KATHIRIKAI GOTSU

Gotsu is a traditional recipe originated from a town Chidambaram, Tamil Nadu. It is a side dish usually served with pongal. There are so many varieties of gotsu. But, kathirikai(eggplant) gotsu is the variety that was originally from Chidambaram.

Kathirikai gotsu is made with kathirikai(eggplant), moong dhal and few other spices. It has a mild spiciness and flavour to it. Kathirikai gotsu with VEN PONGAL is a traditional recipe, and is one of the main dish commonly served in any Tamil wedding.

ABOUT THE RECIPE:

The recipe in this blog is what we’ve been making in our family for generations. We mostly make this recipe with ven pongal for poojas as an offering to god. Traditionally, this recipe is made with a special spice mix powder, but we use regular chilly powder for this recipe.

INGREDIENTS FOR KATHIRIKAI GOTSU:

TO COOK DHAL:

• MOONG DHAL – 1/2 CUP
• GARLIC – 5 NOS
• TURMERIC POWDER – 1/4 TSP

TO MAKE KATHIRIKAI GOTSU:

• EGGPLANT (CHOPPED) – 250 GMS
• ONION (MEDIUM SIZE/CHOPPED) – 2 NOS.
• TOMATO (MEDIUM SIZE/CHOPPED) – 2 NOS.
• COOKED MOONG DHAL
• TAMARIND (PUREE) – 1 LEMON SIZE
• CHILLY POWDER – 1 TBSP
• GREEN CHILLIES – 3 NOS.
• CURRY LEAVES – FOR GARNISHING
• SALT – AS REQUIRED
• ASAFOETIDA – 1/4 TSP
• URID DHAL – 1 TSP
• MUSTARD SEEDS – 1 TSP
• OIL – 2 TBSP

PREPARATION OF INGREDIENTS:

• Wash and soak the moong dhal for about 10 to 15 minutes.
• Soak the tamarind in water for about 30 minutes and extract the puree.

HOW TO MAKE KATHIRIKAI GOTSU:

• In a pressure cooker, add the washed and soaked moong dhal, garlic and turmeric powder.

• Add 2 to 3 cups of water. Cover the lid and cook it for 3 whistles.

• Once the pressure is released, open the lid and mash it using a potato masher.

• Heat a pot, and add 2 tbsp of oil to it.

• Once the oil is heated, add 1 tsp of mustard seeds and 1 tsp of urid dhal to it.

• When the mustard seeds starts to splatter, add the diced onions to it, and saute it until it turns translucent.

• Once the onions turn translucent, add the salt and green chillies to it. Saute it for 30 seconds.

• After 30 seconds, add the tomatoes and eggplant to it.

• Mix them well, and let it cook until the eggplant turns soft.

• Once the eggplant turns soft, add 1 tbsp of chilly powder to it.

• Mix it, and add the cooked dhal to it.

• Add little water, and let it cook until it starts to boil.

• Once it starts to boil, add the tamarind puree to it.

• Mix them well. Add 1/4 tsp of asafoetida and let it boil for 2 to 3 minutes.

• After 2 minutes, garnish it with curry leaves and turn off the flame.

YUMMY AND DELICIOUS KATHIRIKAI GOTSU IS READY.

SERVE IT WITH ANY KIND OF PONGAL.

I HAD KATHIRIKAI GOTSU WITH VEN PONGAL.

KATHIRIKAI GOTSU

Recipe by foodpassion1513Course: Uncategorized

Servings

6

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

100

kcal

Gotsu is a traditional recipe originated from a town Chidambaram, Tamil Nadu. It is a side dish usually served with pongal. There are so many varieties of gotsu. But, kathirikai(eggplant) gotsu is the variety that was originally from Chidambaram.
Kathirikai gotsu is made with kathirikai(eggplant), moong dhal and few other spices. It has a mild spiciness and flavour to it. Kathirikai gotsu with VEN PONGAL is a traditional recipe, and is one of the main dish commonly served in any Tamil wedding.

Ingredients

• TO COOK DHAL:

• MOONG DHAL – 1/2 CUP

• GARLIC – 5 NOS

• TURMERIC POWDER – 1/4 TSP

• TO MAKE KATHIRIKAI GOTSU:

• EGGPLANT (CHOPPED) – 250 GMS

• ONION (MEDIUM SIZE/CHOPPED) – 2 NOS.

• TOMATO (MEDIUM SIZE/CHOPPED) – 2 NOS.

• COOKED MOONG DHAL

• TAMARIND (PUREE) – 1 LEMON SIZE

• CHILLY POWDER – 1 TBSP

• GREEN CHILLIES – 3 NOS.

• CURRY LEAVES – FOR GARNISHING

• SALT – AS REQUIRED

• ASAFOETIDA – 1/4 TSP

• URID DHAL – 1 TSP

• MUSTARD SEEDS – 1 TSP

• OIL – 2 TBSP

Directions

• PREPARATION OF INGREDIENTS:
• Wash and soak the moong dhal for about 10 to 15 minutes.
• Soak the tamarind in water for about 30 minutes and extract the puree.
• HOW TO MAKE KATHIRIKAI GOTSU:
• In a pressure cooker, add the washed and soaked moong dhal, garlic and turmeric powder.
• Add 2 to 3 cups of water. Cover the lid and cook it for 3 whistles.
• Once the pressure is released, open the lid and mash it using a potato masher.
• Heat a pot, and add 2 tbsp of oil to it.
• Once the oil is heated, add 1 tsp of mustard seeds and 1 tsp of urid dhal to it.
• When the mustard seeds starts to splatter, add the diced onions to it, and saute it until it turns translucent.
• Once the onions turn translucent, add the salt and green chillies to it. Saute it for 30 seconds.
• After 30 seconds, add the tomatoes and eggplant to it.
• Mix them well, and let it cook until the eggplant turns soft.
• Once the eggplant turns soft, add 1 tbsp of chilly powder to it.
• Mix it and add the cooked dhal to it.
• Add little water and let it cook until it starts to boil.
• Once it starts to boil, add the tamarind puree to it.
• Mix them well. Add 1/4 tsp of asafoetida and let it boil for 2 to 3 minutes.
• After 2 minutes, garnish it with curry leaves and turn off the flame.
• YUMMY AND DELICIOUS KATHIRIKAI GOTSU IS READY.