Indian Vegetarian Recipes

Kathirikkai gothsu recipe

Kathirikkai gothsu recipe – Easy to make brinjal gotsu recipe – Side dish for idli, dosai, ven pongal and arisi upma, gotsu recipe with full video and step-by-step pictures.

As I have mentioned in my previous post pidi kozhukattai, I tasted this kathirikkai gothsu recipe at my mami’s house. It is an effortless side dish made with easily available ingredients. Usually, we add sambar podi or a freshly ground gothsu podi to make a gothsu. But this is a simple one and green chili and ginger lend to the flavor and taste of the gotsu.

You can soak the moong dal for an hour and make this gotsu as a one-pot gothsu in a pressure cooker or Instant Pot. We are not grinding anything for this gothsu recipe, making it easy and less time-consuming.

If you are bored with usual sambar or chutney for idli,dosa or pidi kozhakattai, try this easy Kathirikkai gothsu recipe. Also check out, Onion gotsu, Kalyana gothsu, Tomato gotsu

Kathirikkai gothsu | Brinjal Gotsu

South Indian gravy with brinjal pairs well with upma, pongal, idli and dosai

Course Side Dish

Cuisine South Indian

Keyword no onion garlic recipes, Side dish for Idli dosa

Prep Time 15

Cook Time 30

Total Time 45

Servings

Author Jeyashri suresh

Ingredients

1/3 cup yellow moong dal
1 cup water to cook the dal
3-4 small brinjals cut into small
1 tsp turmeric powder
1 cup Tamarind water extract from a small lemon sized tamarind
½ tbsp oil
1/2 tsp mustard seeds
1 tbsp chana dal and urad dal each
2 tsp grated ginger
3-4 green chili
Few curry leaves
½ tsp asafoetida
Salt as needed

Instructions

Wash and pressure cook 1/3 cup of moong dal in 1 cup of water for 3-4 whistles.
Add ½ tsp of turmeric powder while cooking.
In a pan add oil, and add mustard seeds, chana dal and urad dal.
Saute this and add grated ginger, chopped green chilis and curry leaves.
Saute till the dal turns golden brown
Now add ½ tsp asafoetida
Now add 2-3 chopped brinjals
Saute for a minute
Add 1 cup tamarind juice, extracted from a small lemon sized tamarind
Add ½ tsp turmeric powder and salt.
Boil for 7-8 minutes in medium flame.
Now add the cooked yellow moong dal.
Add water to adjust the consistency and mix well.
Boil for 5 minutes.
Switch off the flame.
Tasty brinjal gotsu is ready

Video

Notes

1. Green chili gives spiciness to the gotsu, so add according to your spice levels.

2. You can replace brinjal with turnip or simple onion and tomato.

3. This brinjal gotsu | kathrikkai gotsu pairs well with idli, dosai, arisi upma, pidi kozhukattai and Ven Pongal.

Wash and pressure cook 1/3 cup of moong dal in 1 cup water for 3-4 whistles.
Add ½ tsp of turmeric powder while cooking.

In a pan add oil, and add mustard seeds, chana dal, and urad dal.
Saute this and add grated ginger, chopped green chilis, and curry leaves.
Saute till the dal turns golden brown.
Now add ½ tsp asafoetida.

Now add 2-3 chopped brinjals
Saute for a minute.

Add 1 cup tamarind juice, extracted from a small lemon sized tamarind.

Add ½ tsp turmeric powder and salt.
Boil for 7-8 minutes on medium flame.

Now add the cooked yellow moong dal.
Add water to adjust the consistency and mix well.

Boil for 5 minutes.
Switch off the flame.
Tasty brinjal gotsu is ready.

Notes:
Green chili gives spiciness to the gotsu, so add it according to your spice levels.
You can replace brinjal with turnip or simple onion and tomato too.
This brinjal gotsu | kathrikkai gotsu pairs well with idli, dosai, arisi upma, pidi kozhukattai and Ven Pongal.

The post Kathirikkai gothsu recipe appeared first on Jeyashri’s Kitchen.

