Gotsu or Kathirikai Gotsu: try saying that recipe name a few times, it’s fun! Ok so apparently Ven Pongal and Gotsu are like Romeo and Juliet, only with a happier ending. As I have mentioned before, my Reddiar-Malayali mix of a household doesn’t see a lot of Ven Pongal (but my Amma makes Sakkarai Pongal for all sorts of non-occasions, even for reasons like “I felt like eating Sakkarai Pongal today) but my all-tamil in-laws do make and eat a fair bit of Ven Pongal and I thank my lucky stars for that.
I absolutely love Pongal but can only eat my mom-in-law’s version of it. When we go out to eat at Murugan Idli Kadai or Saravana Bhavan in Singapore, Pongal is probably the last thing I’d order, don’t ask me why.
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| Click here for Ven Pongal Recipe |
So anyway, when we were in Chennai last December, I put forth my usual request for a Pongal Gotsu breakfast to mom-in-law and she made this Kathirikai Gotsu to go with it. This is my first time eating Gotsu and I fail to understand why it’s only eaten with Pongal (they are a great pair, I do agree) and not with idli and dosa and upma and anything else that you can get your hands on.
Anyway, here’s my mom-in-law’s fabulous recipe for Kathirikai Gotsu. A true delight!
Celebrating pongal festival? Here are some Pongal recipes for beginner cooks in this department (like me!)
Rava pongal
Sakkarai pongal
Khara pongal
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Gotsu is a popular side dish to pongal, a dish popular in TamilNadu especially during the pongal festival.
Ingredients
- 1/2 cup of moong dal (pasi paruppu), pressure cooked to a mush with water
- 1 cup chopped onions
- 2–3 green chillies
- 2 cups of cubed kathirikai (brinjal)
- 1/2 cup of chopped tomato
- 1/2 cup of tamarind juice (semi-thick)
- 1/2 tsp of powdered jaggery (or brown sugar, or sugar)
- A small bunch of chopped coriander leaves
- 1/2 tsp of mustard seeds
- 1/4 tsp of turmeric powder
- 1 tbsp of oil
For the Spice Powder:
- 1 tsp of oil
- 4 tsp of chana dal (kadala paruppu)
- 1 tsp of split urad dal (ulutham paruppu)
- 4 tsp of coriander seeds
- 3–4 dry red chillies
- 1 tsp of whole black peppercorn
- 1/2 tsp of cumin seeds (jeera)
- 1/2 tsp of white sesame seeds (ellu), optional
Instructions
- First, cook the moong dal with enough water to cover it by 2 inches, in the pressure cooker for 3-4 whistles or 15 mins until it’s soft and mushy. Soaking the moong dal in advance helps.
- Next, heat oil for the spice powder and reduce flame to low.
- Add the ingredients to roast and keep stirring as the chillies start to glow and the dals turn golden brown. Take care not to burn them.
- Cool, powder, and set aside.
- Heat the 1 tbsp oil and add 1/4 tsp mustard seeds.
- When they pop, add the chopped onions, perungaayam, and green chillies.
- Fry until the onions turn soft (about 3 mins) and add the chopped brinjal and tomatoes. Fry again until the tomatoes turn soft (another 3-4 mins).
- Next, add the tamarind water and turmeric powder and bring to boil. Cook until the tomatoes and brinjal turn completely soft (about 5 mins).
- Add the cooked moong dal to this along with the powdered spices and bring to boil again. You can add about 2 tbsp of the spice powder, taste, and then add more if required.
- Add salt and simmer until the right consistency is reached. It should be like a gravy that is pourable on Pongal.
- Turn off flame and garnish with the chopped coriander leaves.
How to Make Gotsu Step by Step
1. First, cook the moong dal with enough water to cover it by 2 inches, in the pressure cooker for 3-4 whistles until it’s soft and mushy. Don’t use roasted moong as it won’t cook down to a mush. Since Gotsu is usually made to serve with Pongal, you can cook required amount of the pasi paruppu for Pongal and Gotsu together. Set aside.
2. Next, heat oil for the spice powder and reduce flame to low. Add the ingredients to roast and keep stirring as the chillies start to glow and the dals turn golden brown. Take care not to burn them. Cool, powder, and set aside.
