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    Home » Recipes » Blogging Marathon » Munthiri Kothu | How to Prepare Christmas Special Munthiri Kothu | Mundiri Kothu

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

    Posted on Jan 3, 2020 · Last Updated on Jan 24, 2022 by sharmila kingsly

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    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 Sugar Cookies
    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

    Check to see what my fellow bloggers are cooking for Blogging Marathon 108.

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

    Munthiri Kothu Recipe | How to Prepare Christmas Special Munthiri Kothu | Mundiri 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 hr
    Cook Time30 mins
    Resting Time1 d
    Total Time1 d 1 hr 30 mins
    Course: Dessert
    Cuisine: TamilNadu
    Servings: 50 nos
    Calories:
    Author: sharmila kingsly
    Prevent your screen from going dark

    Standard 1 cup measures 240 ml

    Ingredients

    • Green Gram / Pachai Payir – 2 cup
    • Grated Coconut – 2 cup
    • Cardamom Pods – 6
    • Palm Jaggery – 1 ½ cup
    • Water – ½ cup
    • Raw Rice – 1 cup
    • Turmeric powder – ¼ tsp
    • 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.
    Keyword Chirstmas spl sweet, Mundirikothu
    Tried this recipe?Mention @happietrio or tag #happietrio
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    Comments

    1. Saraswathi Ganeshan

      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
    2. Amara’s cooking

      January 07, 2020 at 2:47 pm

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

      Reply
    3. Chef Mireille

      January 21, 2020 at 1:39 am

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

      Reply
    4. MySpicyKitchen

      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. Suma Gandlur

      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
    6. cookingwithsapana

      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
    7. Narmadha

      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

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