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

Vethalai Thogayal recipe

Vethalai thogayal recipe | Betel leaves, paan leaves thogayal – Easy to make Vethalai chutney or thogayal recipe

Vethalai | paan leaves | Betel leaves – aids in digestion and helps to reduce cold and cough. Usually, Paan is served at Indian weddings at the end of the meal. As paan leaves | vethalai aids in digestion it is always given at the end of meals. Also, it is a great source of calcium and Vitamin C paan leaves | vethalai is given to lactating mothers.

We use Vethalai |paan leaves in all our poojas. Usually after the pooja, vethali gets wasted and many of us don’t know what to do with that. I have already posted Vethalai rasam and Vethalai poondu sadam recipe in Jeyashris kitchen. On my recent trip, I learned this recipe from my mami, who is a great cook. I have learned a lot of recipes from her. She shared a few recipe on this trip and I have noted them too. I will share the recipes on Jeyashris Kitchen.

Coming to this Vethalai thogayal, it is a simple recipe with onion and garlic. You can skip onion and garlic if you do not wish to add. Check out the ‘Notes’ section for the variation.

Check out our other paan recipes, Paan ladoo, paan phirni, paan ice cream.

Vethalai thogayal recipe

Betel leaves | paan leaves chutney recipe

Course Condiment

Cuisine South Indian

Keyword paan leaves,, Thogayal recipes

Prep Time 15

Cook Time 15

Total Time 30

Author Jeyashri suresh

Ingredients

10 vethalai | paan leaves | betel leaves
2 tbsp curry leaves
1 tbsp urad dal
1 tbsp chana dal
4-5 red chili
A small piece of tamarind
2 tbsp coconut
Salt as needed
Little water to grind
12 small onion
8 garlic cloves
1 tbsp sesame oil

Instructions

Wash and finely chop the vethalai | paan leaves. Take out the top step part.
In a pan add sesame oil, and add small onion and garlic.
Saute till the onions turn slightly golden brown.
Take out and keep aside.
In the same pan add urad dal, chana dal, red chili and a small piece of tamarind.
Saute in a medium flame till the dal turns golden brown.
Add curry leaves and finely chopped vethalai | paan leaves.
Saute for a minute and switch off.
Add 2 tbsp coconut and salt.
Allow everything to cool.
Grind into a slighty coarse paste.
Add little water while grinding.
Vethalai thogayal ready.