Munthiri Kothu Recipe – A Traditional Tamil Nadu Delight
Munthiri Kothu is a delightful and traditional dessert from the southern region of Tamil Nadu, particularly beloved in the Kanyakumari district. Though the name “Munthiri” translates to cashews, surprisingly, this sweet treat has no direct connection with cashews. The word “Kothu” means a bunch in Tamil, and this dish, as the name suggests, consists of small round balls made with green moong dal, jaggery, and a few other ingredients, all encased in a crispy, golden outer coating. It’s a perfect dessert to end any meal with a taste of traditional Southern Indian flavor. Let’s dive into this authentic Munthiri Kothu recipe!
Ingredients
For the Filling:
| Ingredient | Quantity |
|---|---|
| Green Moong Dal (Whole) | 1/2 cup |
| Jaggery | 1/3 cup |
| Water | 1/3 cup |
| Fresh coconut, grated | 1/2 cup |
| Cardamom Powder (Elaichi) | 1 teaspoon |
For the Outer Coating:
| Ingredient | Quantity |
|---|---|
| Corn flour | 3 tablespoons |
| Rice flour | 2 tablespoons |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Salt | As required |
| Water | As required |
| Oil | For frying |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Instructions
1. Preparing the Filling:
- Begin by dry roasting the green moong dal on a medium flame. Keep stirring until the dal turns golden brown. Allow it to cool completely before transferring it into a mixer grinder. Grind the roasted moong dal into a coarse powder and set it aside.
- In a separate pan, dry roast the grated coconut until it changes color slightly. You can use either fresh or desiccated coconut for this step, depending on availability. Set this roasted coconut aside as well.
- Now, take a clean pan and add jaggery and water. Stir the mixture and bring it to a boil, ensuring the jaggery completely dissolves. Once the jaggery syrup starts boiling, add the ground green moong dal powder and roasted coconut. Mix well to combine.
- Add the cardamom powder to the mixture, and stir it through. Don’t worry about checking for any syrup consistency, as this will form the soft, grainy texture of the filling.
- Allow the mixture to cool slightly until it is warm enough to handle. Once it’s cool enough, take small portions of the mixture and roll them into small balls. Set these aside.
2. Preparing the Outer Coating:
- Heat oil in a heavy-bottomed pan for frying the balls.
- In a separate bowl, mix together corn flour, rice flour, turmeric powder, and salt. Gradually add water to the flour mixture while stirring continuously to avoid lumps. The consistency of the batter should be slightly thinner than dosa batter.
3. Frying the Munthiri Kothu:
- Once the oil is heated, take the prepared balls and dip them into the batter, ensuring they are well coated on all sides. Gently drop the coated balls into the hot oil one by one.
- Fry the balls on medium flame, turning them occasionally to ensure they are evenly fried on all sides until they turn golden brown and crispy.
- Remove the fried balls from the oil and place them on kitchen tissues to drain excess oil.
4. Serving:
- Munthiri Kothu is best enjoyed when served warm. These crispy, sweet balls can stay fresh for up to a week at room temperature, making them perfect for making in advance.
- Serve the Munthiri Kothu as a delightful dessert after a traditional meal of Mixed Vegetable Sambar, Cabbage Poriyal, and Steamed Rice.
Nutritional Information (Approximate):
| Nutrient | Per Serving |
|---|---|
| Calories | 150-180 kcal |
| Protein | 3-5 g |
| Carbohydrates | 25-30 g |
| Fat | 7-9 g |
| Fiber | 2-3 g |
| Sugar | 10-12 g |
Enjoy the rich, sweet flavors of Munthiri Kothu – a cherished Tamil Nadu dessert, sure to leave your taste buds satisfied and your heart content.
This recipe will transport you to the flavors of Tamil Nadu and bring a little taste of the south to your kitchen. Whether you’re hosting a dinner or simply craving something sweet, Munthiri Kothu will surely delight everyone!
