Brinjal gothsu is a traditional side dish made for idli / dosa, with brinjal, small onion, coriander seeds as main ingredients. This brinjal gothsu recipe,I learnt from my MIL, 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
How to make chidambaram brinjal gothsu full video
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
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
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.
Chidambaram brinjal gothsu recipe
Recipe Cuisine: Indian | Recipe Category: Breakfast
Prep Time: 15 mins | Cook time: 25 mins | Serves: 4
Prep Time: 15 mins | Cook time: 25 mins | Serves: 4
Click here for cup measurements
Ingredients
Brinjal – 10
Tamarind – 1 tsp
Small onion – 15 – 18
Curry leaves – 1 sprig
Salt – as needed
Sesame oil – 1 tbsp
To roast and powder
Oil – 1 tsp
Dry coriander seeds – 1 tbsp
Red chilli – 10
Asafoetida – 1/4 tsp
To temper
Mustard – 1/2 tsp
Urad dal – 3/4 tsp
Chana dal – 1 tbsp
Oil – 2 tsp
Method
-
- 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 stive, add sesame oil and few fresh torn curry leaves. Mix well.
- 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.
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.
Enjoy with hot idli! Idli recipe click here
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.
Oh is it..Thankyou for your comment Raaga..!!
very nice side dish for idlis and dosas! i like your recipes very much.
Great recipe, a little similar to bhurta, but with more liquid, must be very yummy with idlis
looks Yum!! never tried it before. have to try it.
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
Hey this is new to me…Looks good…will have to give it a try 🙂
Hey will love to do this when I steam idlis next times, sounds delicious to me, bookmarked!
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..:))
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 🙂
Looks delicious!! What a great recipe, thanks Raks.Love Brinjals:))
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?
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.
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
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 !!
slurp… that is one gorgeous looking koshtu raks…
Thanx Sia…:))
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 :-))
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.
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….
It looks great on the idlies. Please send that plate across.
Brinjal kosthu looks great…
That looks delicious. This may a good way for me to eat brinjals.( I am not an eggplant lover:-(
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…:)
Hi,
Idli and Gojju inviting me.Looks delicious. Thanks for sharing.
Thanx Menu today..:))
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
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 :).
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
With idlis!!! nothing can beat this combo. Lovely Rak. Viji
Thankyou Viji!!:))
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 🙂
wow, this is slightly new recipe for me, I love the way it looks with idlis!!:) gotta try sometime!
Welcome, Cynthiya and Mansi…Thanx for dropping by and leaving ur precious comments:))
It came out tasty, and it sounds good. We ate with pongal.
This came out very well, made for tamil new year with venpongal.
Wowww!! I tried this and it came very delicious and yummy. It goes well with arisi upma as well.
This comment has been removed by the author.
Looks gud n tastes superb…
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!
Hi, can use big onions instead of small ones? Small onions not easily available in my place..,