Brinjal Gothsu, also known as Kathirikai Gothsu, is a traditional South Indian side dish or accompaniment typically served with Ven Pongal, Idli, Dosa, or even plain steamed rice. Brinjal Gothsu with Pongal is an ever-favourite combination. This is a popular accompaniment during the Pongal Festival.
Gothsu originates from the Tamil Nadu region of India and is well-loved for its tangy and slightly spicy flavours. The main ingredient of Brinjal Gothsu is brinjal, also known as eggplant or aubergine in some regions.
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Gothsu or Gotsu is known for its unique combination of tangy, spicy, and mildly sweet flavours. The dish typically includes brinjals (eggplants) as the main ingredient, but other vegetables like pumpkin, sweet potato, potato or drumstick may also be added to enhance the taste and texture.
Gothsu is widely popular in Tamil Nadu, and each family has its own style of making it. Gothsu is often served at Weddings, during breakfast. This recipe is popularly known as Kalyana Gothsu. Similarly, there is a Gothsu variety made in Chidambaram, a famous town in Tamil Nadu (known for Chidambaram Temple) and that variety of Gothsu is called Chidambaram Brinjal Gothsu.
This South Indian recipe I am sharing is the one I have grown up eating. It’s one of my favourite recipes from my mom’s kitchen. It is a mix of Chidambaram Gothsu and traditional brinjal gothsu with her twist. It’s such an easy recipe as well.
More about Kathirikai Gothsu
Brinjal recipes are often underrated. I love making recipes with small and delicious brinjal. The hero of this Gothsu is the small, green brinjal variety. Diced into small pieces, these brinjal pieces soak up all the delightful flavours of the dish, making each mouthful a burst of goodness.
Accompanying the brinjal are finely chopped onions, tomatoes, and green chillies, bringing a delightful combination of sweetness and spice. Small onions or sambar onions can be used instead of regular onions in this Gotsu recipe.
The tanginess that defines Brinjal Gothsu is derived from the addition of tamarind pulp, which adds a zesty punch that is simply irresistible.
The spice blend / gothsu powder used in Brinjal Gothsu is where the magic truly happens. A combination of roasted coriander seeds, chana dal, and dried red chillies, create a balance of flavours that elevate this Gothsu. The lovely aroma filling the kitchen during this preparation is an experience.
A touch of jaggery is added to balance the tanginess, providing a delicate sweetness that complements the tamarind beautifully. This combination of sweet and sour flavours creates a symphony of taste that dances on your taste buds.
Finally, adding moong dal gives a nice texture, making this easy side dish filling and wholesome.
Why you will love this Kathirikai Gothsu
Brinjal Gothsu differs from the usual sambar and chutney served with South Indian Tiffin items.
This kathirikkai gothsu is a one-pot dish, making the preparation simple and quick.
Brinjal Gothsu has wholesome ingredients like tender brinjals, onion, tomato and moong dal. This makes it a filling and nutritious addition to meals.
Despite its rich and complex flavours, this Gothsu recipe is relatively simple to prepare. This makes it accessible to cooks of all levels and encourages people to try making it at home.
Which variety of brinjal can be used to make Brinjal Gothsu
To make Brinjal Gothsu, you can use any variety of brinjal (eggplant) available. However, in South Indian cuisine, certain brinjal varieties are more commonly used for making Gothsu due to their flavour and texture. The most popular variety of brinjal for making Gothsu is the Indian Round Brinjal.
These brinjals are small, round, and green in colour. They have a slightly sweet taste and a tender texture, making them ideal for making Gothsu. Their size and shape allow them to cook evenly and blend well with the tamarind-based gravy.
That said, if green brinjals are unavailable, you can still use other brinjal varieties, such as the small purple ones or the long slender ones. Just cut them into small pieces for uniform cooking and flavour distribution in the Brinjal Gotsu.
Ultimately, the choice of brinjal may slightly affect the taste and texture of the dish, but you can adapt the recipe to suit the variety you have on hand. The key to a delicious Brinjal Gothsu is the cut brinjals, balance of spices in masala powder, and tamarind water.
