Kosmalli or Kosamalli

A typical chettinad side dish for idly and dosai. It's similar to the kathirikkai bajji, a coimbatore recipe. A slight variations in the cooking style such as adding up cooked, mashed, brinjals and potatoes whereas in coimbatore style kathirikkai bajji, the brinjals are roasted in fire and mashed to make the dish.

Cooking essentials:
Cooked mashed Brinjals 4 no
Cooked mashed Potato 1
Medium Sized Onion 1
Tomato 1
Tamarind a small gooseberry size
Curry Leaves few
Green Chillies 4
Red Chillies 2
Turmeric Powder 1 tsp
Salt to taste
Oil 1 tbsp
Mustard 1 tsp
Urad Dal 1 tsp
Cilantro few

How to cook?
  • Cut the brinjals into four halves and cut potato into two halves.pressure cook them for about  two whistles and remove the skin from the brinjals and potatoes and mash them together.
  • Squeeze tamarind with four cups of water and add required salt to it. Add mashed potato and brinjal mixture to it and mix it well. 
  • Heat oil in a sauce pan and add mustards and urad dal and allow it to crackle. Throw in the curry leaves. Fry in onions,green chillies, red chillies, tomatoes, turmeric powder to it and saute for 5 minutes.Add the tamarind brinjal mixture and heat it up for 5 minutes on the stove. No need for boiling.
  • Garnish with cilantro and serve it with idly and dosai.


  1. We call this Koths. Kosmalli is what we prepare for Raam Navami with moong dal (yellow gram dal)


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