chidambaram gotsu recipe /kathirikai (brinjal) gothsu for idli and dosa

22 November 2016 marudhus breakfast, brinjal, dinner, fordosa, foridli, sidedish, thogayal, tiffin 4 Comments

chidambaram gotsu recipe /kathirikai (brinjal) gothsu for idli and dosa

Samba sadam and chidambaram gotsu are inseparable speciality pair of Chidambaram. This classic gothsu pairs very well with idli or dosa.Its never a complicated dish to make and using small onions gives a special taste to this dish. Recently,I saw the making of Gotsu and samba sadam in a popular tv show and tried chidambaram gotsu recipe alone.You can even roast brinjals in open fire remove the skin and grind.This will give a smoky flavour to the dish.But ,I have done the dish as shown on that tv show.This masala powder can be done in advance so that it will be handy to do when in a hurry.A special flavour comes to this chidambaram gotsu recipe from adding gingelly oil so,avoid using any other oil.I added jaggery but if you don’t like avoid adding it.While adding tamarind water adjust for tanginess accordingly and add the extract.

chidambaram gotsu recipe /kathirikai (brinjal) gothsu for idli dosa

INGREDIENTS:

To roast and grind:

Oil – 1/2 tsp
Coriander seeds/kothamalli vidhai – 1 tbsp
Kadala paruppu/Bengal gram dal – 1 tbsp
Dry red chillies – 7-8

To Saute and grind:

Oil – 3/4 tbsp
Brinjals/kathirikkai – 4-5
Small onions – 1/4 cup(whole)
Turmeric powder – 1/2 tsp

For making Gravy:

Gingelly oil /nallenai – 11/4 tbsp
Mustard seeds/kadugu – 1 tsp
Kadala paruppu/bengal gram – 1tsp
Urad dal/ulundhu – 11/4 tsp
Asafoetida water – 1 tsp
Some curry leaves
Dry red chillies – 1-2
Tamarind extract – 4-5 tbsp(thick)(or adjust according to tanginess)
Salt as required
Jaggery – a tiny bit

METHOD:

ROAST MASALA IN LITTLE OIL

GRIND COARSELY AND KEEP

CUT BRINJALS

ADD ONIONS TILL TRANSPARENT IN OIL

ADD CUT BRINJALS

ADD TURMERIC

SAUTE IT

GRIND COARSELY

IN A KADAI SPLUTTER KADUGU THEN DAL

ADD CURRY LEAVES AND CHILLIES

HING WATER

ADD GROUND BRINJAL THEN TAMARIND WATER

ADD WATER AND SALT

JAGGERY

WHEN BOILING ADD POWDER

LET IT BOIL

TILL DONE

1.First keep kadai with little oil add “to roast and grind ingredients “ one by one fry golden.
2.Grind this coarsely and keep ready.
3.Next again keep kadai with oil add small onion,when its transparent add cut brinjals with turmeric powder.
4.Keep on cooking till brinjal shrinks and colour changes(half-cooked).
5.Grind this coarsely adding little water and keep ready.
6.Keep another kadai add Gingelly oil add mustard to splutter.
7.Add urad,bengal gram dal to be golden.
8.Then add curry leaves,dry chillies then asafoetida water.
9.Add coarsely ground brinjal onion mixture then add tamarind water.
10.Add some water,salt and jaggery,let it boil and cook for 5 minutes(adjust the consistency as required).
11.Now add the ground dry masala powder and let it boil till oil oozes.
12.Serve with samba sadam,idli or dosa.