Chettinad Kathirikkai Kosumalli Recipe | Fire-Roasted Aubergine

Chettinad Kathirikkai Kosumalli is a traditional preparation from Tamil Nadu, made with brinjal and a simple combination of seasonings. This regional dish can be prepared using two different cooking methods: boiling the brinjal until tender or roasting it directly over an open flame before removing the charred skin.

For this recipe, I use a large purple aubergine and choose the fire-roasting method instead of boiling. Roasting it directly over an open flame gives the preparation a distinctive smoky character and soft texture.

In this recipe, I'll walk you through the fire-roasting method, explain the traditional preparation styles and show you how to make Chettinad Kathirikkai Kosumalli step by step.

Recipe at a Glance

Recipe: Kathirikkai Kosumalli
Cuisine: Chettinad / Tamil
Course: Side Dish
Main Ingredient: Purple Aubergine
Cooking Method: Fire-roasted
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4

What Is Chettinad Kathirikkai Kosumalli?

Kathirikkai Kosumalli is a traditional brinjal-based side dish associated with Chettinad cooking in Tamil Nadu. It is a gently flavoured preparation in which cooked brinjal is mashed and combined with seasonings to create a soft, savoury accompaniment.

Unlike dry brinjal stir-fries, Kosumalli has a softer, more spoonable consistency. Its flavour is generally built around a balance of spice, salt and tanginess, with the seasonings complementing the natural flavour of the brinjal.

It is commonly served alongside South Indian breakfast dishes such as idli, dosa and idiappam. Like many regional home-style recipes, its ingredients, consistency and preparation can vary between households.

One interesting aspect of this preparation is how the brinjal is cooked before it is mashed. Two ways of preparing the brinjal are boiling the brinjal and roasting it directly over a flame.

Two Traditional Ways to Make Kathirikkai Kosumalli

The cooking method plays an important role in the flavour and texture of Kathirikkai Kosumalli. The brinjal can be prepared in two ways: boiled until tender or roasted directly over an open flame until the flesh becomes soft.

Both methods produce a soft, mashed brinjal base, but the cooking process gives each version a slightly different character.

1. Boiled Brinjal Kosumalli

In this method, the brinjal is boiled until completely tender. Once cooked, the skin is removed and the flesh is mashed before being combined with the remaining ingredients and seasonings.

This method gives the dish a gentle, mellow flavour, allowing the seasonings and other ingredients to come through.

2. Fire-Roasted Brinjal Kosumalli

The second method involves roasting the whole brinjal directly over an open flame until the skin is charred and the flesh becomes soft.

After roasting, the charred skin is removed and the cooked flesh is mashed before being incorporated into the preparation.

Unlike the boiled method, direct roasting gives the brinjal a distinctive roasted aroma and a deeper flavour. It is a lovely way to bring an additional layer of flavour to this simple preparation.

Love Chettinad Cuisine? Try my other Chettinad recipes:

Chettinad Inippu Seeyam Recipe
Chettinad Kara Seeyam Recipe
Chettinad Karunai Kilangu Kulambu
Chettinad Beetroot Kola Urundai Recipe
Chettinad Prawn Masala Recipe

My Fire-Roasted Aubergine Version

I prefer fire-roasting the aubergine for this Kathirikkai Kosumalli. Roasting it directly over an open flame is a simple technique that brings a distinctive roasted character to the preparation.
I enjoy the flavour it develops before being combined with the other ingredients. 

In the recipe below, I'll show you how I prepare the aubergine and bring everything together to make this Chettinad-style Kathirikkai Kosumalli.

Ingredients for Chettinad Kathirikkai Kosumalli

This recipe uses one large purple aubergine, a medium potato, tamarind and a simple South Indian tempering. The boiled potato gives the Kosumalli body, while the fire-roasted aubergine adds its distinctive roasted flavour.

Main Ingredients

Aubergine (large, purple) – 1
Potato (medium) – 1
Tamarind – 1 gooseberry-sized piece
Water – 2 cups
Salt – 1 teaspoon
Turmeric powder – ¼ teaspoon (optional)

For the Tempering

Oil – 2 tablespoons
Mustard seeds – 1 teaspoon
Urad dal (black gram dal) – 1 teaspoon
Small onions (shallots) – 6, peeled and chopped
Green chillies – 3, chopped
Red chilli – 1
Curry leaves – 1 sprig

For Garnishing

Fresh coriander leaves – 1 handful, chopped

How to Make Chettinad Kathirikkai Kosumalli

Follow these step-by-step instructions to prepare Chettinad Kathirikkai Kosumalli with fire-roasted aubergine, tamarind and boiled potato.

