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December 1, 2012

Kathirkai Gothsu - Chidambaram Brinjal Gothsu - Side Dish For Idli Dosa

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Chidambaram Kathirikai gothsu
(Updated picture)
I got this brinjal gosthu recipe from my friend Swarna.She had learnt it from a Chidambaram cook.I have tried this 3 times so far.The recipe for gothsu powder is so simple. We can make it once & store for weeks.Basically I am a big fan of brinjal but my husband hates it.But the good thing about this recipe is he liked it a lot and gave approval to make it often Winking. The consistency of this gothsu should be very thick like a paste but we love to have it in semi gravy consistency.As i haven't tasted the original authentic gosthu in hotel & temple, I tried in both the ways and shared the pictures here.Please make it as u like.It tastes the best when made with sambar onions.So use small onions only.I heard this is the best side dish for Pongal.But we like to have it with idli. For gothsu powder,i followed my friend’s recipe but i saw so many variations in this recipe like adding methi seeds,chana dal etc.Anyways it tasted great.Please have a look at the notes section too.Do try and let me know how u like it .Lets see how to make Chidambaram special Kathirikai gothsu.Check out my another easy,one pot Gosthu version HERE
Here is the old picture !
 Chidambaram brinjal gothsu

Chidambaram special Kathirikai gothsu/brinjal gothsu


Chidambaram special Kathirikai gothsu Chidambaram special Kathirikai gothsu
Cuisine: Indian
Category: Side dish for idli pongal
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
INGREDIENTS

  • Brinjal – 4-5 nos (medium sized)
  • Tamarind – Medium gooseberry size ( adjust)
  • Small onion – 15 nos
  • Salt & water – As needed
For gothsu powder ( to dry roast & powder)
  • Coriander seeds – 1 tbsp
  • Red chillies – 4-6 nos ( long variety)
For large quantity (to grind n store)
  • Coriander seeds - 1/4 cup
  • Red chillies - 12-15 nos (long variety)
To temper
  • Cooking oil – 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Hing – 1/8 tsp (optional)
  • Curry leaves – few ( pinched)
Gingely oil/Nalla ennai – 1 tbsp( to add at the end)
METHOD

  • Dry roast dhania & red chillies (1/2 tsp methi seeds – optional) in low flame for 2-3 mins till dhania starts to splutter. Make sure u dont burn them. Then grind them to a fine powder and set aside.Please add the mentioned amount of red chillies while making gotsu powder because if u reduce the chillies , gotsu powder may taste bitter and it will spoil the taste of gotsu.In that case , add little red chilly powder an proceed. Cut brinjal into small pieces and keep in water.Cut small onions into cubes and set aside.Soak tamarind in little water.brinjal gothsu
  • Heat a kadai with oil and add mustard seeds, urad dal and curry leaves & hing.Now add the small onions and saute till it turns transparent.. Then add the finely chopped brinjal pieces.Add the required salt.Saute till it shrinks. Add water & cover cook the brinjal for sometime. brinjal gothsu
  • Add the tamarind extract and cover cook till the brinjal is cooked well. Mash the brinjal with ladle but still some pieces should be visible.Now add 2 tsp of gotsu powder,mix well. Add little water if necessary.Boil it for sometime.The gravy thickens.Adjust the water if u want in thin consistency OR enjoy as it is !! Add coriander leaves for garnishing but it is not needed.Lastly add 1 tbsp of sesame oil on top of gravy.close it with a lid to retain the aroma.brinjal gothsu
    Enjoy with hot idlies / pongal adding sesame oil/ ghee.Sesame oil enhances the taste.For pongal , no need to add sesame oil.Check out my easy Brinjal gosthu recipe HERE 
Note
  • I’ve given the gothsu powder for larger amount which u can store n use. U can use 2 tsp of this powder for one time..
  • My friend told that the authentic version calls for burnini the brinjal in flame with skin and they mash it & add.But nowadays everybody follow this easy method.
  • If u feel the gravy is bitter, u can try adding more tamarind extract because the bitterness completely depends on the brinjal we use.

Enjoy this yummy side dish with Idli or pongal.Tastes yumm !!
Kathirikai gosthu


17 comments :

  1. Drooling here!!! am bookmarking this delicious and yummy dish!!!
    Sowmya
    Ongoing Event - CWF - Whole Wheat Flour
    Ongoing Event - Eggless Bakes and Treats

    ReplyDelete
  2. Thanks sowmya & sangeetha for ur quick comments :)

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  3. An excellent pair for pongal, one of my grandma's signature dish.

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  4. we do this too pretty often and as u mentioned mainly for pongal.. looks really yum

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  5. I have blogged this too long time back... I thought you knew this before. Since maami is also from chidambaram, the recipe is also ditto same which I have blogged :) We make very often too.

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  6. Thanks all. @ Raji , when my frnd told me to post this recipe , i suddenly reminded abt ur mami's recipe only..The recipes are similar but the method is slightly different. So posted here :) Do try this for variation :)

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  7. wonderful Gothsu. I was looking for the recipe and google brought me here :)

    www.iyercooks.com

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  8. Perfect combination for idli and dosa

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  9. Hi chitra,
    I did your gothsu recipe. I modified it a little. Came out well.

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  10. can i add corinder powder and chilly powder instead of seeds

    ReplyDelete
    Replies
    1. Yes, you can add but taste may vary.U can also grind the brinjal to a coarse paste & do as u mentioned :)

      Delete

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