Munthiri Kothu | How to make Munthiri Kothu

By Revathi Kannan  |  17th Nov 2015  |  
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  • Munthiri Kothu, How to make Munthiri Kothu
Munthiri Kothuby Revathi Kannan
  • Prep Time

    0

    mins
  • Cook Time

    15

    mins
  • Serves

    3

    People

37

0





About Munthiri Kothu

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

Munthiri Kothu is delicious and authentic dish. Munthiri Kothu by Revathi Kannan is a great option when you want something interesting to eat at home. Restaurant style Munthiri Kothu is liked by most people . The preparation time of this recipe is few minutes and it takes 15 minutes to cook it properly. Munthiri Kothu is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Munthiri Kothu. Munthiri Kothu is an amazing dish which is perfectly appropriate for any occasion. Munthiri Kothu is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Munthiri Kothu at your home.

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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