Step 1: Prepare the Ingredients

• Soak the tamarind in water until soft. Extract the tamarind pulp, strain it and set it aside.
• Peel and finely chop the small onions. Chop the green chillies and red chilli.
• Wash the curry leaves and coriander leaves. Chop the coriander leaves and set everything aside.
• Wash the potato and boil it until completely cooked. Once cool enough to handle, peel the skin and set aside.

Step 2: Fire-Roast the Aubergine

• Wash the aubergine and pat it completely dry.
• Prick the aubergine all over with a fork. Apply oil evenly over its surface.

• Place a phulka stand over a low flame and carefully position the aubergine on it.

• Use a fork to turn the aubergine freely, allowing it to roast evenly on all sides.
• Continue roasting for about 8–10 minutes, or until the skin is charred and the flesh has softened.

• Carefully transfer the roasted aubergine into a bowl of water.
• Once cool enough to handle, remove the charred skin.

• Chop and mash the roasted flesh. Keep it aside.

Step 3: Prepare the Kosumalli Mixture

• In a bowl, add the boiled potato and mash it well.
• Add the extracted tamarind pulp and mashed roasted aubergine. Mix everything together.

• Add the water and salt, then mix until well combined.

Step 4: Prepare the Tempering and Finish the Dish

• Heat oil in a pan. Add the mustard seeds and urad dal. Allow the mustard seeds to splutter.

• Add the chopped small onions, green chillies, red chilli and curry leaves.
• Sauté for about a minute, or until the onions turn translucent.

• Add the aubergine mixture and turmeric powder. Stir and sauté briefly.

• Cover the pan with a lid and cook for 2–3 minutes.
• Remove the lid and mix everything well.

• Turn off the flame. Add the chopped coriander leaves and mix gently.

• Your Chettinad Kathirikkai Kosumalli is ready to serve!

Tips for Making Chettinad Kathirikkai Kosumalli

A few simple tips will help you adjust the flavour, colour and consistency of your Kathirikkai Kosumalli.

Adjust the consistency: The amount of water depends on how you prefer to serve the Kosumalli. Add more water for a thinner, curry-like consistency or use less for a thicker preparation. You can adjust the water gradually to get your preferred consistency.

Turmeric powder is optional: I use ¼ teaspoon of turmeric powder, but you can skip it if you prefer to retain the natural rustic colour of the fire-roasted aubergine.

Do not skip the boiled potato: Boiled, mashed potato adds thickness and body to the Kosumalli. It also contributes to the overall taste and texture of the dish.

Adjust the salt: Add salt according to your taste. Remember to taste the preparation before serving and adjust if needed.

Try gingelly oil: You can use gingelly oil (sesame oil) for the tempering if you prefer its flavour.

Ghee is not traditionally used: Ghee is not used in the traditional preparation of Kathirikkai Kosumalli. Use oil for the tempering instead.

What to Serve with Chettinad Kathirikkai Kosumalli

Chettinad Kathirikkai Kosumalli is traditionally served with South Indian staples such as idiyappam, appam, idli and dosai. Its tangy flavour and soft consistency make it a lovely accompaniment to these dishes.

For a different serving combination, I also enjoy pairing this fire-roasted aubergine Kosumalli with hot poori and chapati. The roasted flavour of aubergine works particularly well with these Indian breads, making it a satisfying option for lunch or dinner.

Here are some serving ideas:

Idiyappam: Enjoy it with soft, delicate string hoppers for a traditional combination.

Appam: Pair it with soft-centred appam for a comforting South Indian meal.

Idli and dosai: Serve it as a flavourful accompaniment to these familiar breakfast favourites.

Poori: Try it with freshly made, puffed pooris for a delicious combination.

Chapati: Serve it with warm chapatis for a simple lunch or dinner.

Whether you choose a traditional South Indian pairing or enjoy it with poori and chapati, serve the Kosumalli warm and adjust its consistency to suit your preference.

