Monday, August 20, 2012

Gothsu Varieties


Moong dal /Payaththam paruppu            1 cup
Tamarind                    the size of a large marble
Chilli powder                                           1 tsp
Turmeric powder                                     1/2 tsp
Blue Brinjal (cut into small pieces)           4
Onion    (cut into small pieces)                2
Green chillies (slit lengthwise)                 5
Tomato (cut into small pieces)                 2
Curry leaves                                            a few sprigs
Coriander leaves (Chopped)                   1/2 cup
Salt                                                          to taste
Mustard seeds                                        1 tsp
Asafoetida (powdered)                           1/2 tsp
Oil                                                           2 tbsp
Jaggery                                                  a small piece.

Boil the dal.
In a pan, heat oil. Add mustard seeds and asafoetoda.. Then add the onions and chillies. Saute till onion is tender.
Add tomato and saute for a few more minutes.
Add the brinjal and saute for 2 more minutes.
Add tamarind water and bring it to a boil.
Then add the curry leaves, turmeric powder, chilli powder, jaggery and salt.
Add the boiled dal and mash together.
Cook till the mix comes together to a thick consistency
Switch off and garnish with Coriander leaves.

Great combination for Hot soft idlis and Pongal.

For special occasions you can fry a few cashew nut bits and add to the gothsu.

Chidambaram Gothsu
Brijals (tender blue ones)           1/4 kg
Sambar Onion                           100 gm                  
Tamarind                                    Size of a lemon
Turmeric Powder                       1 Tsp
Salt                                            To taste
Cooking Oil                               4 Tsp
Gingelly (sesame) Oil                  2 Tsp
Curry leaves                               a few
Mustard seeds                           1 tsp
For the powder:
Coriander seeds                         2 Tsp
Channa dal                                11/2 Tsp
Urad dal                                    1/2 tsp
Asafotoda powder                     a pinch
Dried chillies                              4 or 5

In a little oil, fry the ingredients for the powder and powder them.
Soak tamarind and get a extract thick pulp.
Cut brinjal to fine pieces.
Peel Sambar onions.
Heat oil, add mustard seeds.Fry sambar onions.Once they are tender add brinjal pieces and turmeric powder.
Add salt.
When the brinjals are cooked, add the ground powder. Saute for 2 minutes.
Add tamarind extract. Simmer till the raw smell disappears.
Add curry leaves.
If it is too watery, dissolve a spoon of rice flour in a little water and add it. This will thicken the gothsu.
Add sesame / gingelly oil. Boil for 2 more minutes and remove from heat.

This is a good side dish for idli and dosa and also tastes good with hot rice and ghee.

                               Mannarkudi Gothsu
Potato                              2
Onion                               2
Tomato                             5
Green Chilli                      3
Gingelly/ Sesame Oil        2 Tsp
Mustard                          1 tsp
Channa dal                      1 tsp
Urad dal                         1 tsp
Asafoetida                       a pinch
Turmeric powder            1/2 tsp
Sambar powder              2 tsp
idli batter                        one serving spoonful
Salt                                 To taste
Coriander leaves             a fistful
Curry leaves                    a fistful

Cut potatoes, onion and tomato to small pieces.
Slit green chillies lengthwise.
Heat gingely oil in a pan and splutter mustard seeds. Then add channa dal and urad dal.
Add green chillies and onions. Saute for a few minutes.
Then add the potatoes and saute for two minutes. Finally add the tomatoes.
When all the vegetables have cooked add 4 cups water and boil together for 3 minutes.
Add asafoetida, turmeric powder, sambar powder and salt and boil .
Once all the ingredients have mixed well and  the gothsu lets out a nice aroma, add a seving spoonful of idli batter and turn off the stove.
Garnish with coriander leaves and curry leaves.

                                    Sutta kathirikkai Gothsu

It is a bit like Baingan bharta but its Tamil cousin, I suppose.You don't need the big brinjal for this but can use the normal blue brinjals.


Brinjal                          3
Onion                           2
Tomato                         2
Green Chilli                  4
Ginger                          a small piece
Tamarind                      size of a large marble.


Smear oil on the brinjals, roast them on the stove and remove the skin. 

Heat oil in a  pan, add mustard and asafoetida. Add onions and saute well. Then add the tomatoes and saute till they get mashed. 

Mash the brinjals well and add to the mix.

Add turmeric powder and thick pulp extracted from tamarind. Add salt.

Boil till the ingredients come together in the mix, add curry leaves and switch off.

This is quick and easy and goes well with venpongal and arisi upma.


Note: Sambar onion is needed only for the Chidambaram gothsu. You can use normal red onions for the others.

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