Cook with Sharmila

  • Home
  • About Me
    • Video Recipes
    • Media Mentions
    • Privacy Policy
  • Recipe Index
    • Recipes
  • Nanjilnad Recipes
  • Shop
menu icon
go to homepage
  • Home
  • Recipe Index
  • Air Fryer
  • About Me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipe Index
    • Air Fryer
    • About Me
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipe Index » Sweets

    Christmas Special Munthiri Kothu

    Posted on Jan 3, 2020 · Last Updated on Jan 24, 2022 by Sharmila Kingsly

    Sharing is caring!

    8 shares
    • Share
    • Tweet
    Jump to Recipe Jump to Video Print Recipe
    Munthiri Kothu Recipe | How to Christmas Special Munthiri Kothu | Mundiri Kothu
    Munthiri Kothu Recipe | How to Prepare Christmas Special Munthiri Kothu with step by step pictures and a video. Munthiri Kothu is a special dish usually prepared during christmas or any function mostly in the Kanyakumari district of TamilNadu. It is also popular in some parts of Kerala and Srilanka.
    The principal ingredients used is the green gram, coconut and Palm Jaggery. However, some use normal Jaggery also to prepare Munthiri Kothu.
    I have no idea why this dish is named as Munthiri Kothu. I have assumed and heard from few that just because it is prepared as bunches, I mean after deep frying it will be in clusters and in tamil cluster or bunches mean “kothu”. Munthiri in tamil means Cashew. Usually cashew fruit in its tree will be seen in bunches and hence this dish resembles that it is named as Munthiri Kothu. It may be an assumption also, but I was told so by few elders in the family.
     
    Starting this new year with a traditional dish.Wish you all have a lovely and healthy 2020.May all your dreams come true in this decade. Now lets see how to prepare Munthiri Kothu.
    Similar Christmas Recipes:
    Christmas Bread
    White Christmas Slice
    Christmas Fruit Cake
    Munthiri Kothu Recipe | How to Christmas Special Munthiri Kothu | Mundiri Kothu
     
        Step by Step Method with Pictures: 
    1.    Dry Roast the green gram in a low flame until the colour slightly changes brown. Set it aside and cool down. In the same pan roast the grated coconut along with the cardamom pods until the coconut changes slightly golden. Pulse the green gram once and then slowly remove the skin. Repeat this process and remove the skin. You can also ignore this step if you don’t prefer.

    2.    Blend the green gram and cardamom pods to a fine powder. To this add in the roasted coconut and mic well and set aside. Meanwhile in a pan add in the Palm Jaggery and Water.

    3.    It will start to boil and slowly the Palm Jaggery will melt. Once the Palm Jaggery is completely melted switch off the flame.

    4.    Now filter the cooled Palm Jaggery and add it to the powdered green gram and coconut mixture. Mix well and till the Palm Jaggery is fully done.

    5.    Now shape the mixture into equal sized ladoos. If you are not able to shape the ladoos. You can melt and add in more Palm Jaggery. Allow it to rest for 24 hours.

    6.    Wash the raw rice and then allow it to dry for 2 hours and then powder it. Alternatively, you can also use Raw rice powder. To the raw rice powder add the turmeric powder and Salt .Add water and then bring it to a fine paste. Meanwhile heat oil for deep frying.

    7.    Now dip the shaped ladoos in the rice paste and deep fry in a medium flame until its well-cooked. Drain the excess oil and store in air tight containers.

    Make this and enjoy with your family.

    Munthiri Kothu Recipe | How to Christmas Special Munthiri Kothu | Mundiri Kothu
     

    📖 Recipe

    Munthiri Kothu Recipe | How to Prepare Christmas Special Munthiri Kothu | Mundiri Kothu
    Print Recipe Pin Recipe
    5 from 2 votes

    Christmas Special Munthiri Kothu

    Munthiri Kothu is a special dish usually prepared during charismas or any function mostly in the Kanyakumari district of TamilNadu. It is also popular in some parts of Kerala and Srilanka.
    Prep Time1 hour hr
    Cook Time30 minutes mins
    Resting Time1 day d
    Total Time1 day d 1 hour hr 30 minutes mins
    Course: Dessert
    Cuisine: TamilNadu
    Servings: 50 nos
    Calories: 71kcal
    Author: Sharmila Kingsly
    Prevent your screen from going dark

    Standard 1 cup measures 240 ml

    Ingredients

    • 2 cup Green Gram / Pachai Payir
    • 2 cup Grated Coconut
    • 6 Cardamom Pods
    • 1.5 cups Palm Jaggery
    • ½ cup Water
    • 1 cup Raw Rice
    • ¼ tsp Turmeric powder
    • Salt a pinch
    • Oil for deep frying

