25 Min
Kale Kottu
Usually eaten for breakfast or lunch, kottu may be one of the most brilliant inventions to emerge from Sri Lanka and its cultural influences. It is also one of the best ways to use up leftover rotis. It is like chilaquiles and the Sindhi sayel roti but arguably more delicious and a little healthier. Leftover roti or paratha strips or chunks are stir-fried with eggs, meat, potatoes or vegetables with ginger, fresh coconut, kari leaves and more. We make these with Pol roti but kottu gives you a lot of creative freedom. It can also be made with the Malabar paratha and your choice of greens like spinach, watercress, or other vegetables.
Usually eaten for breakfast or lunch, kottu may be one of the most brilliant inventions to emerge from Sri Lanka and its cultural influences. It is also one of the best ways to use up leftover rotis. It is like chilaquiles and the Sindhi sayel roti but arguably more delicious and a little healthier. Leftover roti or paratha strips or chunks are stir-fried with eggs, meat, potatoes or vegetables with ginger, fresh coconut, kari leaves and more. We make these with Pol roti but kottu gives you a lot of creative freedom. It can also be made with the Malabar paratha and your choice of greens like spinach, watercress, or other vegetables.
Cook Time
25 Minutes
Serves
4
Directions
Step 1
Cut the rotis into strips or bite size squares. Remove the stem of the kale and chop the leaves – use 4 cups for this recipe.
Step 2
Whisk the eggs slightly with salt and pepper and set aside.
Step 3
In a large saucepan or wok over high heat, warm the coconut oil and pop the mustard seeds. Add the kari leaves and minced onions. Cook on high until the onions start to sweat and turn golden brown. Reduce the heat and add the coconut and cook for another minute or two.
Step 4
Add the serrano, ginger, salt, kale, and the chopped roti and cook until the kale has just barely wilted.
Step 5
Next add the eggs and cook, stirring constantly, until the eggs are cooked through. Garnish with cilantro, coconut and a squeeze of lime juice and serve.
Notes & Variations
- Adding kale is not a tradition in Sri Lanka – but it sure adds the much-needed fiber to our diet and is delicious.
- Kottu is best eaten just when it is cooked.
- To add shreds of meat or chicken, just slice and stir in with the coconut or right after.
Ingredients
6 leftover pol rotis
1 small bunch of kale
6 eggs with 1/2 teaspoon each of turmeric, salt, and pepper
4 tablespoons coconut oil
1 teaspoon mustard seeds
10 to 15 kari leaves
1 cup minced onions
1/2 cup shredded fresh coconut + more for garnish
1 serrano pepper, minced
1 tablespoon minced ginger
1 1/2 teaspoons salt
1/2 bunch of cilantro, minced
Juice of 2 limes
Step 1
Cut the rotis into strips or bite size squares. Remove the stem of the kale and chop the leaves – use 4 cups for this recipe.
Step 2
Whisk the eggs slightly with salt and pepper and set aside.
Step 3
In a large saucepan or wok over high heat, warm the coconut oil and pop the mustard seeds. Add the kari leaves and minced onions. Cook on high until the onions start to sweat and turn golden brown. Reduce the heat and add the coconut and cook for another minute or two.
Step 4
Add the serrano, ginger, salt, kale, and the chopped roti and cook until the kale has just barely wilted.
Step 5
Next add the eggs and cook, stirring constantly, until the eggs are cooked through. Garnish with cilantro, coconut and a squeeze of lime juice and serve.
6 leftover pol rotis
1 small bunch of kale
6 eggs with 1/2 teaspoon each of turmeric, salt, and pepper
4 tablespoons coconut oil
1 teaspoon mustard seeds
10 to 15 kari leaves
1 cup minced onions
1/2 cup shredded fresh coconut + more for garnish
1 serrano pepper, minced
1 tablespoon minced ginger
1 1/2 teaspoons salt
1/2 bunch of cilantro, minced
Juice of 2 limes
Notes & Variations
- Adding kale is not a tradition in Sri Lanka – but it sure adds the much-needed fiber to our diet and is delicious.
- Kottu is best eaten just when it is cooked.
- To add shreds of meat or chicken, just slice and stir in with the coconut or right after.
Tags:
25 Min
Tags:
25 Min
Kale can be so tasty.
Have your fix with the recipes below!
WE LOVE KALE
