Chidambaram Brinjal Gothsu | Kathirikai Kothsu
Chidambaram Brinjal Gothsu is a popular side dish/accompaniment for Ven Pongal / Idli / Dosa. It's a tamarind based gravy made using perfectly cooked brinjal and freshly made masala powder. It's one of the signature dish in Chidambaram where it's served along with Ven Pongal.
Servings: 4 people
Calories: 157kcal
Equipment
- Mixer Grinder
- Heavy Bottomed Pan
Ingredients
- 1 Gooseberry size Tamarind (or 1 tablespoon Tamarind Paste)
- 5 nos Brinjal cubed
- 2 pinch Turmeric Powder
- 1 teaspoon Salt adjust to your taste
- 2 tablespoon Cooking Oil
For Grinding
- 1 teaspoon Oil
- 2 teaspoon Coriander Seeds
- 1 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 teaspoon Urad Dal
- 4 Red Chili adjust to your spice level
- ¼ teaspoon Fenugreek seeds
For Tempering
- 2 teaspoon Oil
- 1 teaspoon Mustard Seeds
- 1 pinch Asafoetida (Asafetida / Hing)
- few Curry Leaves
- 2 Green Chili
Instructions
Soak Tamarind
- Soak tamarind in hot water for 10 mins. After 10 mins, squeeze the tamarind and extract the juice. Keep this tamarind juice aside.
Chopping Brinjal
- Wash and chop the brinjal into small cubes.
- Add the chopped brinjal to a bowl of water to prevent it from de-colorisation. Keep it soaked till we are ready to cook the brinjal.
Prepare Grinding Ingredients
- Heat oil in a pan. Add the grinding ingredients Coriander seeds, Urad dal, Channa Dal , fenugreek and Red Chili
- Fry them in oil till the dal is golden brown color. Make sure that we don't over burn the ingredients. Allow the fried ingredients to cool off.
Grinding Spices
- Take the fried ingredients to mixer jar.
- Grind all the fried ingredients to a coarse powder.
Cooking Brinjal
- Heat 2 tablespoon of oil in a pan. To the pan, add the cubed brinjals along with a pinch of turmeric. Saute the brinjals for 2-3 mins.
- Close the pan with lid and allow the brinjals to get cooked till soft.
- Once the brinjals are cooked well, mash the cooked brinjals with a ladle/spatula or you can grind it to coarse paste. Take this mashed brinjals aside.
Tempering Process
- Heat oil in a pan, add mustard seeds and allow it to sputter. Add asafoetida, slit green chili and curry leaves. Give a good mix.
Boil Tamarind
- To the pan, add tamarind juice along with salt and turmeric powder. Boil the tamarind juice to get rid of its raw smell.
- Now, add the mashed brinjals and give a good stir.
Spice it up!
- Add the freshly ground spice powder and mix well.
- Keep cooking the gothsu for 2 mins in low flame. You will see the oil separated from the mixture.
Serving Time!
- Serve the delicious Chidambaram Brinjal Gothsu | Kathirikai Kothsu with Idli / Dosa / Ven Pongal and enjoy the delicious food.
Video
Notes
- If you have a gas stove, you can try roasting brinjal directly on top of flame. Grease the brinjal with oil and then using a tong hold the stem of brinjal and show it directly on the flame. Flip all the sides while cooking so that the brinjal is evenly cooked
- You can add a teaspoon of jaggery powder at the boiling stage of Chidambar Gothsu which enhances the taste of Gothsu.
Nutrition
Serving: 1Serving Size | Calories: 157kcal | Carbohydrates: 16g | Protein: 3g | Fat: 11g