Kosamalli Recipe (Chettinad Style Brinjal and Potato Mash)
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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- 4 Brinjal (Baingan / Eggplant)
- 2 Potatoes (Aloo)
- 15 Shallots , finely chopped
- 2 Tomatoes , finely chopped
- 4 Green Chillies , finely chopped
- 2 teaspoons Cooking oil
- 1 teaspoon Mustard seeds
- 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 Kosamalli Recipe (Chettinad Style Brinjal and Potato Mash)
To begin making Kosamalli Recipe (Chettinad Style Brinjal and Potato Mash), pressure cook the brinjals and potatoes for two whistles. D-skin the vegetables and mash it to a pulpy consistency and keep it aside.
Take a big wok, heat oil in medium flame, add the mustard seeds and let it crackle. To this add the curry leaves and let it splutter.
Add the finely chopped shallots and sauté till it is cooked firmly.
Now add the chopped tomatoes and green chilies and sauté for five minutes.
Add the red chili powder and stir it.
To this add the brinjal and potato mash, enough water to bring it to a sambar like consistency.
Season with salt, add the tamarind pulp and bring it to a rolling boil.
Add the finely chopped coriander leaves and switch off the flame.
Serve the Kosamalli Recipe (Chettinad Style Brinjal and Potato Mash) with idiyappam or idli/dosas for a weekday breakfast.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.