Indian Vegetarian Recipes

Millet Nellikai rasam sadam

Millet Nellikai rasam sadam – Healthy one pot rasam sadam recipe using millets – Amla | gooseberry rasam sadam recipe with full video

One-pot rasam sadam is always my go-to comfort meal, especially during this winter season. I posted Rasam sadam recipe in Jeyashris kitchen many years back. This recipe is adapted from my Nellikai rasam. I tried this using millet to make it healthy. As amla | gooseberry | nellikai is in season, let’s make the most of it during the right season.

Nellikai is very rich in Vitamin C, and many people find it difficult to eat it raw as it is very sour. Rather than making pickles, you can make rasam or try out this Rasam Sadam using nellikai. For most South Indians, rasam is a staple and comfort food. Pair it with any favorite vegetable curry and a sutta appalam | roasted papad and enjoy the hot rasam rice.

I have posted so many varieties of rasam recipes in Jeyashris kitchen. You can check out, Paruppu rasam, Lemon rasam, Cauliflower rasam, Kandanthippili rasam

Healthy one pot rasam sadam recipe using Indian Gooseberry

Course Main Course

Cuisine Indian, South Indian

Keyword one pot meal, South Indian rasam recipes

Prep Time 10

Cook Time 25

Total Time 35

Servings

Author Jeyashri suresh

Ingredients

1/2 cup millet I used Barnyard millet, you can use little millet, promos millet ,foxtail millet or quinoa too
1/4 cup Toor dal can use moong dal too
1/2 tsp turmeric powder
Salt as needed
2 tsp ghee
2 tsp oil
1 tsp mustard seeds
2 pinches asafoetida
3-4 cups of Water

To grind

3 amla | Nellikai| Gooseberry
1 tomato
Few coriander stems
Few curry leaves
6-7 garlic cloves
1 tbsp coriander seeds |Dhaniya seeds
1 tbsp whole black pepper
2 tsp cumin seeds
Few coriander leaves

Instructions

Wash and soak the millet and toor dal in 3 cups of water for 10 mins
Grind all the ingredients mentioned under ‘To grind’ Do not water while grinding
In a pressure cooker add 1 tsp ghee and 2 tsp oil
Add the mustard seeds and asafoetida
once the mustard cracked add the ground paste to this
Cook for 2 minutes
Add turmeric powder and salt
Mix well and add the soaked millet dal mixture along with the water
cover the cooker and cook for 3-4 whistles
Once the pressure is released open and add 1 tsp of ghee
Mix well
Add finely chopped coriander leaves
Serve hot

Video

Notes

1. You can use any variety of millet. Do not use Ragi or jowar or bajra

2. You can use raw rice or Seeraga samba rice. In that case use 4 cups of water

3. If you feel the consistency is slightly thick you can add 1/2 cup of piping hot water to this just before serving. Mix well and serve

4. Instead of coriander seeds, pepper and cumin you can add 2 tsp of rasam podi or sambar podi

5. Millet Nellikai rasam sadam pairs well with simple papad or any curry or poriyal

Wash and soak the millet and toor dal in 3 cups of water for 10 mins.

Grind all the ingredients mentioned under ‘To grind’ Do not water while grinding.

In a pressure cooker add 1 tsp ghee and 2 tsp oil.
Add the mustard seeds and asafoetida.
once the mustard is cracked add the ground paste to this.

Cook for 2 minutes
Add turmeric powder and salt.

Mix well and add the soaked millet dal mixture along with the water.

cover the cooker and cook for 3-4 whistles
Once the pressure is released open and add 1 tsp of ghee
Mix well.

Add finely chopped coriander leaves
Serve hot.

Notes
1. You can use any variety of millet. Do not use Ragi or jowar or bajra
2. You can use raw rice or Seeraga samba rice. In that case, use 4 cups of water
3. If you feel the consistency is slightly thick you can add 1/2 cup of piping hot water to this just before serving. Mix well and serve
4. Instead of coriander seeds, pepper, and cumin you can add 2 tsp of rasam podi or sambar podi
5. Millet Nellikai rasam sadam pairs well with simple papad or any curry or poriyal.