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Home » GRAVIES » Chidambaram brinjal gothsu, Kathirikai gothsu for idli

Chidambaram brinjal gothsu, Kathirikai gothsu for idli

October 12, 2007 by Raks Anand 43 Comments / Jump to Recipe


Brinjal gothsu (chidambaram brinjal gothsu) is a traditional side dish made for idli / dosa, with brinjal, small onion, coriander seeds as main ingredients.

I learnt from my Mom in law, she is from Chidambaram and they make it this way.  Vj like this coz brinjal is in ground form in this even though he hate brinjal. This is very famous among our relative and everyone appreciates my MIL. She makes this very often, so she makes it yummiest than anyone.

I initially struggled to get the balance, but now, I can proudly say I too can make very similar to her. There’s a lot of texture and flavour in this gothsu. The coarse ground brinjal,  (shallots/ chinna vengayam) – without small onions, we never make this, lots of urad dal and chana dal and the roasted coriander seeds powder added towards end is the highlight! All you need is this thick, dark and textured gothsu and fluffy soft idli 🙂

For idli recipe click here
Kathirikai gothsu


chidambaram brinjal gothsu
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4 from 2 votes

Chidambaram brinjal gothsu recipe

Learn how to make chidambaram special brinjal (kathirikai) gothsu, with full video, step by step pictures. The fresh ground spice powder gives great flavour
Course Breakfast
Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Cup measurements

Ingredients

  • 10 Brinjal
  • 1 tsp Tamarind packed
  • 15 Small onion
  • 1 Curry leaves sprig
  • Salt as needed
  • 1 tbsp Sesame oil
  • 1 tsp To roast and powder: Oil
  • 1 tbsp Dry coriander seeds
  • 10 Red chilli Dry
  • 1/4 tsp Asafoetida
  • 1/2 tsp To temper: Mustard
  • 1 tsp Urad dal
  • 1 tsbp Chana dal
  • 1 Curry leaves sprig

Instructions

  • Cut brinjal lengthwise and keep it immersed in water until use. 
  • Boil enough water and add cut brinjals. Cook until its soft. 
  • Drain from water and keep aside for cooling.
  • Heat kadai and roast the red chill, coriander seeds, asafoetida till golden brown and aromatic.Keep aside for cooling.
  • Powder once cooled.Grind the brinjal too. While grinding brinjal, just use pulse option and grind coarsely.
  • Extract tamarind juice. 
  • Heat oil in the kadai and add all the tempering items followed by curry leaves.
  • Add onion and fry till onion turns transparent.
  • Meanwhile soak tamarind in hot water and extract tamarind juice.
  •  Add 2 cups of water,salt,the tamarind extract, ground brinjal boil for 4 minutes.
  • Lastly add the ground masala powder,and boil till a thick consistency reaches.
  • Switch off the stove, add sesame oil and few fresh torn curry leaves. Mix well.

Video

Notes

  • Make sure to cook brinjal completely, otherwise the gothsu will taste bitter. 
  • Also it is must to add enough tamarind and spice for a good tasting gothsu.
  • The gothsu turns thicker as it cools down.

How to make chidambaram brinjal gothsu:

    1. Cut brinjal lengthwise and keep it immersed in water until use. Boil enough water and add cut brinjals. Cook until its soft. Drain from water and keep aside for cooling.how to make 1
    2. Heat kadai and roast the red chill, coriander seeds, asafoetida till golden brown and aromatic.how to make 2
    3. Keep aside for cooling.Powder once cooled.how to make 3
    4. Grind the brinjal too. While grinding brinjal, just use pulse option and grind coarsely.grind brinjal
    5. Extract tamarind juice. Heat oil in the  kadai and add all the tempering items followed by curry leaves.brinjal gothsu 5
    6. Add onion and fry till onion turns transparent.chidambaram brinjal gothsu 6
    7. Meanwhile soak tamarind in hot water and extract tamarind juice. Add 2 cups of water,salt,the tamarind extract, ground brinjal boil for 4 minutes.step 7
    8. Lastly add the ground masala powder,and boil till a thick consistency reaches.how to make chidambaram brinjal gothsu 8
    9. Switch off the stove, add  sesame oil and few fresh torn curry leaves. Mix well.how to make chidambaram brinjal gothsu

Enjoy with hot idli! Idli recipe click here
Brinjal gothsu

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Filed Under: GRAVIES, SIDE DISH FOR IDLI / DOSA, TIFFIN SAMBAR RECIPES

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Reader Interactions

Comments

  1. Raaga

    October 12, 2007 at 6:58 am

    My mom makes something that is called kartikai gojju, but it has coconut and chana dal… we also eat that with idlis and dosas… I love this recipe too.

