Authentic Tamil Nadu Cuddalore Kathirikai Gothsu with Warm Steamed Ponni Rice
A comforting, tangy, and spiced eggplant mash cooked with lentils and tamarind, perfectly paired with hot steamed rice and a dollop of sesame oil.
45min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Rinse the yellow moong dal thoroughly and boil it with a pinch of turmeric until soft and mushy; set aside.
2
Heat gingelly oil in a heavy-bottomed pan and splutter the mustard seeds, urad dal, curry leaves, and dry red chillies.
3
Add the sliced onions and sauté until translucent, then add the chopped tomatoes and cook until soft.
4
Toss in the chopped brinjals and sauté for 5 minutes until they begin to soften.
5
Pour in the extracted tamarind water, add sambar powder and salt, and let it simmer until the raw smell of tamarind disappears and brinjals are completely tender.
6
Mash the cooked brinjals slightly using the back of a ladle, then stir in the boiled moong dal.
7
Simmer the entire mixture for another 5 minutes to let all the flavors meld together into a semi-thick consistency.
8
Garnish with fresh coriander leaves and serve piping hot over steamed Ponni rice with a drizzle of raw sesame oil.
Ingredients
250g small purple brinjals (kathirikai), chopped
1/4 cup yellow moong dal
1 small onion, finely sliced
1 tomato, chopped
1 lemon-sized ball of tamarind, soaked and extracted
1 tablespoon sambar powder
1/2 teaspoon turmeric powder
1 teaspoon mustard seeds
1 teaspoon urad dal
1 sprig curry leaves
2 dry red chillies
2 tablespoons gingelly oil (sesame oil)
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.