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
- 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:
- Remove the stem and slit eggplants into half and pressure cook for 2 whistles or until fully cooked.
- Heat oil in a pan and mustard seeds.
- When it splutters add urad dal, curry leaves, slit green chilies and broken red chilies.
- When urad dal becomes golden brown, add onions and a little salt. Saute until translucent.
- Add chopped tomatoes and saute until it is mashed and cooked. Add some more salt.
- In between when the pressure subsides remove the brinjal, peel the skin and mash them.
- 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.
- Garnish with cilantro and kosumalli is ready to serve.