Both N and I have been traveling like crazy for the past few days. Last week I felt so tired that I just wanted to sleep and wanted something different to eat. It is almost like I was craving for something that will bring back the sense of taste to my tongue (eating out can make you home sick than anything else)
Besides posting my recipes, I had also marked mouth watering recipes from other blogs, some of the recipes I had cooked and informed the bloggers but I have not posted it. I guess it is about time I start posting their lovely unique recipes.
I managed to do both tasks in one recipe, made something that was tangy and spicy enough and it was a recipe from another kitchen 😀
Starting off the tried and tasted recipes with Solai Aunty’s Kosamalli. When I first saw it at Cham’s I thought it was kosumbari, a salad made of lentils. But it is a recipe from Chettinad, served with Idli or Dosa. True to Solai aunty’s description it had wonderful flavors, had a bit of tang and spice to it.
Makes- 2 cups of Kosamalli
Small Purple eggplants- 4
Red onion- one small
Tomato- one (big)
Curry leaves- few
Cilantro- a handful
Green chilies-6 (adjust to taste)
Tamarind- half the size of one key lime
Turmeric powder- 1/4 tsp
Salt- to taste
Oil- 1 tsp
Mustard seeds- 1 tsp
Soak the tamarind in one cup of hot water and extract the juice.
Wash the potato and eggplants. Pressure cook the potato and eggplants together. Cool, remove the outer skin of egg plants and mash it well along with the potato.
Chop onions and tomato into chunks. Slice the green chilies.
Add salt and an additional one cup of water to the already prepared tamarind extract.
Heat oil in a kadai and mustard seeds. When they splutter, add curry leaves, red chilies, green chilies, turmeric powder, onion and tomato. Just stir fry for 2-3 minutes. Pour the tamarind mixture to it, the mashed eggplant and potato and mix them well. Check if salt is enough.
Let it boil for 6-7 minutes (Not too much but just so that the veggies are blended in with the liquid and cooked). Garnish with cilantro leaves. Serve hot with Idli, Dosa- Indian Savory crepes or Idiyappam(rice noodles). A simple recipe but it tastes so good that you will make it again and again. I was so hungry and was in a hurry to eat that I did not take step by step pictures, will do that the next time I make kosamalli.
I followed some of the tips given by Solai aunty and cham:
The gravy will be very watery, but that is how it is served (I just reduced the water a bit to make it slightly thick)
Tomato and tamarind quantities are proportional. If you change one ingredient, change others accordingly.
Adding so many green chilies does not make it hot. Suma of Veggie Platter has a Side-Dish theme event but not about dals and this kosamalli is an entry.
Usha is hosting the Healthy Soups event and I have been wanting to post some of the soups I made earlier for her event.
Clear Tomato Soup