This dish usually starts with shredded godamba roti. Home cooks may simply tear it apart with their hands, but Sri Lankan chefs usually choose a much louder method. They lay the bread on top of a heated iron grill pan and chop it apart with large metal cleavers. Chefs sometimes follow a specific rhythm to entertain restaurant guests. Street vendors often use the sound to attract patrons.
Most versions of kottu contain shredded cabbage, matchstick carrots, and ginger and garlic along with cumin, red curry powder, and seeded chili peppers. Vegetarian curry usually contains little else, besides the godamba roti bread. Those preparing meat kottu typically sear the meat before adding the vegetables and spices, simmering everything together until the veggies are soft. The bread is often added in the last few minutes of cooking to prevent it from becoming soft and limp.
