Chettinad Kosamalli/brinjal curry for Idli/dosa/idiyappam

Kosamalli/Brinjal curry with Idiyappam/Rice noodles!

Kosamalli/brinjal curry for Idli/dosa/idiyappam

Kosamalli is less spicy gravy, which is suitable as well as favorite for kids and adults alike. Now-a-days, we boil the veggies, whereas earlier, Achis use to grill them. It's also called as 'Kothsu'.

Whenever I make Kosamalli, it brings back my childhood memories, enjoying it with Idiyappam and Dosai.

Ingredients for Kosamalli/Brinjal Curry
(1 Potato - optional)

Ingredients:

Brinjal (small to medium size) - 8 to 10

Potato (medium size) - 1 (optional)
(Potato gives thick consistency)

Green Chilli - 8

Big Onion - 1 (or)

Small Onion - 12

Crushed Red Chilli - 1/2 tsp.

Tamarind juice - 1 tbsp.

Salt - to taste

Coriander leaves - to garnish
(try to include fresh coriander leaves, it gives out a wonderful flavor)




Mashed Brinjal



Tempering:


Mustard Seeds- 1/4 tsp.

Perungayam /hing/Asafoetida - 1/8 tsp.

Dried Red Chilli - 2

Oil - 2 tsp.

Curry Leaves - few


Method:

Pressure cook halved Brinjal and Potato (with skin) for 2 whistles. Let it cool. Brinjal and Potato will be very soft, remove the skin and mash them well. Add tamarind juice, salt, crushed red chillies and enough water.

In a kadai/cooking pot, pour oil, add mustard seeds, when it splutters, add hing/Asafoetida/Perungayam, followed by dried red chillies and curry leaves.

Now add onion and green chillies, cook for few minutes, then pour the mashed Brinjal, Potato mixture. I make it watery, because my kids like that way, according to your taste add water. Bring it to boil, immediately switch it off, it should not boil more, if boiled more, it will ruin the taste.

Garnish with fresh Coriander leaves, now very tasty Kosamalli is ready to be served with Idli, Dosa or Idiyappam.

Kosamalli/Brinjal Curry with Dosa

Typical Chettinad Breakfast - Idli, Kosamalli with Kavani Arisi!

Tips Tips Tips...



Asafoetida should get roasted for few seconds; otherwise it will give a bitter taste. If it's roasted well, it gives a wonderful flavor.

If you want to make Kosamalli spicy, you can pound the green chillies slightly in a mortar and pestle, before cooking with onions.