kanyakumari special Munthiri kothu recipe | chittu urundai - I made this mundhiri kothu for this Diwali. I couldn't post before the festival. Thought of posting it as many make for Christmas as well. This munthiri kothu is famous in Kanyakumari. They will make it during vinayagar chathurthi. This recipe is also similar to the modak we prepare for Ganesh chathurthi. But it has a shelf life of more than 20 days at room temperature.
I made this recipe with the help and guidance of my mom as I am making this for the first time. As I am in home town now, so I made it traditionally using a stone grinder. So the recipe came out really delicious with authentic touch.
Green gram is very good for health. So we can make some batches on normal days also and serve as a snack.
Why this name munthiri kothu?
This recipe is made as bunches like 3 or 5 at a time and it looks like grape bunches. Grapes are also called munthiri. So this recipe got the name munthiri kothu 😊
Video recipe for Kanyakumari special munthiri kothu:
how to make munthiri kothu recipe:
- Wash and soak 2 cups of idli raw rice for 15 minutes.
- Rinse well and dry in cloth for 30 minutes. After 30 minutes, check there is any water stick in your hand. When you hold the handful of rice tightly, there is no water in your hand that's the texture.
- Grind it in a mixie jar and sieve once to get a fine flour and keep aside.
- For green gram dal stuffing, measure 2 cups of green gram, remove dust and stones if any.
- Dry roast in a wok. Keep the flame medium-low and roast till it changes its color and a nice aroma comes.
- Cool completely and pulse it in a mixer or break it using a stone grinder.
- Remove the husks and grind to a fine powder and keep aside.
- In a kadai, add 1 tbsp of ghee, roast the shredded coconut without any moisture left or we can use copra instead of fresh coconut.
- Now, prepare, jaggery syrup by adding 1&1/2 cups of jaggery in a pan, add 1 cup of water to it and boil.
- Crush 2 pods of cardamom and ½ inch piece of dry ginger and add to the jaggery syrup.
- Allow boiling until the jaggery melts completely and turn off the stove.
- Now add 2 tbsp of sesame seeds to roasted coconut and mix well.
- Filter the jaggery syrup to coconut mixture, and add the powdered green gram dal in batches and mix well.
- If the pooranam is watery, start heating till it becomes thicken that we can able to make round balls out of it.
- Once done, cool completely and make small equal sized balls.
- To make the outer layer, add 1 cup of rice flour we ground, 1 tbsp of maida, ¼ tsp salt, and ¼ tsp turmeric powder.
- Mix everything well. Add water gradually and make a batter like suzhiyam batter.
- Heat enough oil to fry munthiri kothu. Place 3 balls at a time in the batter.
- Take altogether and place in hot oil.
- Keep the flame medium-low, once the oil is heated well.
- Cook on both sides, drain excess oil and place in the tissue.
- Once completely cooled, store in glass or silver containers.
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Check below for steps with pictures.
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