Kathirikkai gothsu is a traditional south Indian side dish for idli/dosa/Pongal. It’s a popular dish in TamilNadu, we can make this whenever we are bored with chutneys, Chidambaram gothsu is mouth melting dish for brinjal lovers, there different recipes for making gothsu, people used to grind or deep fry, another method is to add cooked dal, this recipe is the traditional method gothsu of Chidambaram region I used to make this gothsu whenever I get fresh brinjal, apart from idli/dosa it goes well with curd rice too.
Other Varieties:
Brinjal Curry
Brinjal Sambar
Brinjal Rice
Stuffed Brinjal Curry
Idli Sambar
Kadappa
- 3 Brinjal
- 10-15 Shallots
- Marble sized Tamarind
- 2 Redchilis
- 2 tsp Oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Urad Dal
- Few Curry leaves
- Salt as needed
- 1/4 tsp Asafoetida
- 1/4 tsp Turmeric powder
- 5 Red chilis
- 1 tsp Chanadal
- 1 tsp Coriander seeds
- 1 tsp Oil
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Wash and cut brinjal into small pieces. Soak tamarind in ½ cup of water.
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Heat 1 tsp of oil in a pan, add chana dal roast for a minute.
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Then add coriander seeds and red chilis, roast for 2 or 3 minutes in medium flame.
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Once done, turn off the flame and cool it down.
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Make it as coarse powder, with mixer grinder.
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Heat oil in a pan, add chopped onions, sauté till it is translucent.
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Then add brinjal, mix gently and cook for 8-10 mins or till tender.
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Once brinjal cooked, mush it up with a masher.
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In another pan, heat 2 tsp of oil, add mustard seeds, once it splutters add urad dal, curry leaves, and red chilis.
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Now add tamarind pulp, and add turmeric powder, asafoetida, and salt.
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Cook for 5 more minutes in medium flame.
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Then add cooked onion brinjal mixture.
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Add gothsu powder, mix well and cook for a few minutes.
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Turn off the flame, serve hot with idli or dosa.
Preparation
1. Wash and cut brinjal into small pieces. Soak tamarind in ½ cup of water.
Gothsu powder
1. Heat 1 tsp of oil in a pan, add chana dal roast for a minute.
2. Then add coriander seeds and red chilis, roast for 2 or 3 minutes in medium flame.
3. Once done, turn off the flame and cool it down. Make it as coarse powder, with mixer grinder.
METHOD:
1. Heat oil in a pan, add chopped onions, saute till it is translucent.
2. Then add brinjal, mix gently and cook for 8-10 mins or till tender.
3. Once brinjal cooked, mush it up with a masher.
4. In another pan, heat 2 tsp. of oil, add mustard seeds, once it splutters add urad dal, curry leaves, and red chilis.
5. Now add tamarind pulp, and add turmeric powder, asafoetida, and salt. Cook for 5 more minutes in medium flame.
6. Then add cooked onion brinjal mixture.
7. Add gothsu powder, mix well and cook for a few minutes.
8. Turn off the flame, serve hot with idli or dosa.
