Saturday, October 28, 2017

Posted by Mala at 12:00:00 AM No comments
What is Kothu Paratha?? It is often called Kothu Parotta also.
It is a Virudhunagar ( a south indian town )  and Srilankan special, wherein the parathas,  along with all the ingredients, and the special gravy called Salna, are thrown into a hot tava with lot of oil, and in front of our eyes, they are all minced together. This can be well named the South Indian Street Food!!
I must make a special mention of the fact that this signature recipe is a  Very Special Family Friend's recipe. He is a great cook, a foodie, an amazing chef and he was extremely kind enough to share this secret recipe of his with me.
 My special thanks to him, and I dedicate this recipe to him.
With my daughter, tried this at home...and yahoo!!!! it was so good.....a slightly modified version....
Please have a look at my Instagram picture also...www.instagram.com/ malpatskitchen


Ingredients
Store bought uncooked malabar or ceylon parathas - 15

For roasting and grinding 
Jeera/cumin seeds - 1 tsp
Saunf/fennel seeds - 1 tsp
Coriander seeds - 1 tbsp
Turmeric powder - 1/2 tsp
Ginger - a small piece, chopped
Garlic - 4-5 pods
Onion - 1, chopped
Tomatoes - 4, chopped
Fresh grated coconut - 3 tbsps
Coriander leaves/cilantro - a handful
Oil - 2-3 tsps

For seasoning
Fennel/saunf - 1 tsp
Cinnamon - 4-5 broken bits
Cardamom - 4
Cloves - 4
Few curry leaves
Green chillies - 2, slit

Veggies
Onion - 2, chopped lengthwise
Green bell pepper - 1
Red bell pepper - 1
Tomatoes - 3
Big carrots - 3-4, cut lengthwise

Spices
Chilli powder - 11/2 tsps
Biriyani masala powder - 2-3 tsps
Salt to taste
Coriander leaves for garnishing
Oil - 3-4 tbsps


Recipe Cuisine:  South Indian/Srilankan; Category: Lunch/dinner
Prep time: 20 mts; Cooking time: 45 mts

Serves 6-8

All lined up for roasting and grinding


Heat a large pan, add oil, then add jeera, saunf and coriander seeds, roast  for 2 minutes


then add ginger and garlic pieces


turmeric powder added, along with chopped onions.


After allowing the onions to become translucent, add the chopped tomatoes


Let the tomatoes become mushy, then add the grated coconut, mix well and let it cool down


Load the roasted ingredients into a blender jar, add the coriander leaves too


and grind to a smooth paste


In the mean time, cook the parathas


both sides, golden


Keep them aside, allow them to cool down a bit


then, cut them into even sized tiny bits


Heat oil in a pan, add the above mentioned ingredients for seasoning


Now, add the slit green chillies and onions


Fennel also added


Now the bell peppers, and all sauteed well on medium flames


Chilli and biriyani masala powders added


Now, chopped tomatoes added, and sauteed till mushy


Some more curry leaves added 


all mixed and sauteed well


The half cooked carrot pieces added

Now, the ground masala with salt to taste added, and allowed to simmer for 10 minutes on slow flames.


The simmered gravy with lot of vegetables


Toss in the cut paratha pieces and mix well, switch off.


Garnish with cilantro/coriander leaves.


Serve this delicious, spicy and aromatic  Kothu paratha with onion raita.



This post first appeared in www.malpatskitchen.com








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