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    Home » SIDE DISH FOR IDLI / DOSA » 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
    Print Pin
    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
    • ¼ tsp Asafoetida
    • ½ 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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    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 07, 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 09, 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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    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & vidoes.

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