After getting a kitchen to rule of my own i was filled with great anxiety what my dishes were going to turn out into. I was filled with lots and lots of ideas totally with doubts, even though i enjoyed cooking under the supervision of my amma and our ever happy "sudhama chechi"( my amma's maid for quite a very long time) back at home, i was new being alone in the kitchen for the first time, slowly i got friendly with my spices and vessels, i started loving it, i enjoyed the way they turned out into.
Kothubarotta is one of the famous street food in Kerala. Its usually made from left over barottas. We had a hotel named "Azad" just a few walks away from our home, every evening they used to make kothubarotta and from around 5.30 - 6 o'clock we could hear the "tak- tak-tak" sound when we pass the hotel which would go on untill 8.30 in the night.
Now here is the recipe.
5 Barottas shredded
2 onions diced
1 tomato diced
3-4 green chillies
1 tsp chilly pwdr
1/2 tsp turmeric pwdr
1/2 tsp chaat masala
1 tsp mustard seeds
few curry leaves
few sprigs of corriander leaves
salt to taste
Heat oil in a kadai and pop mustard seeds, adding curry leaves and green chillies.
Add diced onion and saute until light golden colour.
Add chilly powder, turmeric powder and chaat masala( i used Eastern brand), saute it for a few mins.
Add tomatoes and saute until its cooked, also adding 1/2 cup of water.
Now add the shredded barottas and mix well.
Once the barottas are soft add the beaten eggs with salt to taste and mix well, until the eggs are cooked.
( i usually take out half of the mixed barotta before adding the eggs, so that i can scramble it fast and then add the remaining barotta).
Garnish the dish with corriander leaves and serve hot with raita ...happy meal!!!