Thursday, October 25, 2007

Kosamalli



This a special Chettinad side dish or gravy best suited for Thalicha Idyappam.This is always served with Idyappam in functions. This also goes well with Dosa and idly as it is neither too hot nor too blunt. More important is that the old people in our home usually suggest this as the side dish when somebody at home is recovering after illness.They will tell that it will be good for the non tasty tongue(‘Nakkukku nalla irukkum’) after illness This is very safe for young kids. Those who have started giving solids for their children can use this along with idly. Children will love the little salt and sour taste. As this dish is little watery idly can be smashed in this curry and the children can be fed with a spoon. As the quantity of tamarind, chillies all play an important role in the final outcome of the gravy; I have included the snaps at various stages of cooking.

Ingredients
Brinjal-4
Potato-1
Small onions nicely chopped-20(if not available big onion -1)
Tomato-1 (big)
Green chillies-6
Red chilies-(2)
Tamarind - a very small piece (half the quantity that we use for sambar)
Coriander leaves-2 table spoon
Procedure
Cut the brinjal and potato into 4 pieces each and pressure cook for 8 minutes.
After the pressure goes open the cooker and peel the skin of both brinjal and potato. smash them.

Take 4 cups of water. Dissolve 2 teaspoons salt and the tamarind. Quantity of tamarind is very important. Too much of it will spoil the dish. Then add the smashed portion into the water. Remember that this is a little watery dish .Now keep the kadai in the stove. Add 2 teaspoon cooking oil .Put 1 spoon mustard seed and curry leaf when it cracks, add the green chilies and the red chillie. Don’t worry that it will be too hot. This dish seldom turns hot, however much chilies we add. Then add the onions and finally the tomato pieces. The tomatoes and onions need not get cooked much. Pour the brinjal potato smash mixed water into the kadai. Whe the mixture starts boiling switch off the stove. It need not boil too much. Before serving add the coriander leaves. For children no need to add coriander leaves.

22 comments:

uma said...

Tried before few days. Amazing taste!

solai said...

Thanks Uma.Though I have many readers,You are the one who provide me feed back.Thanks for that too.

Cham said...

I tried ur Kosamalli , totally new taste for us... Healthy one and sure to keep it :) We really enjoyed the taste for idlis. I will try to post ur recipe and link back :)
Thank you Aunty to refer this one!

Solai Chidambaram said...

Thankyou dear cham for trying

GS said...

Wow! Aachi. This is something my mom used to do for idiyappam. While in school, i had 2 malayalees, 1 telegu and 1 tamil girl. Even today all of them talk about this kosmalli that my mom prepares. You are bringing back wonderful memories to me.

subha said...

Tried the recipe yesterday...
Great taste. We really enjoyed the taste. Thank You for sharing the recipe with us.
Can u post the recipe to prepare sambhar powder.

Jennifer said...

Looks tasty. Really enjoy your cultural connotations.

Sowmya said...

I have heard of Kosamalli before, never tasted it or had a recipe to try, I am going to try this weekend and let you know. Thanks for sharing your recipe.

Sowmya said...

I have heard of Kosamalli but neveer tasted it or had recipe to try, I am going to try this weekend and let you know.Thanks for sharing your recipe.

Kathy said...

Hi Solai ..

I love all your dishes. Absolutely great. I tried almost every one of them and save the recipes as treasures. One request from my end.. Can you just provide recipes that goes with chappathi/roti/parotta? It would be great if you could post them when time permits. Thanks much! Keep up your work. You Rock!!

class photo said...

i tried kosumalli it was super.thank u for ur chettinadu dishes.


vallikannu

Pree's world said...

Dear solai, I tried kosmalli yesterday. It was great.. Me and my husband loved it. Thanks for such good recipes...

minu said...

hi solai i wanna know prportion for 2 gallons of kosumalli...i shd do for a func..can u pls tel me

Solai Chidambaram said...

Minu,2 gallons will come to 9 liters I guess.The recipe I have given is for 1 litre.so use 6 times the qty given and prepare

Ram said...

Hello Achi...

I am your friend in facebook too (Aneetha's husband). I am a cook too :) I really enjoy and love cooking for others and delicious food.

Today, we are doing the meen kozhambu as mentioned in your site here - i have done this kozhambu many times previously and the mistake i did was to add the fish early enough, or add just too much tomato substituting for tamarind. Today i am trying the way you mentioned....

I am reading the kosamalli now, and i had a comment. When it comes to kosamalli, i really become choosy and selective! i would suggest you provide some more options (i guess tastier too!) -

Instead of four large green brinjal, i think you can suggest the Italian big eggplant (many of your readers are in US too!), or the large graffiti eggplant - i have tried both - they taste very very nice.

Second was the main point - I would always like to raw heat the brinjal/eggplant and cook and peel off the skin or, to bake it in the regular conventional oven (non electric is better) and peel of the skin. Suttu vacha tastey thani achi...

may be you can mention this too... :)

just a suggestion... will post more... thanks and bye!

Ram Subbiah

Solai Chidambaram said...

ram,aneetha is really lucky as u give her a hand in cooking.Comment patha romba vakkanennu theriyuthu .In that way aneetha pavam.joking apart good suggestions.I too used the big brinjal (italian one) from korean store when I visited US last summer. It makes the job simple and easy too.
Suttu vaikkirathu is too much for the girls of these days.They find kosamalli itself a tedious work.I know there is no compramise for the chutta kathirikka.mudinga kalakkunga.

Solai Chidambaram said...

Ram,you were asking abt meen kuzhambu.We should neither use too much tomatoes or tamarind.now a days we are not used to too much of pulippu as our food habits have changed.More over fish should be allowed to cook only for 3 to 4 minutes.By allowing the gravy to stay a long time before eating only we get the fish absorb the taste from the gravy.So make fish kuzhambu little earlier.

Ram said...

Mikka nandri achi.. for the meen kuzhambu, thanks for your suggestion... will try soon...

Skl said...

Hello aunty,
We had this dish with iddiappam,it tasted very good,nice blend of mild spices,we sincerely appreciate your effort in writing the blog,thank you,
Skl

Poorvhitha Kanagaraj said...

Hi Aachi, I have tasted idiyappam and kosamalli when i was 10 years old that is 21 years back when we were in chettinad. Today i tried and it came out very well and my husband liked it very much. I went back and i remembered our aachi( house owner) and she is nomore now. I thought several times that i could have learnt cooking from our aachi but now i am very happy to see ur blog. Thank you so much.

Mahi said...

Interesting Recipe! I too make brinjal-potato kadaisal for idli/dosa, but thats a bit different from this one. Shall try it soon. Thanks for the recipe!

Eyton J. Shalom, M.S., L.Ac. said...
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