Munthiri Kothu

Munthiri Kothu is a delightful festival sweet originating from the Kanyakumari District in Tamil Nadu, South India. This treat is a true testament to the region's rich culinary heritage.

To prepare Munthiri Kothu, start by roasting dal in a kadai (a traditional Indian pan). Add a bit of ghee for added flavor. Once roasted, let the dal cool down before grinding it into a fine powder. Separately, roast sesame seeds and coconut flakes, then grind them into a powder as well. Combine these powders with aromatic cardamom and sweet jaggery syrup, and shape the mixture into marble-sized balls.

Next, prepare a smooth batter using maida flour, rice flour, a pinch of turmeric, and a bit of salt. Gradually add water to avoid lumps. Dip the marble-sized kothu balls into the batter, then deep-fry them in ghee until they turn golden and crispy.

In Jaffna, there is a similar sweet called Payasam Paniyaram. This version uses sugar instead of jaggery and includes powdered cardamom, roasted cumin, and pepper powder instead of sesame seeds, giving it a unique twist.

Whether you stick to the traditional Munthiri Kothu or try the Jaffna variation, these sweets are sure to bring a festive touch to any occasion.