Chettinad Kosamalli: Spicy Brinjal and Potato Mash

Kosamalli Recipe (Chettinad Style Brinjal and Potato Mash)

Kosamalli, a traditional Chettinad dish, is a hearty and flavorful mash of brinjal (eggplant) and potatoes, enriched with aromatic spices and tamarind. It’s a comfort food that pairs beautifully with idiyappam, idli, or dosas, making it an excellent choice for a fulfilling breakfast or lunch. The blend of mustard seeds, curry leaves, shallots, and tamarind pulp creates a tangy and spicy base, while the brinjal and potato offer a smooth, mashed consistency that’s perfect for soaking up all the flavors. Here’s how you can recreate this delicious dish at home.

Ingredients

Nutritional Information (Per Serving)

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Servings: 4

Cuisine: Chettinad

Course: Lunch

Diet: Vegetarian

Instructions

1. Cook the Vegetables: Start by pressure cooking the brinjal (eggplant) and potatoes together. Cook them for two whistles. Once done, remove the vegetables and peel off the skin while they’re still warm. Mash them thoroughly to a pulpy consistency and set aside.

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2. Prepare the Tempering: Heat sunflower oil in a large wok or skillet over medium flame. Once the oil is hot, add the mustard seeds. Let them crackle and splutter. Immediately add the curry leaves, allowing them to release their fragrant aroma.

3. Sauté the Onions: Add the finely chopped shallots to the wok and sauté them until they turn soft and golden brown. This step is crucial for bringing out the sweetness and depth of the shallots.

4. Cook the Tomatoes and Green Chillies: Add the chopped tomatoes and green chillies to the wok. Stir them together and cook for about five minutes, until the tomatoes soften and the mixture becomes more cohesive.

5. Spice it Up: Sprinkle in the red chilli powder and stir well to coat the vegetables with the spices.

6. Combine the Mash and Add Liquids: Now, add the mashed brinjal and potato mixture to the wok. Pour in enough water to achieve a consistency similar to sambar, making the dish more saucy and flavorful.

7. Season and Add Tamarind: Season the mixture with salt to taste. Add the tamarind pulp and stir it into the mixture. Bring the dish to a rolling boil, allowing the flavors to meld together.

8. Finishing Touch: Once the dish reaches a boil, stir in the finely chopped coriander leaves, and then turn off the heat.

9. Serving: Kosamalli (Chettinad Style Brinjal and Potato Mash) is now ready to serve! This dish is perfect when paired with idiyappam, idli, or dosas for a wholesome and satisfying meal. It’s also great as a light lunch or dinner option.

Tips for the Perfect Kosamalli

• Choosing Brinjal: For the best texture, select tender and fresh brinjal. Overripe or woody eggplants may result in a bitter taste.

• Adjusting Consistency: Depending on your preference, you can adjust the water quantity to make the dish either thicker or thinner. The key is to achieve a consistency that complements the dish you’re serving it with.

• Spice Level: The green chillies add a mild to moderate heat, but you can adjust the number based on your spice tolerance. For extra spice, feel free to add more red chilli powder.

• Make it Ahead: Kosamalli tastes even better the next day as the flavors have had time to develop. Store any leftovers in an airtight container in the fridge for up to 2-3 days.

Kosamalli is a celebration of Chettinad flavors, offering a delightful balance of tang, heat, and the rich earthiness of mashed brinjal and potatoes. Whether enjoyed with soft idlis or crispy dosas, this dish is sure to become a favorite in your home. Enjoy the experience of making and savoring this regional delight!