This is one of the meals we enjoy the most from our culture. I remember as we were kids, we would always get excited when we heard our parents say that we were having Kottu Roti.
It’s not something that people have regularly and this dish originated from my country Sri Lanka.
There are different meats that can be used in Kottu Roti such as beef, goat, chicken, or it can be made with just eggs.
This dish is prepared with curry and spices that we put on the roti on an iron sheet. The mixing part is done by clashing two blunt metal blades on the sheet. The unique sound that is created by this clashing can be heard a lot coming from roadside restaurants in Sri Lanka, mostly in the evening.
Presently, this dish is so popular that it is made worldwide even in Washington, USA.
THE RECIPE
Part 1
The Curry
Ingredients:
- 500 grams of beef, cubed (whatever meat you like)
- ½ onion, finely sliced
- 4 cloves of garlic, minced
- 6 cups of water
- 3 chilies
- 3 tbsp curry powder
- 1 tbsp of paprika powder
- 1 cup of coconut milk
- Curry leaves (Optional)
- salt & white pepper to taste
Method :
1. Place skillet or wok with about 3 table spoons of cooking oil on medium heat fire.
2. Saute garlic, Curry leaves, Chillies and sliced Onion. Add Curry Powder, Paprika powder and pepper.
3. Put the beef into wok and add salt to taste, gently turn over until the beef has been coated all through (two minutes would do).
4. then add water and let it cook until the Meat is tender (about 40-45 mins).
5, You can add coconut milk and let it cook another 10 mins. now the curry is ready.
Part 2
Kottu Roti
Ingredients:
- 3 fresh Parottas/Roti or 5-6 Tortillas (cut into small pieces)
- leeks 3 cups
- carrot 1 1/2
- 2 tbsp oil
- 2 thinly sliced/chopped red or white onions
- 5-6 green chilies chopped
- a handful of fresh curry leaves
- Small piece of ginger, chopped
- 3 cloves of garlic, chopped
- 1 tomato chopped
- salt to taste
- 2-3 eggs
- 1 cup meat curry (mutton/beef/chicken)
Method:
1. In a wok heat oil and add curry leaves and green chilies fry for 10 seconds.
2. Add sliced/chopped onions, chopped ginge and chopped garlic, saute about 30 seconds
3. Add leeks and carrot, saute 1 min and then add eggs, Once the egg becomes hard add chopped tomato and pinch of salt (already added salt to the curry)
4. Now add the Parottas/Roti or Tortillas.
5. Add the meat curry with gravy and keep stirring until all the gravy stick to the parotta (the out is dry but moist)
Now the Kottu is ready to serve.