How to Store and Reheat Kathirikkai Kosumalli

Kathirikkai Kosumalli tastes best when freshly prepared and served warm. If you have leftovers, allow the preparation to cool and transfer it to a clean, airtight container.

Refrigeration: Store leftover Kosumalli in an airtight container in the refrigerator and consume within 1–2 days.

Reheating: Transfer the required portion to a pan and reheat gently over low to medium heat until steaming hot. Stir occasionally to heat it evenly.

Adjusting the consistency: The Kosumalli may thicken during refrigeration. Add a little water while reheating and mix well to bring it back to your preferred consistency.

Avoid repeated reheating: Reheat only the portion you intend to serve and return the remaining portion to the refrigerator promptly.

For the best flavour and texture, I recommend preparing this dish fresh whenever possible.

Frequently Asked Questions (FAQ's)

1. Can I use regular Indian brinjal instead of aubergine?

Yes. You can use a suitable large Indian brinjal in place of purple aubergine. Choose one with enough flesh for roasting and mashing.

2. Can I boil the brinjal instead of fire-roasting it?

Yes. Boiling is another way to cook the brinjal for Kathirikkai Kosumalli. However, this recipe follows the fire-roasting method, which gives the preparation its characteristic roasted flavour.

3. Why is potato added to Kathirikkai Kosumalli?

Boiled and mashed potato adds thickness and body to the preparation. It also contributes to the taste and texture of the Kosumalli.

4. Can I skip turmeric powder?

Yes. Turmeric powder is optional in this recipe. You can leave it out if you prefer the natural rustic colour of the fire-roasted aubergine.

5. How do I adjust the consistency of Kosumalli?

You can adjust the consistency by adding more or less water. Add water gradually depending on whether you prefer a thick preparation or a thinner, curry-like consistency.

6. Can I use gingelly oil for the tempering?

Yes. Gingelly oil (sesame oil) can be used instead of regular cooking oil for the tempering.

7. What can I serve with Kathirikkai Kosumalli?

It is traditionally served with idiyappam, appam, idli and dosai. You can also enjoy it with poori and chapati, which pair particularly well with the roasted flavour of aubergine.

8. Is ghee used in Kathirikkai Kosumalli?

Ghee is not used in the traditional preparation described in this recipe. Oil is used for the tempering.

Chettinad Kathirikkai Kosumalli Recipe | Fire-Roasted Aubergine

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Chettinad / Tamil
Course: Side Dish
Cooking Method: Fire-roasted

Ingredients

Main Ingredients

1 large purple aubergine
1 medium potato
1 gooseberry-sized piece of tamarind
2 1/4 cups water
1 teaspoon salt
¼ teaspoon turmeric powder (optional)

For Tempering

2 1/2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon urad dal (black gram dal)
6 small onions (shallots), peeled and chopped
3 green chillies, chopped
1 red chilli
1 sprig curry leaves

For Garnishing

1 handful fresh coriander leaves, chopped

Instructions

1. Soak the tamarind in water, extract the pulp, strain and set aside.
2. Peel and chop the small onions. Chop the green chillies and wash the curry leaves and coriander leaves. Chop the coriander leaves.
3. Boil the potato until completely cooked. Peel and mash it.
4. Wash and dry the aubergine. Prick it all over with a fork and apply oil evenly.
5. Place a phulka stand over a low flame and roast the aubergine, turning it with a fork so that it cooks evenly on all sides. Roast for 8–10 minutes, or until the skin is charred and the flesh is soft.
6. Carefully transfer the roasted aubergine into a bowl of water. Remove the charred skin once cool enough to handle. Chop and mash the flesh.
7. In a bowl, combine the mashed potato, tamarind extract and mashed aubergine.
8. Add water and salt. Mix well.
9. Heat oil in a pan. Add mustard seeds and urad dal. Allow the mustard seeds to splutter.
10. Add the chopped small onions, green chillies, red chilli and curry leaves. Sauté for about a minute, or until the onions turn translucent.
11. Add the aubergine mixture and turmeric powder. Stir and sauté briefly.
12. Cover and cook for 2–3 minutes.
13. Remove the lid and mix well. Turn off the flame.
14. Add the chopped coriander leaves and mix gently.

Your Chettinad Kathirikkai Kosumalli is ready to serve!

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