Sri Lankan Egg Kottu
High-heat shredded parotta with scrambled egg, vegetables, and a glossy milk or gravy finish
The sound of kottu being made, the metal blades rhythmically chopping on the flat iron, is the sound of a Sri Lankan street at night. The secret is the moisture at the end. Milk, kiri hodi, or leftover curry gravy. Don't let it dry out.
The quintessential Sri Lankan street food. A high-heat stir-fry of shredded parotta, scrambled eggs, and fresh vegetables, finished with milk or gravy for a moist, rich texture.
Ingredients
The Base: Plain parottas, shredded into small strips
Proteins: Eggs
The Veg: Cabbage (shredded), carrot (shredded), leeks (chopped), green chilies (slit)
Aromatics: Red onion (sliced), ginger-garlic paste, curry leaves
Spices: Chili flakes, turmeric (for color), black pepper, salt, MSG (optional)
The Moisture (The Secret): Fresh milk, Kiri Hodi, or chicken gravy
Garnish: Spring onions, fresh coriander
Method
The Tempering
Heat oil in a large flat pan or wok. Add onions and curry leaves. Sauté until translucent.
The Base Paste
Stir in ginger-garlic paste and cook one minute until fragrant.
The Scramble
Crack eggs into the pan. Scramble continuously until just set and broken into small pieces.
The Veg
Add cabbage, carrot, and leeks. Toss on high heat. Add green chilies and salt. Keep the crunch.
The Spice
Add turmeric for color and a generous amount of chili flakes.
The Integration
Reduce heat slightly. Add the shredded parotta. Mix thoroughly so the egg and spices coat every piece.
The Moisture
Add fresh milk, Kiri Hodi, or leftover curry gravy. Do not let it dry out — the parotta should be glossy and moist, not burnt.
The Finish
Add black pepper and a pinch of MSG if using. Toss in spring onions. Off the heat while it still looks glossy.
Serve
Extra spring onions and coriander on top. Extra gravy and a wedge of lime on the side.
Extra gravy on the side and a wedge of lime.