Kottu
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Kothu, or Kothu Parotta (Tamil Nadu) is a Tamil dish, made from a roti and vegetables, egg, or meat, and various spices. A hot koththu is generally eaten as a dinner meal. The common varieties include Mutton or chicken, with egg and vegetable Kothu available for vegetarians.
It is traditional to make the kothu on a heated iron sheet, used specifically for the purpose, and the cutting up and mixing of the kothu is done using two other blunt metal blades. This clashing of metal on metal creates a very distinctive sound, and come late evening the beat of kottu being prepared can be heard rising up from any small roadside restaurant.
Kothu Roti originated in Batticaloa , in the Eastern of the island of Ceylon. Etymologically the name is Tamil language meaning "chopped roti". (Chopped wheat roti mixed with curry sauce) The basic rotti is made of Gothamba flour. The name itself is Tamil Gothamba (A form of Kathamba-meaning a flour made out of a variety of grains-referring to the white flour, and roti (ROTTI).
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Kottu Ingredients for a vegetarian Kottu.
