Kottu is one of Sri Lanka’s most beloved street foods, a dish that combines flavor, texture, and aroma into a culinary symphony. Originating as a way to repurpose leftover godamba roti (a type of flatbread), kottu has evolved into an iconic dish that’s available in countless varieties. Here, we’ll explore the top 5 types of Sri Lankan kottu, each with its unique charm, preparation style, and ingredients. From the spicy to the indulgent, let’s dive into the world of kottu!
Top 5 Types of Sri Lankan Kottu
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Palandi Kottu
Palandi Kottu is one of the more unconventional types of kottu, made with a base of curd or yogurt. This addition gives the dish a tangy and refreshing flavor, making it a favorite for those who prefer lighter, less spicy meals.
Why It’s Called Palandi Kottu
“Palandi” is the Sinhala word for curd, which is the defining ingredient in this variation.
Unique Features:
- Tangy Flavor: The curd adds a creamy, sour note that complements the savory roti and vegetables.
- Versatility: Works well with or without protein, making it a great vegetarian option.
- Refreshing: Perfect for hot days when a heavy meal might feel overwhelming.
Palandi Kottu is a refreshing twist on traditional kottu, showcasing the versatility of this beloved dish.
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Nai Miris Kottu
If you’re a fan of spice, Nai Miris Kottu is the ultimate challenge. Named after the fiery habanero chili known as “nai miris” in Sinhala, this kottu packs a punch. It’s not for the faint of heart but offers an exhilarating culinary experience for spice lovers.
Why It’s Called Nai Miris Kottu
The dish is named after the nai miris chili, a key ingredient that gives it its intense heat.
Highlights
- Spice Level: Habanero chilies are diced and mixed into the kottu, creating a fiery explosion of flavor.
- Proteins: Often paired with chicken, beef, or fish, adding depth and variety to the dish.
- Cooling Elements: Some vendors include a side of curd or a cooling cucumber salad to balance the heat.
For those who dare to try, Nai Miris Kottu is a thrilling adventure for the taste buds, offering a satisfying burn that lingers long after the meal.
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Cheese Kottu
Cheese kottu takes indulgence to the next level. This variety incorporates generous amounts of cheese, making it a rich and gooey delight. It’s especially popular among younger crowds and those with a love for creamy, cheesy dishes.
Why It’s Called Cheese Kottu
The name comes from the addition of melted cheese, which becomes the star ingredient in this version of kottu.
What Makes It Special
- Cheese Variants: Local cheddar or processed cheese is most commonly used, but some vendors experiment with mozzarella for extra stretch.
- Flavor Profile: The creamy cheese balances out the spices, creating a unique fusion of flavors.
- Toppings: Optional toppings like chili flakes or chopped spring onions add a burst of flavor and texture.
Cheese kottu is a decadent treat, perfect for late-night cravings or as comfort food on a rainy day.
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Dolphin Kottu
Dolphin kottu is a modern twist on the traditional recipe, and no, it has nothing to do with the marine animal! The name “dolphin” comes from its smooth, creamy texture and distinctive preparation. Unlike regular kottu, which uses godamba roti, dolphin kottu uses paratha roti, which is softer and thinner.
Why It’s Called Dolphin Kottu
The dish is said to resemble the smooth glide of a dolphin due to its creamy consistency and the way the ingredients meld together.
Unique Preparation
- Roti Base: Paratha roti is hand-torn into smaller pieces and cooked in a wok or saucepan instead of a grill plate.
- Add-ons: Ingredients like fresh milk or yogurt, tomatoes, and capsicum add a creamy and tangy dimension.
- Cooking Style: Prepared in a wok, the dish takes on a stir-fried quality, with all ingredients blending seamlessly.
The result is a milder, creamier kottu that’s perfect for those who prefer a less spicy and more indulgent version of this classic dish.
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Chicken Kottu
Chicken kottu is the quintessential version of this dish and a favorite among locals and tourists alike. Its appeal lies in its simplicity and versatility. The base is made of finely chopped godamba roti, which is stir-fried on a hot grill plate with vegetables, egg, and flavorful curry sauce. Chunks of succulent chicken are added to the mix, making it hearty and satisfying.
Why It’s Called Chicken Kottu
The name is self-explanatory, with chicken being the primary protein. While the classic version uses curry chicken, variations include grilled or roasted chicken for a smoky flavor.
What Sets It Apart
- Ingredients: Fresh vegetables like carrots, leeks, and cabbage give it a crunch. The curry sauce binds the dish together, ensuring every bite is flavorful.
- Texture: The balance of crispy roti edges and soft, chewy chicken pieces is irresistible.
- Customizability: You can spice it up with chili paste or tone it down with a dash of lime juice.
Whether it’s enjoyed as a quick snack or a full meal, chicken kottu is a go-to choice for anyone new to the kottu experience.
Conclusion
Each of these kottu varieties showcases the creativity and diversity of Sri Lankan cuisine. Whether you prefer spicy, creamy, or tangy flavors, there’s a kottu out there for you. So, grab a plate and dive into the vibrant world of kottu!
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