This is one of the meals I enjoy the most from my culture. I remember as a child, I would always get excited when I heard my parents say that we were having Kottu Roti. It’s not something that people have regularly, but it’s not something they have only once a year either. It’s usually served at parties and other festivals except the ones at temples because meat is not allowed in the temple. This dish originated from my country Sri Lanka, but some claim that it originated in south India. The meaning of Kottu Roti in tamil which is my language is "chopped roti".
Normally, when we order or make Kottu Roti we share with relatives near us. We invite them over or bring some over to their house. There are different meats that can be used in Kottu Roti such as beef, goat, chicken, or it can be made with just eggs. A new ingredient, which is cheese, has recently been introduced back in my country and it is steadily becoming popular.
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 Montreal. It is also often served in nightclubs and even on trains in Sri Lanka.
- 500 grams of beef, cubed
- ½ onion, finely sliced
- 2 cloves of garlic, minced
- 6 cups of water
- 3 chilies
- 3 tbsp curry powder
- 1 tbsp of paprika powder
- 1 cup of coconut milk
- salt & white pepper to taste
1. Cook beef for 30 minutes.
2. Saute onion with low heat until soft, caramelized and add garlic stir until fragant.
3. Add the rest of the ingredients, cook for another 30 mins.
4. Taste, if beef is tender.
Part 2-Kottu Roti
- 3 fresh Parottas/Roti or store bought frozen Minced Roti
- 1 tbsp oil
- ¼ tsp mustard seeds (optional)
- 2 thinly sliced/chopped red or white onions
- 5-6 green chilies chopped
- a handful of fresh curry leaves
- 1 tomato chopped
- 1 tsp black pepper powder
- salt to taste
- 2-3 eggs
- 1 cup meat curry (mutton/beef/chicken)
- finely chopped coriander leaves
- lime wedges
1. In a wok or kadai heat oil and allow mustard to splutter.
2. Add curry leaves and green chilies fry for 10 seconds.
3. Add sliced/chopped onions and fry till the onion is cooked.
4. Now add chopped tomato and fry till all the water from it is gone.
5. Now add the minced roti or shredded parotta, eggs, salt and pepper and mix well.
6. Once the egg becomes hard, add the meat curry with gravy and keep stirring until all the gravy stick to the parotta and the out is dry but moist.
7. Add coriander leaves and remove from heat.
8. Serve hot with lime wedges.