Munthiri Kothu | How to make Munthiri Kothu

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ByRevathi Kannan
Created on 17th Nov 2015
  • Munthiri Kothu, How to make Munthiri Kothu
Munthiri Kothuby Revathi Kannan
  • Munthiri Kothu | How to make Munthiri Kothu (10 likes)

  • 0 reviews
    Rate It!
  • By Revathi Kannan
    Created on 17th Nov 2015

About Munthiri Kothu

Munthiri Kothu is a unique festival sweet from Kanyakumari District, Tamil Nadu, South India.

Munthiri Kothu, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Revathi Kannan. Munthiri Kothu is a dish which demands no explanations, it's a whole world of flavour in itself. Munthiri Kothu is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Munthiri Kothu by Revathi Kannan is perfect to serve 3 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Munthiri Kothu.

  • Prep Time0mins
  • Cook Time15mins
  • Serves3People
Munthiri Kothu

Ingredients to make Munthiri Kothu

  • rice flour 1 cup
  • salt 1/2 tsp
  • turmeric powder - 1/2 tsp
  • water 1 cup
  • green moong dal flour 250 gms
  • coconut 1 cup
  • cardamom 3 pods
  • Jaggery 200 gms
  • Oil deep frying

How to make Munthiri Kothu

  1. Fry the Green Gram in a pan for 8-9 minutes on a medium flame until it turns golden brown.
  2. Dry Roast the grated coconut till it turns dark brown, make sure not to burn it. This gives the munthiri kothu a long shelf life.
  3. Coarse the fried green gram, not too fine. But to a rawa like consistency.
  4. Boil the jaggery. First remove the dust then make this into a thick syrup. No need to make the one string consistency here.
  5. Take the green gram powder, fried coconut, crushed cardamom in a mixing bowl.
  6. Add the jaggrey syrup and mix them.
  7. Make even sized balls as and when the syrup is hot.
  8. Cover it with a cotton cloth and dry the balls for around 5 hours.
  9. Take the rice flour, turmeric, salt. Mix all the ingredients in a batter by adding water.
  10. Heat a thick bottomed vessel with oil, dip the balls in the batter and deep fry it in hot oil.
  11. Turn once to fry the other side.
My Tip: For richness, we can add raisin/finely cut cashew nuts to the pooranam.

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