3. Heat the 1 tbsp oil and add 1/4 tsp mustard seeds. When they pop, add the chopped onions, perungaayam, and green chillies. Fry until the onions turn soft (about 3 mins) and add the chopped brinjal and tomatoes. Fry again until the tomatoes turn soft (another 3-4 mins).
4. Next, add the tamarind water and turmeric powder and bring to boil. Cook until the tomatoes and brinjal turn completely soft (about 5 mins).
5. Add the cooked moong dal to this along with the powdered spices and bring to boil again. You can add about 2 tbsp of the spice powder, taste, and then add more if required. Add salt and simmer until the right consistency is reached. It should be like a gravy that is pourable on Pongal. Turn off flame and garnish with the chopped coriander leaves.
That’s it. Delicious Kathirikai Gotsu is ready to be served with piping hot Khara Pongal.
Saravana says
February 25, 2018 at 1:40 amHi mam,
Can I get finely chopped tomato in cup measures needed
for this recipe? ( I forgot to mention cup measures in my last message)
Thank you
★★★★★
nags says
March 13, 2018 at 9:33 am1/2 cup should be sufficient
Saravana says
February 25, 2018 at 1:37 amHi mam,
I would like to try this kathirikai gotsu recipe today.
What is the one cup measurement(in ml) you used
in this recipe?
Can I get finely chopped onions in cup measures needed
for this recipe?
Can I get finely chopped tomato needed for this recipe?
I am a beginner in cooking and I look forward to your guidance
in trying out this yummy recipe and share my feedback with you.
Expecting your reply eagerly. Thank you.
★★★★★
nags says
March 13, 2018 at 9:41 amhi saravana, my 1 cup = 240ml. the measurements for recipes like this don’t have to be exact so don’t worry about it too much. i have updated the recipe with cup measurements now
geetha says
January 11, 2016 at 10:16 pmYummy!
Priya says
February 24, 2013 at 7:38 pmThanks for the recipe. I tried it and turned out well.
APARNARAJESHKUMAR says
January 11, 2013 at 8:27 ammine s quiet different 🙂 yours sounds great
Sharmilee! :) says
January 8, 2013 at 3:25 pmNot a big fan of kotsu….but perfectly pairs with pongal, ur version sounds great!!
Jeyashrisuresh says
January 8, 2013 at 2:33 pmLovely gothu and the way ur mil makes it. I love this with arisi upma too
Veena Theagarajan says
January 8, 2013 at 6:44 amI love it gothsu.. And eat with idli (as pongal is my least favourite..) nice shots
Nagalakshmi V says
January 8, 2013 at 3:03 am@Krithi Karthi
I guess you need to add more mashed paasi paruppu to the gothsu then 🙂
anubhavati says
January 7, 2013 at 7:02 pmLovely nags…Pongal is always my all time favourite breakfast…Saravana Bhavan, Balaji Bhavan or any restaurant…Pongal and Sambar is always my order!
Shobha
Vijitha (Spices and Aroma) says
January 7, 2013 at 4:47 pmI made pongal after a long time for my family. I served it with moong dhal sambhar and chutney but was reminded of my grandmom's kathirikai gosthu. I add generous spoon of "nallennai" (sesame oil) to eat the pongal.Your version sounds yummy too. I am going to make it this weekend.
divya says
January 7, 2013 at 3:41 pmWow.. It's so delectable..
Kadhyaa says
January 7, 2013 at 2:54 pmNags, I have tasted Gostu from a friend of mine along with pongal and I completely fell in love wth the combo 🙂 thanks for the recipe….bookmarked
just a girl from aamchi mumbai says
January 7, 2013 at 11:28 amOh how gorgeous does this look. I am a huge fan of south Indian cooking and would surely try this. Love your blog btw
RAKS KITCHEN says
January 7, 2013 at 9:55 amLooks tasty with pongal. I too make except ellu ingredient.
Nagalakshmi V says
January 7, 2013 at 8:19 amTest
Sireesha Puppala says
January 7, 2013 at 7:05 amDrooling g hete
Sangeetha Nambi says
January 7, 2013 at 4:56 amSuper dooper…. Bookmarked !!!
Krithi Karthi says
January 7, 2013 at 3:48 amWould love to try this. My kothsu never comes thick..