Egg Kothu Parantha combines the delicious paranthas and eggs with some basic spices to create a fantastic dish!
Egg Kothu parantha is usually made from the malabar/kerala maida parantha but if you can change that to the whole wheat parantha, it is a healthy and a great start to the day. We, at home, love to eat for dinner as well.
The previous week that went by was a very exciting and busy week, It was my birthday week. I met George Calombaris of Masterchef Australia (I am sure you have seen a picture by me on the social media by now, there is a detailed post coming up soon), the child was not too well and I have LOADS to do at work. As a result, I kind of deviated from the menu a bit (25% may be) but, I still think its good to have a plan and deviate a bit rather than have no plan at all. So here is coming week’s menu, with a hope, that I will fare better this time around.
And like I mentioned before, I am sharing the recipe of Egg Kothu Parantha. I love this dish which is very popular in Tamil Nadu, Kerala and Sri Lanka. This is one dish that was adapted from Sri Lanka. Kothu literally means ‘to cut’ and it is a very popular street dish in Tamil Nadu and Kerala. The eggs are usually scrambled with some onions and other spices and mixed with the paranthas. In most cases, meat is added to it as well.
I love the South Indian cuisine. Being married to a South Indian means that I have adapted a lot of the recipes from N’s family and I enjoy south Indian food as much as any other cuisine. Whether it is having idlis with molagapodi for breakfast or enjoying a crab rasam, I have adapted to it all 🙂
Egg Kothu Parantha & Menu of the week 17th Aug
- 4 whole wheat paranthas
- 1 tsp cumin seeds
- 2 onions medium sized chopped
- 2 green chillies sliced lengthwise
- 1 tsp ginger garlic paste
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp pepper freshly ground powder
- 1/2 tsp egg curry powder
- 2 tomatoes chopped
- 2 eggs large
- 1/4 cup coriander leaves , chopped
- to taste salt
- one lemon (juice taken out)
- Shred the paranthas into medium pieces and keep aside.
- Heat oil in a heavy bottom pan or kadai. Add hing and cumin seeds and fry till slightly browned. Add the chopped onions, green chilly and curry leaves, continue to saute till the onions are translucent.
- Add ginger-garlic paste along with the dry masalas at this stage, namely turmeric, chilly powder, egg curry powder, pepper powder and saute in low flame for about 5 minutes.
- Add the chopped tomatoes and saute until the tomatoes are cooked and turn mushy for about 5 minutes. At this point, break the eggs directly in the kadai and cook for 2 mins.
- At this point, add the shredded paranthas. Mix to combine the eggs and cook till the eggs get cooked fully. Sprinkle a little water while you mix along if it turns too dry.
- Garnish with fresh coriander leaves and serve with raita for breakfast or dinner.