Kathirikkai Urulai Kosamalli Recipe - Chettinad Style Brinjal and Potato Curry

Delight in the flavors of South India with our Kosamalli Recipe! This Chettinad-style brinjal and potato mash combines tender vegetables with a medley of aromatic spices, creating a savory and comforting dish. Perfectly paired with steamed rice or crispy dosas, it's a wholesome meal that brings warmth to your table. Experience the rich heritage of Chettinad cuisine with every bite

Nithya Anantham
Kathirikkai Urulai Kosamalli Recipe - Chettinad Style Brinjal and Potato Curry
3287 ratings.

Kathirikkai Urulai Kosamalli Recipe is a very popular dish from the Chettinad region of Tamil Nadu. It is usually served with hot idiyappam or string hoppers. It is prepared using minimal spices, hence it is lighter on the tummy. Serve Kosamalli (Chettinad Style Brinjal and Potato Mash) with string hoppers/Idiyappam or idli or dosas for an interesting weekend breakfast.

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Cuisine: Chettinad
Course: Lunch
Diet: Vegetarian
Prep in

15 M

Cooks in

20 M

Total in

35 M

Makes:

4 Servings

Ingredients

  • 4 Small Brinjal (Baingan / Eggplant) , quartered
  • 2 Potatoes (Aloo) , peeled and quartered
  • 15 Shallots , finely chopped
  • 2 Tomatoes , finely chopped
  • 4 Green Chillies , finely chopped
  • 2 teaspoons Oil
  • 1 teaspoon Mustard seeds (Rai/ Kadugu)
  • 1 teaspoon Red Chilli powder
  • 1 tablespoon Tamarind , pulp
  • 1 sprig Curry leaves
  • Few sprig Coriander (Dhania) Leaves , finely chopped
  • Salt , to taste

How to make Kathirikkai Urulai Kosamalli Recipe - Chettinad Style Brinjal and Potato Curry

  1. To begin making Kathirikkai Urulai Kosamalli Recipe (Chettinad Style Brinjal and Potato Curry), start by pressure cooking the brinjals and potatoes until tender (two whistles) and simmer for another 3 to 4 minutes and turn off the heat.

  2. Once the pressure mash, open the cooker and mash them to a pulpy consistency, and set aside.

  3. In a large wok, heat oil over medium flame. Add mustard seeds and allow them to crackle. Next, add curry leaves and let them splutter. Sauté finely chopped onions until translucent, then add chopped tomatoes, green chilies and red chilli powder; cook for five minutes until the tomatoes are cooked and mushy.

  4. Finally, add the mashed brinjal and potato mixture, along with 1/2 cup of water to achieve a thick gravy like consistency. Season with salt, add the tamarind pulp, and bring Kathirikkai Urulai Kosamalli to a boil. Allow it to boil for 3 to 4 minutes.

  5. Check the salt and spices and adjust according to taste. Stir in the finely chopped coriander leaves and turn of the heat.

  6. Serve KKathirikkai Urulai Kosamalli with Idiyappam or idli or dosas for an interesting weekend breakfast.