Another authentic Chettinad Recipe is this Kosu Malli(its generally called Pachadi also). This is also another side dish that is made for Idly/Dosa frequently in every chettinad homes. This is something like sambar but the dal used is moong dal instead of toor dal. The other difference is the chopping of the veggies, for sambar they are chopped bigger. Kosu Malli is a versatile side dish which will be an option for all idly/dosa as breakfast everyday & it’s also a good option for Idiyappam or Upma also.
This is a very easy recipe, that will not take very long to make them.
There is another variation which has the brinjal alone that is done by roasting the brinjal in the stove. Will post that sometime.
Hope you all will try and let me know how much you liked it.
The dish looks pale but tastes great.
Cuisine: Indian(South) | Category: Side Dishes For Idly/Dosa / Chettinad Recipes | Prep time: 10 mins | Cook time: 20 mins | Serves: 4
- Onion – 1 big sized
- Potato – 1 big sized (chop as shown below in the picture)
- Brinjal – 2 medium sized (chop as shown)
- Tomato – 1 big sized
- Moog Dal/Pasi Paruppu – 1/2 cup (cooked)
- Tamarind Paste – 1 tsp. (Increase or decrease according to taste)
- Green Chilies – 7 to 8 (cut into halves- reduce or increase according to taste)
- Salt as needed.
- Mustard/Kadugu – 1/4 tsp.
- Urad dal/Ulunthu – 1/2 tsp.
- Cumin seeds/Seeragam – 1/4 tsp.
- Curry leaves – A spring
- Take all your ingredients ready.
- Pressure cook moong dal with enough water for three to four whistles until soft.
- Chop the onion, potato, brinjal, tomato and green chilies as shown.
- Take little oil in a pan and saute the chopped veggies together for few mins.
- Transfer the sauteed vegetables to a pressure cooker.
- Fill it with water until the vegetables get covered.
- Add required amount of salt.
- Add little cooked moong dal to the gravy.
- Pressure cook everything for just one whistle in medium flame.
- Open the pressure cooker after the pressure releases.
- Kosu Malli is almost ready.
- Take oil in a small pan and temper mustard, cumin and urad dal along with some curry leaves.
- Now add the pressure cooked slurry to this. Add tamarind paste to it and allow it to come to a boil.
- Add required amount of moong dal to the gravy. Check the taste and adjust accordingly.
- Kosu malli is ready and it can be served with Idly/dosa or Idiyappam or upma.
Note : I pressure cook the moong dal seperately as my moong dal is of the bigger variety. If using the smaller variety can cook the dal along with the vegetables directly in pressure cooker.
After the slurry is pressure cooked, taste for the level of spiciness. If it is less spicy add a dry red chili while tempering.
Usually turmeric is not added but if you feel the colour is pale then add a pinch of turmeric while sauteing the vegetables.
This gravy is not very thick like sambar it is a bit runny in consistency. If you prefer a bit thicker version like me add little more of the moong dal.
The Kosu Mallli is ready to be served. Serve them with Idly/Dosa or Idiyappam or upma. Try and let me know if you liked it.