Indo Burmese Style Atho Recipe | Burmese Atho ~ Chennai Street Food

I love streetfoods in chennai, right from the street vendor selling sundal ( both gravy and the dry) , till sompapodi all used to be my fav as we grow we become much concision about our and tend to skip the street foods some time as a kid we enjoy anything and everything isn’t it. I wish I was a child for ever, Chennai has its own street food favs apart from the usual dosa , idli there are some cuisines poeple bought from other countries or states to chennai, like falooda, kulfi .One such amazing street food is Atho from burmese cuisine, the country cuisine is greatly influenced by India and china so tamilians who migrated to burma brought back this wonderful dish and sold in the streets. Atho is one such dish and our people have given a Indo make over. Few days back happen to see this in a tv show and I thought How come I forgot to make this as I knew about the dish but have never tasted as they keep them with egg and fish .  The very famous Atho shop in chennai is near parry’s corner where there are plenty of people enjoy this street food. Atho is a cold noodle salad dish made with vegetable and noodles , It is a very simple preparation generally served with Banana stem Soup. There are varieties of atho made  like with egg,stuffed egg, with pajeoto ( split peas vadai), sizzo, moina. In some places atho are even serve with tamil nadu special kuzhambu which tastes yummier. Now lets move to the recipe..

Burmese Atho

Category	Preparation time	Cook Time
Street Food	15 mins	10 mins

  Ingredients

  Veg Noodles – 250 gm / 1 small pack

  Cabbage / Lettuce – 1/2 cup ( shredded)

  Carrot – 1 ( grated)

  Onion – 1 ( chopped)

  Tamarind extract – 4 tsp

  Lemon juice- 1 tbsp

  Roasted Gram pd / Pottukadalai pd – 3 tbsp

  Coriander leaves – 1 tbsp ( chopped)

  Garlic – 3-4 cloves

  Fried Onions – 3 tsp ( about 1 tbsp oil for frying)

  Chilly flakes – 1 tbsp

  Paprika pd – 1/2 tsp

  Oil – 1 tbsp

  Salt to taste

  Method

• In a pan boil enough water for cooking the noodles, Once the water starts boiling add the noodles and cook the till the noodles separates and are just done.
• Strain the noodles in a strainer and drain all the water, run some cold water over the noodles so that they will not stick to each other.
• To make fried onions and garlic, Take oil in a pan ,add the sliced onions and saute them till they brown. If you have plenty of sun light in you place them dry the onion in sunlight for few hours. As I don’t have enough sunlight coming here I just added the fried onions. Remove the fried onions and fry chopped garlic in the same oil till light brown.
• Remove the garlic and reserve the oil as well.
• In a bowl Take the cooked noodles, add cabbage/ lettuce, carrots,chilly flakes,tamarind extract,fried onion, fried garlic, Chopped onions roasted gram pd,salt to taste.
• Mix them well sperating each noodles using hand, add lemon juice in the end and garnish it with coriander leaves.
• Serve them as is or banana stem soup or any spicy kuzhambu.
• You can even warm this slightly before serving but originally it is served cold with Hot banana stem soup.