Friday, 2 August 2013

Katthirikkai Gotsu/Eggplant Gotsu (Sidedish for Pongal)

Katthirikkai Gotsu/Eggplant Gotsu (Sidedish for Pongal)

Pongal is never complete Gotsu. It tastes heavenly and nothing can beat Gotsu as an accompaniment for Pongal. The Moongdhall used in this dish takes this dish to another level.

I have tried it Rice too and it tastes amazing.


Moong Dhall (Split Yellow Dhall) - 1/2 Cup
Onion - 1 (Medium,finely chopped)
Tomato - 1 (Medium ,finely chopped)
Eggplant/Brinjal - 4 (Medium,cut into 1/2 inches)
Tamarind - gooseberry Size
Mustard/Fenugreek/Cumin- 1/4 Teaspoon each.
Asafoetida - 1/8 th Teaspoon
Oil - 2 Tablespoon
Salt - to taste

To Grind 

Chana dal - 3 Tablespoon
split urad dal  - 1 Tablespoon
coriander seeds- 3 Tablespoon
dry red chillies - 4-6
whole black peppercorn  - 10 Corns
Cumin - 1/2 Teaspoon


In a  pan, add a tablespoon of oil and sauté all the ingredients given in "To Grind". Please be careful not to burn. Cool them and powder them in a Mixer. Keep it aside.

In a pressure cooker, add the washed Moongdhall and add enough water (Say 2 cups) and cook for 2 whistles. Keep this aside.

In a pan, add a tablespoon of oil and add the mustard seeds,after it splutters add the Cumin seeds and then Fenugreek seeds. 

Then add onion and cook for 3-4 minutes. 

Then add the tomatoes and Brinjal and sauté for couple of minutes. Then add a cup of water and cook till the Tomato and Brinjal is cooked.

 Now add the Grinded masala powder and sauté and add the Tamarind Juice and cook till the Raw smell is gone.

Then add the cooked Moongdhall and switch off after the gravy boils.

The Gravy needs to be thin so we can pour it on our Pongal.

Add chopped Coriander leaves.


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