Authentic Madrasi Kathirikai Gothsu with Idli
A classic Tamil breakfast accompaniment featuring tender brinjals simmered in a tangy, spiced tamarind and lentil gravy. Perfectly pairs with steaming soft idlis or dosas for a comforting meal.
40min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Wash and pressure cook the yellow moong dal with a pinch of turmeric and water for 3 whistles until soft and mashed.
2
Heat sesame oil in a heavy-bottomed pan and splutter mustard seeds, chana dal, urad dal, dry red chillies, curry leaves, and asafoetida.
3
Add the chopped onions and sauté until translucent, then add the chopped tomatoes and cook until soft and mushy.
4
Add the quartered brinjals to the pan and sauté for 3 to 4 minutes until they absorb the flavours.
5
Pour in the extracted tamarind water, sambar powder, and salt. Bring to a boil and let it simmer until the raw smell of tamarind disappears and the brinjals are tender.
6
Stir in the cooked moong dal and simmer for another 5 minutes to let the gravy thicken to a semi-solid consistency.
7
Garnish with freshly chopped coriander leaves and serve hot alongside soft, steaming idlis.
Ingredients
250g small purple brinjals (quartered)
1/2 cup yellow moong dal
1 large onion (finely chopped)
2 ripe tomatoes (chopped)
1 lemon-sized ball of tamarind (soaked and extracted)
2 tbsp sambar powder
1/4 tsp turmeric powder
1 tsp mustard seeds
1 tsp chana dal
1 tsp urad dal
1 sprig curry leaves
2 dry red chillies
2 tbsp sesame oil
A pinch of asafoetida (hing)
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.