    Reply
  2. RAKS KITCHEN

    October 12, 2007 at 7:08 am

    Oh is it..Thankyou for your comment Raaga..!!

    Reply
  3. Lissie

    October 12, 2007 at 11:27 am

    very nice side dish for idlis and dosas! i like your recipes very much.

    Reply
  4. Saju

    October 12, 2007 at 11:53 am

    Great recipe, a little similar to bhurta, but with more liquid, must be very yummy with idlis

    Reply
  5. Swaroopa

    October 12, 2007 at 11:55 am

    looks Yum!! never tried it before. have to try it.

    Reply
  6. Siri

    October 12, 2007 at 12:05 pm

    Dear Rajeshwari, I heard of this from my tam friends.. didn’t know how to make it.. now i do.. thanks dear.. nice and yummy side dish..:D

    Reply
  7. Sirisha Kilambi

    October 12, 2007 at 12:30 pm

    Hey this is new to me…Looks good…will have to give it a try 🙂

    Reply
  8. Padma

    October 12, 2007 at 12:54 pm

    Hey will love to do this when I steam idlis next times, sounds delicious to me, bookmarked!

    Reply
  9. RAKS KITCHEN

    October 12, 2007 at 1:02 pm

    lissie
    Sure it is…Thanx for the compliments!
    saju
    Yes,and Thanx for vsiting my blog..
    swaroopa
    Try it and lemme know if it came out nice..:))
    shriya
    Thanx Siri for visit,and give it a try,may be u ‘ll like it also:)
    sirisha
    Try and lemme know sirisha..:))
    Padma
    anx padma and tell me how it was..:))

    Reply
  10. Roopa

    October 12, 2007 at 1:06 pm

    Hi Rajeswari,
    Thanks for visitng my blog which has led me to yours! great to have anaother blogger from singapore! the katrikai gojju looks interesting 🙂

    Reply
  11. Asha

    October 12, 2007 at 1:23 pm

    Looks delicious!! What a great recipe, thanks Raks.Love Brinjals:))

    Reply
  12. lakshmi

    October 12, 2007 at 1:25 pm

    Saw your blogger profile today – your kiddo is incredibly cute – is it a boy or a girl? (most mistake my niece for a cute boy 😉 )

    I used to traverse the world of development sometime back – my masters is in social work – so what’s your line of work?

    Reply
  13. Kribha

    October 12, 2007 at 1:50 pm

    Everybody in my family does this. Infact it’s our family favorite. Your version is a little different. Kosthu looks yummy. will try it this way soon.

    Reply
  14. Bharathy

    October 12, 2007 at 2:26 pm

    I too make this after my ma in law…she calls it Kathrikkai kadasal..This goes well with hot rice too!!:)…by the way is it Kothsu or kosthu??(sorry I am always with doubts as tamil cuisine is what I make mostly and still in learning stages!!):D

    Reply
  15. RAKS KITCHEN

    October 12, 2007 at 3:20 pm

    Roopa
    Welcome Roopa…Thanx for your comments..:)
    Asha
    Thanx For the wonderful Words asha..!
    Hi Lakshmi
    Thanx and My Kid is a BOY.!!The same question,most of the people ask…coz may be of his hair cut..:))
    And I am a normal Home maker..Actually in the profile,I tried selecting “Not mentioned” option..But its not working…
    I hav never been working B4 and after finishing my studies,I got married..:))My line in education is Electronics & communications..:))Thanx for visiting my blog and keep coming..:))
    Kribha
    Glad to know that its ur family favourite..Do try it out some time..:))
    Bharathy
    I hav heard many people calling this KOTHSU too..But in our family everyone calls kosthu only…:))
    Glad u asked..:D !!

    Reply
  16. Sia

    October 12, 2007 at 3:22 pm

    slurp… that is one gorgeous looking koshtu raks…

    Reply
  17. RAKS KITCHEN

    October 12, 2007 at 3:26 pm

    Thanx Sia…:))

    Reply
  18. Happy cook

    October 12, 2007 at 4:21 pm

    Tha is a super delicious looking dish. I always though brinjal was a boring veggie, but i am sure if i taste your dish i would be a fan of brinjal :-))

    Reply
  19. Rohini's kitchen

    October 12, 2007 at 7:07 pm

    Looks delicious..I too will do this but instead of boiling brinjal i will fry and i will use black pepper instead of red chilli..Will try this way.

    Reply
  20. remya

    October 12, 2007 at 7:32 pm

    gud bringal dish…amma makes this usually as a side dish for rice,goes well wid idlli also…we call this as ‘karthikai bhaji/kadasal’…wat ever be the same….dish is very tasty…my hubby doesnt like this…so i have no chance to make this….

