Chidambaram Kathirikai gotsu for idli & pongal
Chidambaram Brinjal Gothsu is a popular breakfast side dish perfectly suits with idli, dosa and Ven Pongal. Kathirikai gotsu is a simple dish to prepare with easy ingredients.
In Chidambaram, this gothsu is a staple breakfast in many households. The uniqueness is from the tamarind and fresh brinjals and the recipe itself I believe. There is no right or wrong way in the ingredients here as long as you don’t change the basic method.
What is special about Brinjal Gothsu
Usually, in other gojju recipes like tomato gothsu or vendaikkai kosthu, we don’t use any special masalas. Simple chilli powder and salt will do the job. But in this Chidambaram Kathirikai gothsu, we make a special gotsu powder that elevates the taste to another level.
This powder has almost the same ingredients as sambar powder minus cumin, pepper and toor dal. For quick shortcuts when you run out of time, you can definitely use the same amount of sambar powder in place of gothsu powder.
While cooking the brinjals, some sauté the brinjals in oil and cook with tamarind and spices. But I like to cook them quickly with some hot water for five minutes. You can follow either way but don’t overcook the vegetable as brinjals are one of the softest veggies. You will lose the nutrients if you overcook them.
Next is the tamarind. Use a good quality not very old tamarind for a good tasting brinjal gothsu. The right amount of sourness with spice, when cooked with soft brinjals, is the best combo for idlis and Pongal.
Serve this Kathirikai gothsu with piping hot Ven Pongal or super soft idlis along with Tiffin sambar or Pasiparupu sambar to serve a hearty meal. If you are a Brinjal lover, you will love the different brinjal recipes given below the post. Do try and give your feedback.
Check out the video uploaded in the recipe card and please subscribe to my channel if you like it 🙂 Also, check out the detailed stepwise pictures below the recipe card.
Brinjal Gothsu | Chidambaram Kathirikai gotsu
Equipment
- Cooking pan
- Potato masher
Ingredients
Ingredients:
- 8 Small Brinjal
To roast & grind:
- 2 tsp Urad dal
- 2 tsp Gram dal
- ½ tsp Fenugreek seeds
- 6 Dry chillies
- 1 tsp Coriander seeds
To make gothsu:
- 2 tbsp Sesame oil
- ½ tsp Mustard
- 1 tsp Urad dal
- 1 pinch Asafoetida
- Curry leaves
- 4 Garlic pods
- ½ cup Shallots/Onion chopped
- ½ tsp Turmeric powder
- 1 tsp Chilli powder
- 1 ½ tsp Salt
- 1 cup Tamarind water lemon size tamarind
- 1 tsp jaggery
Instructions
Preparation:
- Soak a gooseberry size of lemon in a cup of warm water for 20mins. Extract the juice after it is soaked and keep ready. You can use readymade tamarind paste or pulp too.
- Chop 6 to 8 small purple color brinjals and immerse them in water to avoid oxidation.
- Heat a cup of water with a 1/2tsp of turmeric powder.
- Add the brinjals and cover with a lid. Cook for just five minutes. Brinjals are one of the softest veggies and can be cooked pretty soon.
- Switch off and transfer the brinjals to a plate and mash well. Mash when brinjals are still hot and soft. Keep aside.
- Do not discard the left out water if any because we can use it to adjust the consistency of the kathirikai gothsu.
How to make Gothsu powder:
- In a small pan, dry roast 2 tsp of gram dal and 2 tsp of urad dal and 1/2 tsp of fenugreek seeds.
- Roast them well for few minutes until dal become crisp and golden.
- Add a tsp of coriander seeds and 6 number of dry red chillies and saute few seconds.
- Switch off and let it cool for a bit and grind into a powder. This is the special Gothsu powder we use here. You can store this and use only required amount.
Recipe for Brinjal gotsu:
- In another pan, heat two tbsp of sesame oil and season with half a tsp of mustard seeds.
