Chettinad Kosumalli

Kosumalli or Kathirikkai Kosumalli  is served as a side with idly or dosa. This is a popular Chettinad dish. For those who are not aware of Chettinad, it is a region in the state of Tamilnadu, India. This place is popular for its cuisine, culture and architecture. Coming back to the dish…when I was in school my friend’s mom used to make this dish often and I love it that I don’t have a count on the number of dosas I eat. Dosa just melts in your mouth when it is soaked in the Kosumalli. Kosumalli is a watery dish with brinjal (Indian eggplant) being its main ingredient. It is easy to prepare and one of the interesting Chettinad dishes that you should try.

Preparation time: 15

Cooking time: 40 minutes

No. of servings: 6

Spice level: 2.5 out of 5

Ingredients:

• Brinjal (Indian eggplants) – 7
• Green chilies – 6
• Long dried red chilies – 2
• A few curry leaves
• Shallots (small red onions) – 15
• Medium size tomatoes – 2
• Tamarind juice from 3/4 tbsp of whole tamarind
• Oil – 1 tbsp
• Mustard seeds – 1 tsp
• Urad dal – 1 tsp
• Salt to taste
• Cilantro for garnishing

Method of Preparation:

1. Remove the stem and slit eggplants into half and pressure cook for 2 whistles or until fully cooked.
2. Heat oil in a pan and mustard seeds.
3. When it splutters add urad dal, curry leaves, slit green chilies and broken red chilies.
4. When urad dal becomes golden brown, add onions and a little salt. Saute until translucent.
5. Add chopped tomatoes and saute until it is mashed and cooked. Add some more salt.
6. In between when the pressure subsides remove the brinjal, peel the skin and mash them.
7. Mix it with tamarind juice and 6 cups of water (I told you it is a watery dish) and add it to the onion tomato mixture and let it come to a boil and then leave it for 10 minutes.
8. Garnish with cilantro and kosumalli is ready to serve.