Munthiri Kothu: A Traditional South Indian Sweet Treat

Ingredients

  • 1 cup of raw rice
  • 1 cup of moong dal
  • 1 cup of jaggery
  • 1/2 cup of grated coconut
  • 1/4 teaspoon of cardamom powder
  • 1/4 teaspoon of dry ginger powder
  • 2 cups of water
  • 1 cup of rice flour
  • 1/2 cup of water (for dough)
  • Oil (for deep frying)

Steps and instructions

  1. First, soak the raw rice and moong dal in water for about 3-4 hours. After soaking, drain the water.
  2. Grind the soaked rice and moong dal mixture into a coarse paste without adding any water.
  3. Steam cook this mixture in a steamer or idli maker for about 15-20 minutes. Allow it to cool.
  4. Once cooled, crumble the cooked mixture and keep it aside.
  5. In a pan, add jaggery and water. Heat it on medium flame until the jaggery melts completely. Once it melts, filter it to remove any impurities. Put the filtered jaggery syrup back on the stove.
  6. Add the crumbled rice and dal mixture, grated coconut, cardamom powder, and dry ginger powder to the jaggery syrup. Mix everything well and cook on medium flame until it thickens.
  7. Turn off the flame and let the mixture cool. Once cooled, make small lemon-sized balls out of it and keep them aside.
  8. For the outer cover, mix rice flour with water to make a thick, smooth dough. Make sure the dough is neither too thick nor too thin.
  9. Take a small portion of the dough and flatten it on your palm. Place the jaggery ball in the center and cover it completely with the dough. Make sure there are no cracks on the surface.
  10. Heat oil in a deep frying pan. Once the oil is hot enough, drop the prepared balls into the oil and fry them until they turn golden brown.
  11. Drain the fried balls on a paper towel to remove excess oil. Your Munthiri Kothu is now ready to be served.

Tools for making

  • Mixing bowls - used for mixing and combining ingredients
  • Steaming vessel - used for steam cooking the rice and dal mixture
  • Pan - used for heating and cooking the jaggery syrup and rice-dal mixture
  • Filter - used for removing impurities from the jaggery syrup
  • Idli maker or steamer - used for steaming the rice and dal mixture
  • Deep frying pan - used for frying the prepared balls
  • Paper towels - used for draining excess oil from the fried balls

Recipe variations

  • Use brown rice or millet instead of raw rice for a healthier version.
  • Replace moong dal with chana dal or urad dal for a different flavor.
  • Instead of jaggery, use palm sugar or maple syrup as a sweetener.
  • Add chopped nuts like cashews or almonds for added crunch.
  • Include raisins or dried fruits like chopped dates or figs for a sweeter taste.
  • For a gluten-free option, use a gluten-free flour like almond flour or buckwheat flour.
  • Replace the outer cover of rice flour with wheat flour or semolina for a different texture.
  • Try adding a pinch of saffron strands to the jaggery syrup for a beautiful golden color and aromatic flavor.
  • For a vegan version, substitute ghee with coconut oil or any other plant-based oil.
  • Experiment with different spices like cinnamon or nutmeg to enhance the flavor profile.

Recipe overview

Munthiri Kothu is a traditional South Indian sweet treat that originates from the Kanyakumari district of Tamil Nadu. With its unique taste and texture, this delicacy is a favorite during festivals and special occasions. The recipe involves making sweet balls from a mixture of steamed moong dal and rice, which are then coated with a rice flour dough and deep-fried until golden brown. The sweet, crunchy outer layer and soft, flavorful inner filling make for a delightful contrast in every bite. This recipe details every step of the process, guiding you from soaking the grains to frying the final product. While it may require some patience, as the dough balls need to be carefully formed and fried, the result is a batch of delicious treats that are well worth the effort. So whether you're familiar with South Indian cuisine or looking to try something new, Munthiri Kothu is a recipe that's sure to impress.

Common questions

  1. Can I use any type of rice for this recipe? No, it is recommended to use raw rice for this recipe.
  2. Can I substitute jaggery with sugar? While jaggery is traditionally used for its distinct flavor, you can substitute it with an equal amount of sugar if you prefer.
  3. Can I skip the cardamom and dry ginger powder? The cardamom and dry ginger powder add a unique flavor to the Munthiri Kothu. However, if you don't have them on hand or prefer to omit them, you can do so.
  4. Can I shallow fry instead of deep frying? Traditionally, Munthiri Kothu is deep-fried to achieve a crispy outer layer. However, if you prefer a healthier alternative, you can try shallow frying the balls until they turn golden brown.
  5. How long does it take to steam cook the rice and dal mixture? It takes about 15-20 minutes to steam cook the mixture. The exact time may vary depending on the steamer or idli maker you are using.
  6. Can I make the jaggery syrup in advance? Yes, you can prepare the jaggery syrup in advance and store it in the refrigerator until you are ready to use it.
  7. How long can I store the prepared Munthiri Kothu? You can store the Munthiri Kothu in an airtight container at room temperature for up to 3-4 days. However, it is best enjoyed when fresh.

Serving dishes and utensils

  • Mixing Bowl - Used for mixing the rice and dal mixture with the jaggery syrup.
  • Steaming Vessel - Used to steam cook the rice and dal mixture.
  • Idli Maker - Alternative to a steaming vessel for cooking the rice and dal mixture.
  • Strainer - Used for filtering the jaggery syrup to remove impurities.
  • Frying Pan - Used for deep frying the prepared balls.
  • Paper Towel - Used to drain excess oil from the fried balls.

Origin stories

Munthiri Kothu is a traditional sweet treat that hails from the southern region of India, specifically Tamil Nadu. Its name literally translates to "cluster of grapes" in Tamil, given the resemblance the tightly packed, deep-fried sweet balls have to a bunch of grapes. This dessert is particularly significant during the festival of Deepavali, symbolizing the victory of light over darkness, and bringing its sweet delight to the festive fare. The use of locally grown ingredients such as rice, jaggery, and coconut, showcases the simplicity and resourcefulness of rural Tamil cooking. Interestingly, while the sweet is deep-fried, it is known for its health benefits, thanks to the protein-rich moong dal and the use of jaggery instead of refined sugar. This charming dessert carries the aroma of festivities, the taste of tradition, and the love of the people who make them, making each bite a journey through the rich cultural tapestry of Tamil Nadu.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.