Sri Lankan Kothu Roti

The unofficial national dish of Sri Lanka!

To Sri Lankans, Kothu Roti is not just a food anymore; it’s a cultural icon. Even though it has only a short history, the practices surrounding its cooking and consumption have become entrenched in this paradise island’s rich heritage.

The Kothu’s exact place of origin is undecided, with most sources saying that it originated in 1970s Batticaloa, located in the Eastern part of Sri Lanka. But one thing is certain; the local Muslim and Tamil community introduced it to the Island, which is why its name is derived from the Tamil language meaning ‘chopped roti’.

Today, Kothu can be found around every corner and in every nook and cranny in Sri Lanka. A dish generally eaten for dinner, it has a number of compositions of which the most popular are beef, chicken, egg and vegetable. One of the recent additions that have caught on big time is the ‘Cheese Kothu’, a must-try for anyone visiting the island.

(Kothu being made in a road-side stall in Sri Lanka - wikispaces.com)

Traditionally, the Kothu is made on a heated iron sheet, with the cutting up and mixing of the various ingredients done by using two blunt metal blades. This clashing of metal on metal creates a very unique sound, which resonates at almost all roadside eateries after the sun has set each evening.

For the Chicken Curry:

Note: Pandan leaves sometimes prove hard to find. So, if you have some lemongrass add that or just do without.

 

Measure out all the ingredients. It's always easier and most important faster to cook this way.

In a wok, heat the oil. When it is hot, add the curry leaves and pandan leaves. Fry till they crackle.

 

Now add the onions and green chillies. Saute until onions turn translucent. Then add the bay leaves, cardamom, cinnamon and cloves. Saute for about a minute.

 

Add the chopped garlic and ginger and saute for about 1 to 2 minutes. Add the tomato and mix well. Cook for around 3 minutes.

Now add the soy sauce, chillie powder, curry powder and salt. Mix well and cook for about a minute.

Pour the water in and bring to a boil. Once it is boiling, lower the heat and simmer for about 10 minutes.

Finally, add the coconut milk, cook for another 3 to 4 minutes and switch off the heat. Leave it aside.

For the Kothu Roti:

Note: I use Parathas cos it's the easy to find in Dubai, where I live. But authentically, Kothu is made with Gothamba Roti. But Parathas are a great alternative and taste great too.

 

Once again get all your ingredients together. With the chicken curry, separate the meat from the gravy. Shred the meat. Leave aside. Chop the Parathas into bite size pieces and set aside.

Heat the oil in the same pan you cooked the chicken curry in (This is optional). Add the pandan and curry leaves and saute till they crackle.

Add the onions and saute until onions are well done.

Add the carrot, salt and pepper. Saute for about 3 to 4 minutes.

Now make a well in the centre of the pan.

Break the eggs directly into the centre and stir it up. 

Keep mixing the eggs until the scramble up. Then thoroughly mix with the other ingredients. 

Now add the shredded chicken. Mix.

Add the spring onions/leeks and mix.

 

Add the chopped parathas a little at a time and keep mixing until its well combined with all the other ingredients. Note: You can serve it like this too with the gravy on the side.

 

Finally, pour the gravy in and mix well.

Here you go, my version of Kothu Roti. Enjoy!