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Wednesday, March 13, 2013

Kathirikai Gothsu | Brinjal/Aubergine Sambar| Sidedish for Pongal/Idli!


Gothsu is a south indian gravy, like sambar for Pongal or Idli. For this we use split green gram/siruparuppu. I never knew until I got married to a Chennaiate. Many dishes are different from Karnataka.Tamilnadu dishes are prepared and enjoyed with combinations. I have prepared many times and today posting it.


Ingredients
Kathirikai/Brinjal -  2nos(Medium size chopped)
Tamarind water - 1 cup
Paasiparuppu/Split green gram - 1/2 cup(cooked and mashed)
Sambar Powder - 2 tspns
Ginger - 1tblspn
Curry leaves/Coriander - 1 tblspn
Turmeric - 1/4 tspn
Jaggery - a small piece(optional)
Salt

Seasoning
Oil - 1 tspn
Mustard - 1/4 tspn
Hing - 1/4 tspn


Preparation Method
Heat a kadai, add oil, mustard,wait till it pops out.
Add hing and saute for a minute.
Add ginger and curry leaves and saute for 5 mins.
Add brinjal, salt and cook till soft.
Add tamarind water, turmeric and boil
Add sambar powder and mix.
After one boil add mashed dal with water.
Check on salt.
Add jaggery and let it boil once.

Off the stove add chopped coriander leaves.

Serve hot with Ven Pongal / Idli / Dosas.


I have served with Venpongal for Sunday morning Breakfast which was truly delicious.

12 comments:

Wer SAHM on March 13, 2013 at 1:53 PM said...

gotsu came out well with all flavours... picture perfect with pongal....

Vimitha Anand on March 13, 2013 at 4:27 PM said...

Would be great with dosas or idlis. Nice one
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Shruti Dhingra Wahi on March 13, 2013 at 5:57 PM said...

Want to have this with boiled rice !!
YUM YUM :)
ShrutiRasoi
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Vijayalakshmi Dharmaraj on March 13, 2013 at 6:56 PM said...

Yummy n delicious...

Leena Chandrashekar on March 13, 2013 at 7:07 PM said...

looks very delicious with idlis..

Rajani on March 13, 2013 at 7:52 PM said...

We love this kothsu too! Pongal and kothsu - great combo.

Nivedhanams Sowmya on March 13, 2013 at 8:29 PM said...

would have come so good!!! this is such a comfort food!!!
Sowmya
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divya on March 13, 2013 at 10:37 PM said...

Looks inviting... Delish...

VCMouli on March 14, 2013 at 1:52 AM said...

Namaskaram Saraswathi!
I really appreciate your 'courage & inner strength' to mention all the names of our Indian spices in our own Indian Tamizh language.You are keeping up our Indic traditions unlike many who substitute our terminology with western names.
Would any French cook ever substitute 'dosai' for their 'crepes'?Up till very recently India was the only nation in the world which was unique in the way our women dressed -the beautiful unique saree,donning the 'pottu' & greeting each other with Namaste!
But today we are "more western than the westerners"!
What are we trying to prove to the world???Let us not make fools of ourselves.
Let us keep to our wonderful ancient cultural traditions for India is the cradle of civilization.
Your blog is in reality a homage to our ancestors who have handed us our ancient PAAKASHASHTRAM for good health & longevity!

Sapana Behl on April 5, 2013 at 3:09 PM said...

Hi. You have a nice blog and I have just started following you . It would be highly encouraging if you may follow me back too.
http://cookingwithsapana.blogspot.com
Thanks
Regards

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