This Kathirikai Gothsu is a kind of side dish/gravy that pairs well with Idli, Venpongal, Rava Khara Pongal, Ragi Dosa etc. My hubby was insisting me to post this recipe in my blog for a long time, he says it’s an awesome combo for all the breakfast recipes. As he spent 4 whole years in Chidambaram for his Engineering studies, he is always fond of this gothsu. The secret for preparing this gothsu perfectly is to cook the brinjals properly. Furthermore, the tanginess from the tamarind, spiciness from the chillies and the sweetness from the jaggery should be equally balanced. If you don’t like adding brinjals, just make it plain with shallots or tomato alone. The best part of this gravy is, it stays good for 2 to 3 days, which is most needed for the busy morning hours. Also, I have shared this Chidambaram Brinjal Gothsu with step by step pics, a short youtube video and if you like it, don’t forget to subscribe to my channel.
Chidambaram Brinjal Gothsu / Kathirikai Gothsu is a kind of side dish/gravy that pairs well with Idli, Venpongal, Rava Khara Pongal, Ragi Dosa etc. The tanginess from the tamarind, spiciness from the chillies and the sweetness from the jaggery should be equally balanced.
- 1 tbsp Channa Dal / கடலைப்பருப்பு
- 1 tbsp Urad Dal / உளுத்தம்பருப்பு
- 1.5 tbsp Coriander Seeds / கொத்தமல்லி விதை
- 1/4 tsp Methi Seeds / வெந்தயம்
- 8 Red Chilli / சிவப்பு வரமிளகாய்
- 1 tsp Oil / எண்ணெய்
- 6 Brinjal / கத்திரிக்காய்
- 10 Shallots / சின்ன வெங்காயம்
- 3 Green Chilli / பச்சை மிளகாய்
- 1 Small Lemon Size Tamarind / புளி
- 1/4 tsp Turmeric Powder / மஞ்சத்தூள்
- 1.5 tbsp Gothsu Powder / கொத்சு தூள்
- Salt / உப்பு As Required
- 1 Cup Water / தண்ணீர்
- 1.5 tbsp Jaggery / வெல்லம்
- 1 tbsp Sesame Oil / நல்லெண்ணெய்
- 1 tsp Mustard Seeds / கடுகு
- 2 Generous Pinch Hing / பெருங்காயம்
- Few Curry Leaves / கருவேப்பில்லை
For the Gothsu Powder: First, measure and keep all the ingredients ready. Then, to a pan, pour 1 tsp of oil and add all the ingredients listed under the table 'To roast and grind / Gothsu Powder'. Roast everything in low flame, till golden colour.
Once it cools down, transfer it to a mixer and grind it to a coarse powder.
Then soak tamarind in 1/2 cup of water for 30 minutes. Extract tamarind juice and discard the pulp. Chop brinjal and keep immersed in water till use to avoid decolouration. Chop shallots and slit green chilli lengthwise.
Roll boil water in a pan and add the chopped brinjals. Cook for 5 to 6 minutes in medium flame, until it turns completely soft. Drain the water completely.
Then mash it well. Heat oil in a pan, then add mustard seeds, once it splutters, throw few curry leaves.
Add shallots, green chilli and saute till translucent. Now, pour tamarind water, turmeric powder and required salt.
Add the mashed brinjal, pour 1 cup of water, stir well and cook for 2 minutes in low flame. Then add the gothsu powder and cook for another 3 minutes, till the brinjal and the gothsu powder blends well.
Finally, add jaggery powder and mix everything well. The gravy thickens soon, adjust with water accordingly before serving.
Check my youtube video too for this Kathirikai Gothsu Recipe and please don't forget to subscribe to my channel.
Serve this Kathirikai Gothsu Recipe with Plain Dosa.
Tips for Kathirikai Gothsu
- This gothsu powder can be prepared in bulk and stored in a clean jar. It stays good for 2 months and you can use it whenever needed.
- Always cook the brinjal till completely soft, else the gravy tastes bitter.
- Instead of using small brinjals, you can use 1 large eggplant too.
- Another version: If using large eggplant, you can fire-roast / charring it in very low flame. Then peel the skin, mash the flesh and use it.
- For a different taste, you can add 2 tbsp of pressure cooked moong dal too.
- Adjust chilli powder and green chilli as per spiciness required for this Kathirikai Gothsu .
- I suggest using sesame oil for tempering, which adds a nice aroma.
- Use only shallots / small onion for this Chidambaram Brinjal Gothsu, which lends a nice taste.
- Don't add tamarind or jaggery more than mentioned, the tanginess, sweetness and spiciness should be equally balanced.
- It stays good for 2 to 3 days under refrigeration, as we don't use coconut.