Muttai Kothu Parotta And Egg Kurma

Muttai Kothu Parotta And Egg Kurma

Kothu Parotta (literally, minced parotta), is a delicacy popular in the South Indian state of Tamil Nadu. It is made using parotta, egg, meat, and salna, a spicy sauce.The ingredients are thrown on a hot cast iron griddle lubricated with oil. These are minced and mixed by repeated pounding using a heavy iron spatula, the sound of the which can be heard for a long distance. It is served with onion raita. The last time I had one of these yummy item was 3 yrs back when I was visiting my native place in "namakkal".My hubby was in very good mood and made kottu parotta for us. I paired up Egg Kurma.

For The Egg Kurma:

10 boiled eggs
1/2 cup chopped onions
a small cinnamon stick
3 cloves
3 cardamon pods
1/2tsp mustard seeds
1/2tsp cumin seeds
few sprig curry leaves
chopped coriander leaves

For Kurma Paste:
1 cup of freshly grated coconut
6pcs dried chillies
1tbsp coriander powder
1/2 tsp of cumin seeds
1tbsp of ginger garlic paste
1/2 cup of chopped shallots
1/2tsp of poppy seeds
1/4tsp of fennel seeds
1 green chillie
2 tomatoes chopped
1tbsp curry masala

Preparation Methods:
Fry all the kurma ingredient in oil and once cooked grind into coarsely paste,keep a side.Grease a hot wok with 2tbsp oil and splutter mustard and curry leaves followed by cumin, cinnamon stick,cloves and cardamon pods til fragrant.Add the chopped onions and saute til they browned. Add the kurma paste-bring to boil. Finally add the boil eggs. Adjust the level of salt and garnished with coriander leaves.

Muttai Kothu Parotta

Ingredients

4 cooked parotta teared into pieces
2 eggs
1/4 cooked potatoes
1 red onion finely chopped
2 tomatoes finely chopped
3 garlic clove minced
1/4tsp mustard seeds
1/4tsp cumin seeds
1tbsp chicken masala
1tbsp curry masala
chopped coriander leaves
salt to taste

Preparation Methods:

Grease a large tawa with 2tbsp oil and saute mustard and cumin seeds followed by the chopped onions,potatoes and tomatoes. Fry them until the onions browned. Add the mince garlic and the masala powder with 1tsp salt.

Add the parotta-using to 2 spoon pound them:breaking the eggs onto the mixture and continue pounding untill they minced and the eggs cooked. Adjust the level of salt and garnished with chopped coriander leaves.