Munthiri Kothu | Chittu Urundai | Green Moong Jaggery Balls

Munthiri Kothu (Chittu Urundai), a popular sweet from Kanyakumari District. Green moong jaggery filling is prepared which is then stuffed inside rice flour based outer cover, shaped into small dumplings and deep fried as group of 3 til they are golden brown and crispy. A delicious and protein rich sweet!
Munthiri kothu (Chittu Urundai) is a popular sweet dish in Kanyakumari. Since my MIL is from Nagercoil, she used to make this munthiri kothu often. Even for Ganesha Chaturti, she used to make this as yummy Munthiri kothu as an offering to Lord Ganesha. The main ingredients for filling are Green moong, Sesame seeds, Dry coconut and jaggery. For the outer cover, we need to make a batter with rice and wheat flour and which is used to coat the moong balls and finally deep fry the modak. Mundhiri means “cashew nuts”but, there is no relationship between cashew and this recipe and it doesn’t even use cashew in it. In colloquial Tamil of southern districts of tamilnadu and in kerala, mundhiri translate as grapes. It is also deep fried as bunches of three or four which resembles a bunch of grapes, hence the name.
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Munthiri Kothu | Chittu Urundai | Green Moong Jaggery Balls
Equipments Needed
- Heavy Bottomed Pan
- Mixer Grinder
- Pressure Cooker
Servings: 15 servings
Calories: 164kcal
Munthiri Kothu (Chittu Urundai), a popular sweet from Kanyakumari District. Green moong jaggery filling is prepared which is then stuffed inside rice flour based outer cover, shaped into small dumplings and deep fried as group of 3 til they are golden brown and crispy. A delicious and protein rich sweet!
Print Recipe
Ingredients
For OuterCover
- ½ Cup Rice Flour 1 Cup - 250ml
- 2 tbsp Wheat
- 1 Pinch Salt
- ½ Cup Water Adjust as needed
For Filling
- 1 Cup Green Gram (Pachai Payiru)
- 2 tbsp Grated Coconut
- 2 tbsp Sesame Seeds
- 1 Cup Grated Jaggery
- 2-3 nos Cardamom
- 2 tbsp Water
- 2 tbsp Ghee
Instructions
Preparing Filling
- First lets prepare the filling. Heat a pan. Dry roast the green moong till it turns light brown color. Keep this roasted moong aside
- Then in the same pan, add the sesame seeds and allow it to sputter and take it aside
- Again, in the same pan, add grated coconut and dry roast till golden brown
- Cool down all roasted ingredients and take it to mixer jar. To this, now add cardamom and grind everything to a smooth powder
- In a sauce pan add jaggery and water and allow the jaggery to melt completely
- Strain the jaggery juice and boil it till it becomes thick
- In a mixing bowl, add the ground moong powder and add ghee and mix well
- Then, add jaggery juice little by little and mix well till everything is combined well. When the mixture becomes thick, switch off the flame.
- Once the moong-jaggery mixture is cooled, make small balls out of this mixture and set it aside.
Preparing Outer Cover Batter
- Lets prepare the outer cover batter. In another mixing bowl, add rice flour, wheat flour and salt and mix well.
- Add water little by little and stir well to make it to a batter. The batter should be in a consistency like bajji batter consistency
Deep Frying Process
- Heat oil in a pan for deep frying the moong balls. When the oil is hot, keep the flame low, take each moong ball and dip in the rice+wheat flour batter and coat nicely and gently drop in oil.
- Add 3-5 balls in each batch and deep fry till golden brown and crispy outside. Repeat the same and finish the rest of the filling.
- The delicious Munthiri Kothu (Chittu Urundai) ready to serve!
Video
Nutritional Info
Nutrition Facts
Munthiri Kothu | Chittu Urundai | Green Moong Jaggery Balls
Amount Per Serving (1 piece)
Calories 164
Calories from Fat 63
% Daily Value*
Fat 7g11%
Carbohydrates 9g3%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with step by step Pictures:
- First lets prepare the filling. Heat a pan. Dry roast the green moong till it turns light brown color. Keep this roasted moong aside
- Then in the same pan, add the sesame seeds and allow it to sputter and take it aside
- Again, in the same pan, add grated coconut and dry roast till golden brown
- Cool down all roasted ingredients and take it to mixer jar. To this, now add cardamom
- Grind everything to a smooth powder
- In a sauce pan add jaggery and water and allow the jaggery to melt completely
- Strain the jaggery juice and boil it till it becomes thick
- In a mixing bowl, add the ground moong powder and add ghee and mix well
- Then, add jaggery juice little by little and mix well till everything is combined well
- Now make small balls out of this mixture and set it aside
- Lets prepare the outer cover batter. In another mixing bowl, add rice flour, wheat flour and salt and mix well. Add water little by little and stir well to make it to a batter.
- The batter should be in a consistency like bajji batter consistency
- Heat oil in a pan for deep frying the moong balls. When the oil is hot, keep the flame low, take each moong ball and dip in the rice+wheat flour batter and coat nicely and gently drop in oil. Add 3-5 balls in each batch and deep fry till golden brown and crispy outside
- The delicious Munthiri Kothu (Chittu Urundai) ready to serve!
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Munthiri Kothu | Chittu Urundai | Green Moong Jaggery Modak |
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Great Recipe. Thanks for sharing..
Really liked your recipe style
so yummy!! i love it! i ll definitely try it!! Absolutely delicious!
Thank you so much
your green chilly kozhambu is a super hit in my house. I have made some changes to the recipe. I saute the green chillies with two or three amlas to make paste and add raw banana and as gourd to the kozhambu.
thanks a lot for your super efforts.
Thats so nice to know. I will also give a try with amma and raw banana next time. thanks for sharing your version 🙏