Marriage between Egg & Parotta !!

   I just love trying new restaurants and being a foodie my taste buds is always on a lookout for yummy dishes …One thing which I missed very badly was ‘Mutta Parotta’ or in other words Kothu parotta made the traditional way. This is one signature dish which is very famous in all night kadais in Tamil Nadu …..The same dish can be made in many different ways but the local flavor in which it is made is simply awesome and am going to take you guys over this dish the way it is prepared. There is one such shop near my place and I believe this guy has been in business even before India got its independence and I bet you he has wealth to buy 50% of POES Gardens, Chennai. All being said he is still considered to be ‘night kadai’ owner. Whenever I visit the shop he greets me ‘enna pa romba naala kaanom’ and orders his staff to lookout for a seat for me; My feeling at that time would be as if name was adjudged for Oscar nomination only to realize later he pretty much does the same ritual to every person visiting the shop. Then without any doubt I order ‘Mutta Parotta’ every damn time I visit this place.

   Let me go over the marriage that happens between Egg and Parotta. Consider ‘Egg’ as bride and ‘Parotta’ as groom …for any marriage venue is the key …in all Night kadai the big round black aduppu is pretty much lit by wood and once it is lit around 6pm then goes to bed only after midnight. Basically it is hot all the time due to the non stop dishes made on it. This plays a role since all fancy restaurants they use LPG and it is switched on only based on need. So venue is ‘Adapu’ where we first call both the parents – onions and tomatoes …Chef is affectionately called as ‘Master’ and he sautés onions and tomatoes along with chilli powder, garam masala powders etc., Tomatoes are not cut by the way ..they are literally squeezed like how a middle class does to the colgate paste in its ending stages. To add more spice to the proceedings he adds green chilies which can be the Nathanaars ….He sautés them well and in every marriage pangalis and relatives play a significant role and he adds fresh curry leaves and coriander leaves. Unlike chefs who may have curry leaves refrigerated these guys just take absolute fresh curry leaves. Now the bride comes in ….Master takes egg in one hand and gently taps couple of times only to see the egg joining the party ….now comes groom ..parotta is torn apart just like how every grooms are after marriage and then added to the gang …….Festivities happen and this is where gravy is poured into the ingredients. Now it is Master all the way …he takes two tumblers upside down and he goes with the rhythm which can even make drums Shiva mani proud of the sound produced. Normally master makes multiple quantities and he then segregates into different plates. Finally mutta parotta is served on plantain leaf red hot. Trust me marriage between egg and parotta made the traditional way always taste better and creates lasting impression.

     I see many Indian restaurants abroad and over here have a category called ‘Street food’ section where they have this dish. I think for people who do not want to step into Night kadai then they can enjoy ‘Kothu Parotta’ from restaurants but for people who do not mind visiting occasionally to such shops I highly recommend they should try this signature dish from Tamil Nadu.