kathirikkai kosumalli – Brinjal Kosumalli. Tamil chettinad style special Brinjal Kosumalli recipe. Perfect side dish for idli and dosa.
This simple side dish made in the chettinad region is called the kosumalli. This is a side dish mainly served for breakfast with idli, dosa and the likes. Its a very simple recipe made with brinjal and tomatoes. Its basically a brinjal mash. In kongunad, we do a similar recipe and is called as the kathirikkai bajji. There is one more variation of the same, the Chidambaram Gothsu. There are varied recipes that differ from region to region and from home to home. Some people add potatoes to the mash while some dont. Same goes with garlic. This simple recipe can be made in no time and perfect for the busy mornings. Here is how to do a simple kosumalli.
I have used green brinjals today. The purple ones come equally tasty too. Use whatever you have in your fridge. Wash and chop the brinjals and soak it in water. Set aside.
Take a pan and add in the tomatoes, coriander leaves, green chillies, turmeric powder, salt and a small piece of tamarind. Add in the brinjal and half a cup of water. Note: If using Tamil country tomatoes (naatu thakkali) which are very sour, then omit the tamarind.
Pressure cook the ingredients for about 4 whistles / 10 minutes. Wait for the pressure to release.
Once the pressure has settled, open the cooker and mash the ingredients well. Use a wooden / potato masher. Do not grind in the mixie. The texture is very important and can be achieved only with a masher.
Heat sesame oil (Indian gingely oil) in a pan and add in the mustard seeds. Let the mustard seeds crackle. Add in the dried red chillies and the curry leaves. Add in the sliced shallots (small onions) and saute till the onions are soft.
Let the onions cook well.
Add in the brinjal mash and check for seasoning. Add more salt if necessary. Let the mash simmer for 2-3 minutes.
Kathirikkai kosumalli / brinjal kosumalli is ready. Serve with dosa. I like to serve it with vendhaya dosai.
- 250 grams brinjal
- 4 tomatoes, roughly chopped
- 4 sprigs coriander leaves
- 3-4 green chillies
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- 1 small marble size tamarind
- 2 tablespoon Indian sesame oil
- ¼ teaspoon mustard seeds
- 2-3 dried red chillies
- 1 sprig curry leaves
- 10 shallots - sliced (Indian small onions)
- Take a pan and add in the tomatoes, coriander leaves, green chillies, turmeric powder, salt and a small piece of tamarind. Add in the brinjal and half a cup of water.
- Pressure cook the ingredients for about 4 whistles / 10 minutes. Wait for the pressure to release.
- Once the pressure has settled, open the cooker and mash the ingredients well. Use a wooden / potato masher. Do not grind in the mixie. The texture is very important and can be achieved only with a masher.
- Heat sesame oil (Indian gingely oil) in a pan and add in the mustard seeds. Let the mustard seeds crackle. Add in the dried red chillies and the curry leaves. Add in the sliced shallots (small onions) and saute till the onions are soft. Let the onions cook well.
- Add in the brinjal mash and check for seasoning. Add more salt if necessary. Let the mash simmer for 2-3 minutes.
- Kathirikkai kosumalli / brinjal kosumalli is ready. Serve with dosa. I like to serve it with vendhaya dosai.
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