    Reply
  21. Rina

    October 12, 2007 at 9:39 pm

    It looks great on the idlies. Please send that plate across.

    Reply
  22. Daily Meals

    October 13, 2007 at 2:27 am

    Brinjal kosthu looks great…

    Reply
  23. TBC

    October 13, 2007 at 2:44 am

    That looks delicious. This may a good way for me to eat brinjals.( I am not an eggplant lover:-(

    Reply
  24. RAKS KITCHEN

    October 13, 2007 at 4:38 am

    Happy cook
    Ya,try it,the coriander smell will dominate..))Thanx
    Rohini
    Yes I know that recipe too..We call that brinjal pepper kuzhambu..
    Ramya
    Thanx for the comments..:))
    Reena
    Thanx reena!Sure I will//;)
    Daily meals

    Thanx..:)
    tbc
    Most people dont like Brinjal..including my husband,except this dish…:)

    Reply
  25. Menu Today

    October 13, 2007 at 8:51 am

    Hi,
    Idli and Gojju inviting me.Looks delicious. Thanks for sharing.

    Reply
  26. RAKS KITCHEN

    October 14, 2007 at 2:08 am

    Thanx Menu today..:))

    Reply
  27. Mona

    October 14, 2007 at 5:02 pm

    Hi, we make similar pasty brinjal curry and call it ‘baingan ka bharta’, not exactly same but a bit similar and have it with rice or chaparis/parathas. I will someday make this and try it with doasa and idlis for the first time in my life, thanks for the recipe !

    http://www.monaafzal.wordpress.com

    Reply
  28. lakshmi

    October 15, 2007 at 6:54 am

    dressing as well as norms of appearence in urban parts these days is increasingly becoming unisex – it very difficult to figure if cute toddlers are boys or girls 😀

    isn’t there I’am a stay at home mom option? i think that would be rather cute – although there must be exasperating moments I’m sure its a fun job to take care of your boy :).

    Reply
  29. RAKS KITCHEN

    October 15, 2007 at 7:05 am

    Thanx Mona for the comments…:))
    Lakshmi,
    Yes I agree with your Words:)
    I too was searching for home maker option but in vain..
    But,as u said ,I love to be a house wife..;D

    Reply
  30. Vcuisine

    October 15, 2007 at 12:21 pm

    With idlis!!! nothing can beat this combo. Lovely Rak. Viji

    Reply
  31. RAKS KITCHEN

    October 19, 2007 at 11:03 am

    Thankyou Viji!!:))

    Reply
  32. Cynthia

    October 19, 2007 at 8:30 pm

    Hi there! Thanks very much for taking the time to visit my blog and help me to discover yours. Your kind comments are deeply appreciated.

    Can’t wait to explore your kitchen 🙂

    Reply
  33. Mansi Desai

    October 19, 2007 at 10:59 pm

    wow, this is slightly new recipe for me, I love the way it looks with idlis!!:) gotta try sometime!

    Reply
  34. RAKS KITCHEN

    October 22, 2007 at 9:38 am

    Welcome, Cynthiya and Mansi…Thanx for dropping by and leaving ur precious comments:))

    Reply
  35. Genius

    October 7, 2012 at 12:47 am

    It came out tasty, and it sounds good. We ate with pongal.

    Reply
  36. supriya p

    April 14, 2013 at 2:28 pm

    This came out very well, made for tamil new year with venpongal.

    Reply
  37. Soundarya Vinod

    March 12, 2014 at 11:04 am

    Wowww!! I tried this and it came very delicious and yummy. It goes well with arisi upma as well.

    Reply
  38. Meenal Ramanathan

    August 18, 2014 at 11:10 am

    This comment has been removed by the author.

    Reply
  39. Jyothi Ravishankar

    September 9, 2014 at 1:07 pm

    Looks gud n tastes superb…

    Reply
  40. Sathya Lakshman

    January 21, 2015 at 8:09 am

    I made this gothsu. It was so delicious and so simple to make. Usually I make gothsu by roasting the big brinjals on fire. It is tasty but time consuming. This is as tasty yet quick! Thank you so much for this wonderful recipe!

    Reply
  41. sugu

    October 19, 2017 at 10:17 am

    Hi, can use big onions instead of small ones? Small onions not easily available in my place..,

    Reply
  42. Renuka

    April 18, 2020 at 1:19 pm

    We r draining Water from cooked brinjal ..can we use that water to extract tamarind ? Drained water is healthy.

    Reply
    • Raks Anand

      April 18, 2020 at 3:00 pm

      I have done that earlier several times but the drained water from brinjal is so bitter. So it spoiled a several times and learnt its because of that water.

      Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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