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Shredded, flaky parottas tossed with spicy mutton curry, scrambled eggs, and crisp vegetables. This iconic Tamil street food is a flavor-packed, satisfying one-pan meal that brings the streets of Madurai to your kitchen.
For 4 servings
Prepare the Mutton Salna (Gravy)
Prepare the Parottas
Create the Kothu Base
Shredded, flaky parottas tossed with spicy mutton curry, scrambled eggs, and crisp vegetables. This iconic Tamil street food is a flavor-packed, satisfying one-pan meal that brings the streets of Madurai to your kitchen.
This south_indian recipe takes 65 minutes to prepare and yields 4 servings. At 605.71 calories per serving with 24.07g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
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Add Eggs and Spices
Combine and 'Kothu'
Garnish and Serve
Substitute mutton with boneless chicken, cut into small pieces. The cooking time for the chicken will be significantly less.
Omit the mutton entirely and increase the number of eggs to 4 or 5 for a delicious vegetarian version.
For a vegan or vegetarian option, skip the mutton and eggs. Add a mix of finely chopped vegetables like carrots, cabbage, beans, and peas along with the onions.
For a modern twist, sprinkle a handful of grated mozzarella or cheddar cheese over the top during the last minute of cooking and let it melt.
The mutton and eggs in this dish provide high-quality protein, which is essential for muscle repair, growth, and overall body function.
Mutton is a rich source of heme iron, which is easily absorbed by the body and helps in preventing anemia by aiding in the formation of red blood cells.
The carbohydrates from the parotta provide a quick and substantial source of energy, making this a very filling and satisfying meal.
Kothu Parotta is a popular South Indian street food originating from Tamil Nadu. 'Kothu' means 'to mince' or 'to chop'. It's made by shredding parotta (a layered flatbread) and stir-frying it with meat (like mutton or chicken), eggs, vegetables, and a spicy gravy called salna.
Mutton Kothu Parotta is a calorie-dense dish and is best enjoyed as an occasional treat rather than a daily meal. While it provides a good amount of protein from mutton and eggs, the parotta is made from refined flour, and the dish uses a considerable amount of oil. It is high in carbohydrates and fats.
A typical serving of Mutton Kothu Parotta (around 325g) contains approximately 750-850 calories. The exact number can vary based on the amount of oil used, the size of the parottas, and the fat content of the mutton.
The best parottas are the flaky, layered 'Malabar' or 'Madurai' style parottas. It's highly recommended to use day-old or refrigerated parottas as they are firmer and hold their shape better, preventing the dish from becoming mushy.
Absolutely! Using leftover mutton curry (salna) is a fantastic shortcut. If you have both cooked mutton and gravy, you can skip the pressure cooking step entirely and start directly with making the kothu base.
To reduce the spice level, you can omit the green chilies, reduce the amount of red chili powder, or use a milder variety like Kashmiri red chili powder, which adds color without much heat.
If you don't have two metal spatulas, you can use one sturdy, sharp-edged metal spatula or a bench scraper. The goal is to chop and mix simultaneously. Be careful not to scratch your pan if it has a non-stick coating.
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