chidambaram gotsu recipe /kathirikai (brinjal) gothsu for idli and 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
Instructions
- First keep kadai with little oil add “to roast and grind ingredients “ one by one fry golden.
- Grind this coarsely and keep ready.
- Next again keep kadai with oil add small onion,when its transparent add cut brinjals with turmeric powder.
- Keep on cooking till brinjal shrinks and colour changes(half cooked).
- Grind this coarsely adding little water and keep ready.
- Keep another kadai add Gingelly oil add mustard to splutter.
- Add urad,bengal gram dal to be golden.
- Then add curry leaves,dry chillies then asafoetida water.
- Add coarsely ground brinjal onion mixture then add tamarind water.
- Add some water,salt and jaggery,let it boil and cook for 5 minutes(adjust the consistency as required).
- Now add the ground dry masala powder and let it boil till oil oozes.
- Serve with samba sadam,idli or dosa.
Notes
Adding jaggery is totally optional.
Adding small onions is trademark for this recipe.
While grinding don’t grind to a smooth paste,it should be coarse.
Use Gingelly oil for exact taste.
Adding small onions is trademark for this recipe.
While grinding don’t grind to a smooth paste,it should be coarse.
Use Gingelly oil for exact taste.