Munthiri Kothu

Munthiri Kothu
This is my mom’s signature recipe.. She’ll prepare Munthiri kothu, Achu murruku, Adhirasam for Christmas.. This recipe can be prepared in moong dhal too.. well next time i’ll prepare it in moong dhal and post here..:).

Munthiri Kothu is a unique festival sweet from kanyakumari District.. the other name is payarram Paniyaaram(பயற்றம்பணியாரம்), Hope you all like this traditional recipe.. Let me know how it turned for you..

Green Gram- 250 gms
Coconut- 1 cup(Grated)
Cardamon- 3 pods
Dry Ginger/Sukku- 1 inch
Janggrey- 200gms
Oil- for deep frying
For Batter:
Raw Rice flour/Idiyappam flour- 1 cup
Maida/APF- 1/4 cup
Salt- 1/2 tsp
Turmeric powder- 1/2 tsp
Water- 1 cup
* Fry the Green Gram in a pan see how the color change here.. i did it for 8-9 mins in medium flame.

* Dry Roast the Coconut Till it turn dark brown, make sure not to butn it… this Keeps the munthiri kothu for long life…

* Coarse the Fried Green Gram first..

* Remove the dust(Outer cover)… Again coarse it to a powder.. not to fine it should in rawa consistency.

* Take the Cardamon, Dry Ginger.. Grind it to a fine powder.

* Take the grated Janggrey Cover it with water..

* Boil it, first remove the dust then make this to thick syrup.. no need to take the one string consistency..

* Take the Green Gram powder, Fried Coconut, Cardamon dry Ginger Powder in a mixing bowl.

* Add the Janggrey syrup and mix them..

* Make even size balls as soon possible the syrup is hot..

* Cover it with a cotton cloth and dry the balls for 3 days..

* Take the Rice flour, Maida, Turmeric, Salt mix the batter by adding water

* Heat the kadai with oil, dip the balls in the batter and deep fry it in hot oil..

* Turn once to give a chance for the other side.

All done
“Munthiri Kothu”

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