Kathirkai Gothsu - Chidambaram Brinjal Gothsu - Side Dish For Idli Dosa

(Updated picture)
I got this brinjal gosthu recipe from my friend Swarna.She had learnt it from a Chidambaram cook.I have tried this 3 times so far.The recipe for gothsu powder is so simple. We can make it once & store for weeks.Basically I am a big fan of brinjal but my husband hates it.But the good thing about this recipe is he liked it a lot and gave approval to make it often . The consistency of this gothsu should be very thick like a paste but we love to have it in semi gravy consistency.As i haven't tasted the original authentic gosthu in hotel & temple, I tried in both the ways and shared the pictures here.Please make it as u like.It tastes the best when made with sambar onions.So use small onions only.I heard this is the best side dish for Pongal.But we like to have it with idli. For gothsu powder,i followed my friend’s recipe but i saw so many variations in this recipe like adding methi seeds,chana dal etc.Anyways it tasted great.Please have a look at the notes section too.Do try and let me know how u like it .Lets see how to make Chidambaram special Kathirikai gothsu.Check out my another easy,one pot Gosthu version HERE

Here is the old picture !

 

Chidambaram special Kathirikai gothsu/brinjal gothsu

Chidambaram special Kathirikai gothsu

Cuisine: Indian

Category: Side dish for idli pongal

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Brinjal – 4-5 nos (medium sized) Tamarind – Medium gooseberry size ( adjust) Small onion – 15 nos Salt & water – As needed For gothsu powder ( to dry roast & powder) Coriander seeds – 1 tbsp Red chillies – 4-6 nos ( long variety) For large quantity (to grind n store) Coriander seeds - 1/4 cup Red chillies - 12-15 nos (long variety) To temper Cooking oil – 1 tbsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Hing – 1/8 tsp (optional) Curry leaves – few ( pinched) Gingely oil/Nalla ennai – 1 tbsp( to add at the end)

METHOD

Dry roast dhania & red chillies (1/2 tsp methi seeds – optional) in low flame for 2-3 mins till dhania starts to splutter. Make sure u dont burn them. Then grind them to a fine powder and set aside.Please add the mentioned amount of red chillies while making gotsu powder because if u reduce the chillies , gotsu powder may taste bitter and it will spoil the taste of gotsu.In that case , add little red chilly powder an proceed. Cut brinjal into small pieces and keep in water.Cut small onions into cubes and set aside.Soak tamarind in little water. Heat a kadai with oil and add mustard seeds, urad dal and curry leaves & hing.Now add the small onions and saute till it turns transparent.. Then add the finely chopped brinjal pieces.Add the required salt.Saute till it shrinks. Add water & cover cook the brinjal for sometime. Add the tamarind extract and cover cook till the brinjal is cooked well. Mash the brinjal with ladle but still some pieces should be visible.Now add 2 tsp of gotsu powder,mix well. Add little water if necessary.Boil it for sometime.The gravy thickens.Adjust the water if u want in thin consistency OR enjoy as it is !! Add coriander leaves for garnishing but it is not needed.Lastly add 1 tbsp of sesame oil on top of gravy.close it with a lid to retain the aroma. Enjoy with hot idlies / pongal adding sesame oil/ ghee.Sesame oil enhances the taste.For pongal , no need to add sesame oil.Check out my easy Brinjal gosthu recipe HERE

Note

I’ve given the gothsu powder for larger amount which u can store n use. U can use 2 tsp of this powder for one time.. My friend told that the authentic version calls for burnini the brinjal in flame with skin and they mash it & add.But nowadays everybody follow this easy method. If u feel the gravy is bitter, u can try adding more tamarind extract because the bitterness completely depends on the brinjal we use.

Enjoy this yummy side dish with Idli or pongal.Tastes yumm !!

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