    Instructions 

    • Dry Roast the green gram in a low flame until the colour slightly changes brown. Set it aside and cool down. In the same pan roast the grated coconut along with the cardamom pods until the coconut changes slightly golden. Pulse the green gram once and then slowly remove the skin. Repeat this process and remove the skin. You can also ignore this step if you don’t prefer.
    • Blend the green gram and cardamom pods to a fine powder. To this add in the roasted coconut and mic well and set aside. Meanwhile in a pan add in the Palm Jaggery and Water.
    • It will start to boil and slowly the Palm Jaggery will melt. Once the Palm Jaggery is completely melted switch off the flame.
    • Now filter the cooled Palm Jaggery and add it to the powdered green gram and coconut mixture. Mix well and till the Palm Jaggery is fully done.
    • Now shape the mixture into equal sized ladoos. If you are not able to shape the ladoos. You can melt and add in more Palm Jaggery. Allow it to rest for 24 hours.
    • Wash the raw rice and then allow it to dry for 2 hours and then powder it. Alternatively, you can also use Raw rice powder. To the raw rice powder add the turmeric powder and Salt .Add water and then bring it to a fine paste. Meanwhile heat oil for deep frying.
    • Now dip the shaped ladoos in the rice paste and deep fry in a medium flame until its well-cooked. Drain the excess oil and store in air tight containers.

    Video

    Notes

    • Shape the ladoos to a smaller size.
    • Usually some 8 to 10 ladoos are deep fried together and after frying it comes together in bunches.
    • You can also use Jaggery instead of Palm Jaggery.
    • The resting time of the shaped ladoos are very important for the Firm mundiri kothu. Else it might break while frying in oil ,so don’t skip this step.
    • Usually Sesame seeds are also added before shaping the munthiri kothu.
    • The no .of munthiri kothu depends on the size you shape them.

    Nutrition

    Calories: 71kcal | Carbohydrates: 6.8g | Protein: 1.3g | Fat: 4.4g | Saturated Fat: 1.9g | Sodium: 24mg | Potassium: 41mg | Fiber: 1g | Sugar: 1.4g | Calcium: 19mg | Iron: 1mg
    Tried this recipe?Mention @happietrio or tag #happietrio
    Subscribe to my Channelclick for more videos

    More Sweets

    • Rasmalai
      Rasmalai Recipe | How to make Rasmalai
    • Whole Green Gram Ladoo
      Green Gram laddu | Green Moong Ladoo
    • Jackfruit Sweet Paniyaram
    • Pecan Fudge
      Pecan Fudge | Butter Pecan Fudge | Pecan Toffee

    Sharing is caring!

    8 shares
    • Share
    • Tweet

    Comments

    1. Narmadha says

      April 16, 2020 at 2:10 pm

      We make it so often in Sri Lanka. Never know it is called as munthiri kothu. looks so delicious.

      Reply
    2. cookingwithsapana says

      April 16, 2020 at 2:10 pm

      Wow that's a very interesting recipe from Kanyakumari. I have all the ingredients at home, gotta try it once as it sounds delicious.

      Reply
    3. Suma Gandlur says

      February 05, 2020 at 11:42 am

      I wrote a comment earlier but seems like it didn't go through. Wish you guys a happy new year.
      I couldn't have made a connection between this traditional sweet and Christmas if you hadn't mentioned and also didn't realize that green gram could be dehusked this way. Though it follows the suzhiyan concept, the dish sounds quite unique with the different filling and must have been yummy.

      Reply
    4. MySpicyKitchen says

      January 26, 2020 at 9:29 am

      Looking at the pictures I thought it is a laddu. Rice batter coating must have given a nice crunch. Nice recipe and looking at the ingredients, it must taste wonderful.

      Reply
    5. Chef Mireille says

      January 21, 2020 at 1:39 am

      I Would love to taste these - With the ingredients, it sounds so delicious!

      Reply
    6. Amara’s cooking says

      January 07, 2020 at 2:47 pm

      That's an interesting recipe Sharmila. Thanks for sharing a new recipe.

      Reply
    7. Saraswathi Ganeshan says

      January 03, 2020 at 11:27 pm

      This looks more like soyyam but lighter batter consistency! Nice to know new recipe for Christmas! bookmarking it!

      Reply
    5 from 2 votes (2 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Sharmila Kingsly

    Hi, I'm Joshie!

    Food Blogger, Biryani Lover , Software Engineer .. In no particular order.I love to cook and that is why I am here!! Welcome to my space!!. 

    Read more about me!

    • Instagram
    • Facebook
    • YouTube
    • Pinterest
    • X

    Vegan Recipes

    • Masala Paratha
      Masala Paratha
    • Tomato basil pasta
      Tomato Basil Pasta
    • Chickpea Spinach Curry
      Chickpea Spinach Curry
    • Vegan Chickpea Soup
      Vegan Chickpea Soup
    • Instant Pot Pumpkin Pasta
      Instant Pot Pumpkin Pasta
    • Basil Fried Rice
      Thai Basil Fried Rice

    Popular Posts

    • Nandu Rasam
      Nandu Rasam
    • Indian Dinner Party Menu Ideas, Sample Menus + Recipes
    • Nandu Kulambu
      Nandu Kuzhambu |Crab Curry |Nandu Kulambu
    • Instant Pot Peas Curry
      Instant Pot Peas Curry | Green Peas Curry
    • Payaru Kanji
      Payaru Kanji | Green Gram Porridge
    • Mushroom Egg Bhurji
      Mushroom Egg Burji

    Footer

    ↑ back to top

    As an Amazon Associate I earn from qualifying purchases.

    Copyright ©  2025 COOK WITH SHARMILA

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.