How to make Kathrikai Gothsu
Extract 1 cup tamarind juice from amla-size tamarind and keep it ready.
Wash and soak 3 tablespoon yellow moong dal (split moong dal) in enough water.
Dry roast coriander seeds, chana dal, and red chillies on a low flame till a nice aroma comes. The ingredients should have turned golden brown. Switch off. Let them cool, and grind them into a fine powder.
Add sesame oil to a pressure cooker. Once hot, add mustard seeds, urad dal, and asafoetida. Add onion, green chilli, and curry leaves once the dal turns golden brown. Saute for 2 minutes.
Add tomato. Mix together and let it cook for a minute. Add chopped brinjal, salt and turmeric powder. Combine together.
Add the tamarind extract and let the mixture cook together for 5 minutes.
Add the moong dal. Make sure the entire mixture is covered with liquid. If not, add a little water.
Add a pinch of jaggery and the freshly ground gothsu podi / spice powder.
Close and cook for 2 whistles on medium flame. Let the pressure release naturally.
Open, give a mix and garnish with coriander leaves.
Serve this delicious One-Pot Brinjal Gothsu with Pongal, Idli, and Dosa.
Best ways to serve Kathirikai Gothsu
Brinjal Gothsu is the best side dish with Ven Pongal, a traditional South Indian rice and lentil dish. Serve a ladleful of gothsu on the side or drizzle it over the pongal for an extra flavour.
Brinjal Gothsu pairs wonderfully with soft idlis or crispy dosas. Serve a generous amount of the gothsu on the side of the idli or dosa and enjoy the combination of flavours.
You can serve this kathirikai gotsu with Plain rice too. It is a perfect accompaniment for white, steamed rice, especially when accompanied by some papadum or pickle. The result is a satisfying and complete meal!
Brinjal Gothsu is a perfect side dish for Arisi Upma. It is a delightful and wholesome breakfast or brunch option.
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Recipe Card
Brinjal Gothsu | Kathirikai Gothsu Recipe For Pongal
Ingredients
- 400 grams Brinjal
- 2 tablespoon Sesame Oil
- 1 Onion
- 1 Tomato
- Tamarind amla size
- 3 tablespoon Split Yellow Moong Dal
- 1 teaspoon Mustard Seeds
- 1 teaspoon Urad dal
- Asafoetida
- few Curry leaves
- 1 Green Chilli
- Salt as needed
- ½ teaspoon Turmeric Powder
- 1 teaspoon Jaggery optional
- few Coriander Leaves
For the spice powder
- 3 Red Chillies
- 1 & ½ teaspoon Coriander Seeds
- 1 teaspoon Chana Dal
Instructions
To make the spice powder
- Dry roast coriander seeds, chana dal, and red chillies on a low flame till a nice aroma comes. The ingredients should have turned golden brown. Switch off. Let them cool, and grind them into a powder.
Preparation
- Extract 1 cup tamarind juice from amla-size tamarind and keep it ready.
- Wash and soak 3 tablespoon yellow moong dal (split moong dal) in enough water.
Make the Brinjal Gothsu
- Add sesame oil to a pressure cooker. Once hot, add mustard seeds, urad dal, and asafoetida. Once the urad dal turns golden brown, add onion, green chilli, and curry leaves. Saute for 2 minutes.
- Add tomato. Mix together and let it cook for a minute. Add chopped brinjal, salt and turmeric powder. Combine together.
- Add the tamarind juice and let it boil. Let the mixture cook together for 5 minutes.
- Add the moong dal. Make sure the entire mixture is covered with liquid. If not, add little water.
- Add jaggery and the freshly ground spice powder.
- Close and cook for 2 whistles on medium flame. Let the pressure release naturally. Open, give a mix and garnish with coriander leaves.
- Serve this delicious, One-Pot Brinjal Gothsu with Pongal, Idli, and Dosa.