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Kathirikai gothsu
கத்திரிக்காய் கொத்சு (kathirikai gothsu): smoky mashed brinjal, moong dal and tamarind stew from Chidambaram
At the Nataraja temple in Chidambaram, ven pongal, the peppery rice and moong porridge, is always served with gothsu, and the pairing has spread to breakfast tables and wedding feasts all over Tamil Nadu. Brinjal is charred over the flame, mashed and simmered with a little moong dal, shallots and tamarind, then seasoned with a freshly roasted powder of coriander, chana dal and chilli. The result is smoky, tangy and spoonable, also good with idli or dosa. The usual mistake is using big, seedy aubergines: choose small, firm, glossy ones, which are sweeter. Chef's tip: char at least one brinjal right over the gas flame until the skin is black all over; that smoky note is what makes Chidambaram gothsu.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the gothsu powder
- 1 tbsp coriander seeds
- 1 tbsp chana dal
- ½ tsp black peppercorns
- 1 pinch fenugreek seeds
For the stew
- 1 ¾ oz split moong dalrinsed
- 2 cups water
- ⅞ oz tamarindsoaked in 300 ml hot water
- 2 tbsp sesame oil (gingelly)
- 1 tsp mustard seeds
- 1 sprig curry leaves
- 10 shallotschopped
- 2 green chilliesslit
- 1 tomatochopped
- ¼ tsp ground turmeric
- ½ tsp jaggery
- 1 tsp salt
- 2 tbsp fresh coriander (optional)chopped
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Method
0/8 doneStep 1: Rub one 14 oz small brinjals (aubergines) with a drop of oil and hold it over a gas flame with tongs (or under a hot grill), turning for 8 minutes until the skin is black and the flesh collapses. Peel and mash it. Cut the rest into 1 cm dice and keep them in water.
10 minStep 2: Dry-roast 1 tbsp coriander seeds, 1 tbsp chana dal, 4 dried red chillies, ½ tsp black peppercorns and 1 pinch fenugreek seeds in a heavy pot over a low heat for 4 minutes until the dal is golden. Cool and grind to a powder.
6 minStep 3: Put 1 ¾ oz split moong dal and 2 cups water in the same pot and simmer for 15 minutes until soft and mushy.
15 minStep 4: Meanwhile strain the ⅞ oz tamarind, pressing the pulp. Tip the dal into a bowl and wipe the pot.
2 minStep 5: Heat 2 tbsp sesame oil (gingelly) in the pot, add 1 tsp mustard seeds, and when it pops add ¼ tsp asafoetida (gluten-free hing), 1 sprig curry leaves, 10 shallots and 2 green chillies. Fry for 4 minutes until the shallots are soft.
5 minStep 6: Add the diced brinjal, 1 tomato and ¼ tsp ground turmeric and cook for 5 minutes, stirring, until the brinjal starts to soften.
5 minStep 8: Stir in 2 tbsp of the gothsu powder and simmer for 2 minutes until thick but spoonable. Taste and add more powder for more heat. Finish with 2 tbsp fresh coriander and serve with ven pongal or idli.
2 min
Nutrition per serving
- Calories
- 160 kcal
- Protein
- 6 g
- Carbs
- 18 g
- Fat
- 8 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kathirikai gothsu take?
- About 50 minutes in total: 15 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of coriander seeds?
- Ground coriander, same amount (add it later in the cooking; it burns faster).
- What can I use instead of black peppercorns?
- Ground black pepper, a little less than the amount.
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