime) and ala kirata (mild potato curry with rich and creamy broth, shown separately). It had a great variety of tastes and textures. #saveveganrestaurants
