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

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Total Time 25 minutes
Ingredients Method Notes

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
 

  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.

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.