Preparation & Taste
- The base is the layered flatbread called Parotta — made of dough, layered into many fine sheets, then flattened and cooked.
- For kothu-parotta, the parotta is chopped or shredded on a hot iron tawa (flat griddle) with onions, green chillies, tomato, curry leaves, and spices. Then eggs (optional), meat or veg options, and a rich salna (gravy) are stirred in.
- The sizzling sound as the bread is chopped and mixed on the tawa is part of the street experience. (This aligns with the general description of the dish as “kothu” meaning “to chop”.)
- The result: a spicy, slightly smoky flavour, chewy yet tender bits of parotta, heat from chillies, savoury gravy enveloping everything — bold street-food flavour.
🌃 Street Scene in Tenkasi
- In Tenkasi’s evening and late-night food stalls — especially around main roads like Abhishegapuram Street, S Masi Street, near the bus stand — these kothu-parotta stalls are very popular. For example, the “Udayam Parotta Stall” near Samba Street lists Egg Kothu Parotta alongside regular parotta options.
- Many stalls remain open late, catering to travellers (especially after visits to temples or waterfalls) and locals seeking hearty meals.
- The ambience: loud chopping sounds, steam & aroma rising from the tawa, plastic-sheet seating, late-night crowds, immediate gratification of a hot plate brought to you.
- Because it’s rich and spicy, pairing with a cold drink (soft drink, juice) is common to balance out the heat.