Gothsu is a tamarind based South Indian (Tambrahm, or may be made by other communities as well) curry that is made using roasted and mashed brinjal. Apparently, this dish was first made by the priests in Chidambaram temple to be served along with rice as an offering to the resident deity, which is why it is also known as Chidambaram Gothsu. While one way of preparing the dish is by roasting the eggplant (as in this recipe), the other method is to fry the eggplant till soft and use in the same manner. That gives a more oily pickle-chutney kind of dish.
There are variations to this recipe in which the same recipe can also be made using tomatoes or onions. Like I said, this tangy, smoky curry is the best companion for a Venn Pongal, which is a savoury dish made using rice and split yellow moong dal. If you don't have pongal on the menu, it is also quite good with plain steamed rice.
This post is a part of the A-Z Blogging Challenge.
Hope you've enjoyed my earlier posts:
A is for Avial
B is for Beans Paruppu Usili
C is for Chow Chow
D is for Dosa
E is for Ellu Saadham
F is for Fenugreek seeds - Vendhaya Kozhambu
Recipe for Kathrikkai Gothsu (eggplant gothsu)
1 large eggplant (brinjal) ~500 grams
1 tbsp oil
½ tsp mustard seeds
1 tsp chana dal
1 tsp udad dal
1 sprig curry leaves
2-3 dried red chillies
1 pinch asafoetida
2 tsp tamarind paste or ½ cup thin tamarind puree
1.5 tsp rice flour dissolved in ¼ cup water
2 tsp sambar powder dissolved in ¼ cup water
¼ tsp turmeric powder
1 tsp salt
Smear oil on the eggplant and roast it on open flame until completely charred and soft inside. You can test this by inserting a knife or a skewer inside.
Once cool enough to handle, peel the skin, mash the eggplant and keep aside. Discard the stalk and skin.
In a kadai, heat the oil. Temper the mustard seeds. Add the chana dal, udad dal and sauté until golden.
Add the red chillies, curry leaves, asafoetida and give it a quick stir.
Add the tamarind paste / puree, rice flour in water and sambar powder in water.
Bring this to a simmer.
Add the salt, eggplant puree, turmeric powder and bring to a simmer again.
The consistency will be of a thick gravy, due to the thickening effect of rice flour.Serve hot with pongal or steamed rice.