Kothsu (Kumbakonam)


  1. Moong dhal 100g
  2. Chana deal 2 Tsp
  3. Urad dhal 1tsp
  4. Coriander seed 1 Tsp
  5. Red chilli 6 no
  6. Jeera half tsp
  7. Cuscus 1tsp
  8. Asafodita 1tsp
  9. Curry leaves 12 no
  10. Coriander leaves for garnishing
  11. Mustard a1 Tsp
  12. Big onion cut into big pieces or small whole onion 100g
  13. Brinjal 200g- cut into 1” squares
  14. Red chilli. Powder 1tsp
  15. Turmeric powder. Half tsp
  16. Jaggery. 2 Tsp
  17. Coconut oil. 1Tsp
  18. Cooking oil 1Tsp
  19. Gingelly oil 1Tsp
  20. Salt to taste


  1. Boil 100g moong dhal with adequate water. Drain and keep aside.
  2. Heat 1 Tsp coconut oil in a kadai, add 1 Tsp channa dhal, 1 Tsp coriander seed, 4 red chilli, half tsp jeera, 1 tsp cuscus, 1 tsp asafodita, ten curry leaves and roast till golden brown. Allow it to cool and powder it.
  3. Heat 1 Tsp oil & 1Tsp gingelly oil in a kadai, add 1 Tsp mustard and when it splutters, add pieces of onion, brinjal, 1tsp salt and cook for 5m. Add 1tsp red chilli powder, half tsp turmeric powder and mix well. Add 250ml water and boil for 5m till brinjal gets cooked. Add boiled moong dhal. Remove from heat and keep aside.
  4. Heat 2Tsp oil in a kadai, add 1Tsp channa dhal, 1 tsp urad dhal, 2 broken red chillies, 3 curry leaves. Add the gravy in step 3, 2Tsp jaggery and boil for 2 m. Add masala powder from step2. Stir well, remove from heat and garnish with coriander leaves. Check for salt level and correct it.

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