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
5-6 nos Brinjal
2 medium-sized onions, finely chopped
1 small Tomato, finely chopped (optional)
Salt to taste
Coriander leaves for garnishing
1 tbsp Coriander Seeds/Dhaniya
5 -6 nos Red chilies (Increase/Decrease according to taste)
1/2 tsp mustard seeds/Kadugu
a sprig of Curry leaf
1/4 tsp turmeric powdder
1 tsp Oil
Hing/Asafoetida a pinch
- 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!!!!