Brinjal Kothusu/Kathrikai Gothsu - Idly/Dosa Accompaniment

ByPriya_Srinivasan
33 Comments

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A Week went like a wink!!!! So excited in posting Thali menu, didn't feel like we were doing it for 7 days. For the next 7 days, i will be posting the recipes from the Thali menu. So, lets begin with the Breakfast Thali. Today's Recipe is Brinjal Kothusu/Kathrigai Kothusu.  The recipe is inspired from Rak's Kitchen. Previously i used to do this by chopping the brinjal into thin slices and follow pretty much the same steps. But i wouldn't get that smooth consistency which this particular kothusu/gothusu has. After i went through Raji's method i m pretty much happy with the way the kothusu comes, creamy n saucy!!!! Hope you too enjoy it as we do!!!!
Breakfast Thali Menu Venpongal, Coconut Chutney, Brinjal Kothusu/Kathrikai Kothusu, Lentil Vadai with badam and Sooji/ Rawa Kesari

Ingredients
5-6 nos Brinjal
Tamarind, marble-sized
2 medium-sized onions, finely chopped
1 small Tomato, finely chopped (optional)
Salt to taste
Coriander leaves for garnishing

To Grind
1 tablespoon Coriander Seeds/Dhaniya
5 -6 nos Red chilies (Increase/Decrease according to taste)

Tempering
½ teaspoon mustard seeds/Kadugu
a sprig of Curry leaf
¼ teaspoon turmeric powdder
1 teaspoon Oil
Hing/Asafoetida a pinch


Method
  • Remove the stem of brinjal and Cut into pieces and boil them in enough of water till it gets cooked.Drain the water, let it cool. Blend/Grind it to a smooth paste in a blender/mixer.
  • Soak tamarind in water and extract tamarind juice. About one to one and half a Cups of Extract.
  • Dry Roast the ingredients given under "To Grind" and powder them in a mixer. 
  • Heat oil given under "Tempering", splutter mustard seeds, add hing, turmeric powder, curry leaves and onion. Saute till onion turns translucent. Add Chopped Tomatoes now if using, and saute till oil separates.
  • Add tamarind extract and Salt, boil for 4-5 minutes. To this mixture add the ground brinjal and half cup water and bring it to boil.
  • Add the ground Coriander-Chili Masala Powder and let it Cook in a medium flame till it thickens. 
  • Garnish with fresh coriander leaves and serve hot with Idlies or dosas!!!!
Sending this to Healthy diet - Vegetarian Side Dish, hosted by Vardhini of Cooksjoy, Event by Priya

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15


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33 Comments

  11. I have never had brinjal kosuthu! where is the dish originated from? sounds absolutely yummy though! What i am curious about though is, what is possible to make the night before, and what do you have to absolutely make on the day! husband goes to work at 8:30, so breakfast has to be ready by 8 at the most! how do i handle that?

    Reply

    1. Hi Shafeena, Brinjal Kothusu is very famous in South-india. This takes about 15-20 minutes to make, since the veggies can be pressure cooked too. You can make the dry powder, tamarind juice(refrigerate) ready the previous day. this will make it more easy. hope this helps.

      Reply

  13. priya, instead of cooking brinjal alone, i use to keep it in cooker itself,in a sept vessel/on top of it when i keep for pongal.srivis

    Reply

  17. Delicious and wonderful spread,kothsu looks so tempting and one of my fav. for Idly and Pongal....

    Reply

  23. Boiling eggplant is a great trick. Being eggplant lover, I'm definitely going to try this dish soon. Thanks for sharing.

    Reply

  27. We usually crush the brinjal pieces. Grinding it must have given a creamier kothsu. Looks so inviting...

    Reply