#OPOS Sorakkai Kosumalli
Kosumalli is my favourite side dish for Idli, Dosa and Idiappam. Usually it is made with Brinjals. We also make it with just Tomatoes. There are multiple steps involved but definitely worth the effort.
Now we have the OPOS method to do this, where the ingredients are added in one shot and cooked. The result is a gravy packed with flavour in every mouthful, sans effort.
Just thinking of Kosumalli makes my mouth water. Thin and tangy, there is a burst of flavours and it awakens your taste buds. It is a light and a perfect accompaniment to Idli, Dosa or Thalicha Idiappam.
Oil - 2 teaspoons
Onions - 1/2 cup, sliced
Sorakkai (Bottle Gourd) - 2 cups, peeled and chopped
Potato - 1/2 cup, peeled and chopped
Green Chillies - 3, slit
Tomato - 1 (whole or cut into 2)
Curry Leaves - 1 sprig
Sambhar Powder - 1/2 teaspoon
Tamarind Paste - 1/2 teaspoon (to taste)
Salt - 1 teaspoon
Water - 4 teaspoon
Oil - 1/2 teaspoon
Mustard - 1/4 teaspoon
Urad dal - 1/2 teaspoon
Dry Red Chilli - 1, broken into 2 pieces
Water - 1 cup
Corriander Leaves - 2 tablespoon, chopped
Take a 2 litre pressure cooker. Add in the oil.
Add in the other ingredients in layers. The onions first, vegetables, and finally the spices.
Add in the water.
Close sooker and pressure cook over a slow flame for 10 to 11 minutes (2 whistles).
Wait for pressure to subside and then open the cooker.
Mash thoroughly and add in 1 cup water and seasoning.
Simmer briefly and serve garnished with corriander leaves.
Heat oil and add mustard. Once it starts crackling, add urad dal and curry leaves. Then add the red chilli and take off flame.