Kathirikkai Gotsu Recipe
An Outlook To Kathirikkai Gotsu Recipe :
Kathirikkai Gotsu recipe is a famous tangy traditional accompaniment for the South Indian special dish Ven Pongal
It is made of boiled egg plants that are mixed with moong dhal and spicy Indian condiments like black pepper, dried red chili and jeera seeds. It is one of the ancient recipes that has been prepared with the versatile vegetable eggplant and it occupies an important place in India’s culinary journey. Lots of dishes are prepared using this eggplant and this Kathirikkai Gotsu is one such popular items known for its exotic taste and flavor. It is made in different methods across the South India and each region adapts its own style and version of this delectable katharikai gotsu. And every version surprises you with its unique taste and varied ingredients that finally enhances the taste of gotsu.
Let us see the method of preparing this delightful dish easily within minutes at home.
Ingredients Required To Make Kathirikkai Gotsu Recipe :
How To Make Kathirikkai Gotsu Recipe :
To make kathirikkai gotsu recipe, soak the tamarind in hot water and wash and clean all the vegetables and chop them into fine pieces.
After half an hour(approximately) squeeze the tamarind and take the extract and keep it aside.
Add a cup of moong dhal and a tablespoon of tuvar dhal in a vessel and pressure cook it for 3-4 whistles and keep it aside.
Heat a skillet and drop in two red chillies followed by a teaspoon of coriander seeds and half a tea spoon of urad dhal.
Tip in a teaspoon of Bengal gram along with a quarter teaspoon of pepper corns and stir in.
Dry roast these ingredients until golden brown and turn off the stove.
After it cools down, transfer it to a blender and make a coarse powder out of it.
Heat the skillet again and pour three tablespoons of sesame oil and when in its heated, toss over a tea spoon of mustard seeds and cumin seeds to it.
When it splutters stir in two slit green chillies and sprinkle a pinch of asafoetida to it.
Scatter over some curry leaves and let them sizzle too.
Now add the finely chopped shallots and when it becomes translucent add the chopped tomatoes to it.
When it softens, add the grated ginger and garlic to it.
When it turns aromatic, add the chopped egg plants to it and stir in.
Just splash a little water and pop the lid on.
Let it cook for five minutes.
After a while, open the lid and mash the cooked egg plants.
When they become mushy, just add the required salt with some pinches of turmeric to it and give a good stir.
At this stage, add the coarse masala powder and splash in a little water. Let it cook for a while.
Finally add the boiled lentils (moong and tuvar dhal) and stir well.
At last, add the tamarind extract and mix up.
Let them get cooked in high flame for five minutes and when it come to a boil just simmer the flame.
Now the lip-smacking Kathirikkai gotsu is ready. garnish it with lush green coriander leaves and turn off the stove.
Serve the delicious Kathirikkai gotsu with Ven Pongal, idli, dosa or appam.
Ingredients
Directions
To make kathirikkai gotsu recipe, soak the tamarind in hot water and wash and clean all the vegetables and chop them into fine pieces.
After half an hour(approximately) squeeze the tamarind and take the extract and keep it aside.
Add a cup of moong dhal and a tablespoon of tuvar dhal in a vessel and pressure cook it for 3-4 whistles and keep it aside.
Heat a skillet and drop in two red chillies followed by a teaspoon of coriander seeds and half a tea spoon of urad dhal.
Tip in a teaspoon of Bengal gram along with a quarter teaspoon of pepper corns and stir in.
Dry roast these ingredients until golden brown and turn off the stove.
After it cools down, transfer it to a blender and make a coarse powder out of it.
Heat the skillet again and pour three tablespoons of sesame oil and when in its heated, toss over a tea spoon of mustard seeds and cumin seeds to it.
When it splutters stir in two slit green chillies and sprinkle a pinch of asafoetida to it.
Scatter over some curry leaves and let them sizzle too.
Now add the finely chopped shallots and when it becomes translucent add the chopped tomatoes to it.
When it softens, add the grated ginger and garlic to it.
When it turns aromatic, add the chopped egg plants to it and stir in.
Just splash a little water and pop the lid on.
Let it cook for five minutes.
After a while, open the lid and mash the cooked egg plants.
When they become mushy, just add the required salt with some pinches of turmeric to it and give a good stir.
At this stage, add the coarse masala powder and splash in a little water. Let it cook for a while.
Finally add the boiled lentils (moong and tuvar dhal) and stir well.
At last, add the tamarind extract and mix up.
Let them get cooked in high flame for five minutes and when it come to a boil just simmer the flame.
Now the lip-smacking Kathirikkai gotsu is ready. garnish it with lush green coriander leaves and turn off the stove.
Serve the delicious Kathirikkai gotsu with Ven Pongal, idli, dosa or appam.