Kosamalli

Kosamalli is authentic side dish in Chettinadu, suits very well with Hot Idli, Dosai, Idiyappam. This dish is made with cooked Eggplants. For better taste choose Eggplants with seeds. With this dish, I bet you, people have excess numbers on main course.

Enjoy your breakfast and dinner with this awesome Side dish...:-)

Ingredients:

Eggplant - 5 to 6 no. big in size

Tomato - 1 no

Onion - 1 no
Potato - 1 no

Green chilly - 3 to 4 no

Salt - required
Tamarind - Small Amla size

Coriander leaves - few

To Temper:

Oil - 5 Table spoons

Mustard - 1 Tea spoons

Urad dal - 2 Tea spoons
Red chili - 1 broken

Curry leaves - few

Method:

1. Cut the Eggplants, Potatoes into half, soak it in water, so that color will not change to dark. Pressure cook for two whistles on Eggplants and Potatoes, drain the excess water, allow it to cool to room temperature, don't change the temperature drastically by dropping them in cold water, this will spoil the taste and lose the nutrients of veggies. Chop the veggies required for this dish. Don't chop it finely, you can have straight cuts of Onions and Tomatoes, Slit the Green Chili's. so that it tastes good, they usually say, "Sendhapula irrukkum"

2. Soak the Tamarind in water, quick tip, if want to get soaked immediate, you can soak it in hot water for better results.

3. Peel the cooked Eggplants and Potatoes. Just smash it by mixing Tamarind extract, do filter tamarind extract before adding it.

4. Heat the Pan, add Oil, add one by one in the "To Temper" list. Saute the Green Chilly, Onion, Tomato one by one by adding Salt.
5. Add the Tamarind/smashed Eggplants&Potatoes extract to it, add required Water & Salt, allow it to cook by closing the lid of the pan for 10 minutes.

6. Add a bit of  Idli/Dosa batter to give better consistency, but its totally optional, this step can be skipped if you are adding potatoes smashed that it helps to give consistency.
7. Once Kosamalli gets its proper consistency, switch off the flame, add chopped Coriander leaves and serve it to the dish.

Tips:

1. Add water depends on the main course, if its for Idiyappam, Dosa, consistency can be thicker than for Idli.
2. Use seeded Eggplants for better taste....Usually I buy bigger ones.

3. Don't change the temperature drastically by dropping cooked eggplants, potatoes in cold water, to peel them, this will spoil the taste and lose the nutrients of veggies.

Enjoy your breakfast and dinner with this awesome Side dish...:-)