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.
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
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.
Saraswathi Ganeshan
This looks more like soyyam but lighter batter consistency! Nice to know new recipe for Christmas! bookmarking it!
Amara’s cooking
That's an interesting recipe Sharmila. Thanks for sharing a new recipe.
Chef Mireille
I Would love to taste these - With the ingredients, it sounds so delicious!
MySpicyKitchen
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.
Suma Gandlur
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.
cookingwithsapana
Wow that's a very interesting recipe from Kanyakumari. I have all the ingredients at home, gotta try it once as it sounds delicious.
Narmadha
We make it so often in Sri Lanka. Never know it is called as munthiri kothu. looks so delicious.