- Also, add a tsp of split urad dal and a pinch of asafoetida. Put some fresh curry leaves and four chopped garlic cloves.
- Saute few seconds and add 1/2 cup of chopped shallots or onions.
- When the onion comes to a light brown stage add 1/2 tsp of turmeric powder and a tsp of chilli powder.
- Next, add the mashed Brinjal and mix well. Put a tsp and half of salt. Adjust as per your taste.
- Add the tamarind water and mix well. Let the tamarind cook with Brinjal along with the masalas for ten minutes until the raw smell goes off.
- Next, add the prepared gosthu powder and mix well. If you don't have time to make spice powder, just use a tbsp of sambar powder here. This powder gives a thick texture to the gosthu.
- You can now adjust the consistency of the Brinjal Gothsu by adding the leftover cooking water or plain water.
- Mix well and when gotsu comes to a nice glazy texture add a small piece or a tsp of jaggery and mix well. Switch off. Jaggery is optional but gives an elevated taste to the tangy Chidambaram kathirikai gothsu.
- Serve with piping hot idlis for a hearty breakfast.
Video
Notes
1) Use fresh brinjals that are not bitter. Fresh brinjals are always soft and have a green stem.
2) Shallots(small onions) are the traditional choice for this gotsu recipe. As it is not available at that time I used onions instead.
Nutrition
Preparation:
- Soak a gooseberry size of a lemon in a cup of warm water for 20mins. Extract the juice after it is soaked and keep ready. You can use readymade tamarind paste or pulp too.
- Chop 6 to 8 small purple color brinjals and immerse them in water to avoid oxidation.
- Heat a cup of water with a 1/2tsp of turmeric powder.
- Add the brinjals and cover with a lid. Cook for just five minutes. Brinjals are one of the softest veggies and can be cooked pretty soon.
- Switch off and transfer the brinjals to a plate and mash well. Mash when brinjals are still hot and soft. Keep aside.
- Do not discard the left-out water if any because we can use it to adjust the consistency of the kathirikai gothsu.
How to make Gothsu powder:
- In a small pan, dry roast 2 tsp of gram dal and 2 tsp of urad dal and 1/2 tsp of fenugreek seeds.
- Roast them well for few minutes until dal become crisp and golden.
- Add a tsp of coriander seeds and 6 dry red chillies and saute few seconds.
- Switch off and let it cool for a bit and grind into a powder. This is the special Gothsu powder we use here. You can store this and use only the required amount.
Recipe for Brinjal gotsu:
- In another pan, heat two tbsp of sesame oil and season with half a tsp of mustard seeds.
- Also, add a tsp of split urad dal and a pinch of asafoetida. Put some fresh curry leaves and four chopped garlic cloves.
- Saute few seconds and add 1/2 cup of chopped shallots or onions. When the onion comes to a light brown stage add 1/2 tsp of turmeric powder and a tsp of chilli powder.
- Next, add the mashed Brinjal and mix well. Put a tsp and half of salt. Adjust as per your taste.
- Add the tamarind water and mix well. Let the tamarind cook with Brinjal along with the masalas for ten minutes until the raw smell goes off.
- Next, add the prepared gosthu powder and mix well. If you don’t have time to make spice powder, just use a tbsp of sambar powder here. This powder gives a thick texture to the gosthu.
- You can now adjust the consistency of the Brinjal Gothsu by adding the leftover cooking water or plain water.
- Mix well and when gotsu comes to a nice glazy texture add a small piece or a tsp of jaggery and mix well. Switch off. Jaggery is optional but gives an elevated taste to the tangy Chidambaram kathirikai gothsu.
- Serve with piping hot idlis for a hearty breakfast.
Tips:
1) Use fresh brinjals that are not bitter. Fresh brinjals are always soft and have a green stem.
2) Shallots(small onions) are the traditional choice for this gotsu recipe. As it is not available at that time I used onions instead.
