Today’s kottu recipe is Egg Kottu, which I am bringing to Fiesta Friday#28.
This week’s A.R.Rahman feature starts with Rajiv Menon’s movie Kandu Kondain Kandu Kondain (translation: I have seen, 2000) based on the Jane Austen novel ‘Sense and Sensibility’ and starring Tabu, Aishwarya Rai, Ajith Kumar, Mammooty and Abbas. The playback singer is Shankar Mahadevan who won a national award for this song.
The second song is from Ashutosh Gowariker’s acclaimed movie Lagaan (translation: Land tax, 2001) starring Aamir Khan. This song is sung by playback singers Asha Bhosle, Udit Narayan and Vaishali Samant.
The last song clip is from K.Balachander’s movie Paarthale Paravasam (translation: Ecstatic over a glance, 2001) starring Madhavan and Simran. The playback singers are Srinivas and Sadhana Sargam.
Hope you enjoy the music as well as the kottu!
- Atta roti/paratha – 1 or 2, chopped
- Mysore dhal – 4 tbsp
- Egg – 1
- Green peas – 3 tbsp
- Carrot – 3 tbsp, chopped
- Onion – 1 tbsp, chopped
- Potato – 2 tbsp, chopped
- Gingelly oil – 1 tbsp
- Salt and pepper, to taste
- Crushed chillies – 1 tsp
- Curry leaves – 1 sprig (optional)
- Mix a little salt to the finely chopped carrot, onion, potato and green peas.
- Heat oil in a pan and lightly fry chopped and salted vegetables for 2-3 mins.
- Whisk egg and add it to the pan. Cook it before removing it from heat and keep aside.
- Cook 4 tbsp mysore dhal with water. Add 1 tsp crushed chillies, salt, ½ tsp pepper to the dhal.
- While the dhal cooks, chop up the paratha and the vegetable omelette.
- Once dhal is cooked, add the chopped roti/ paratha and the omelette to the pan and mix it well.
- Serve warm.
Recipe source: Raji Thillainathan.