Posts Tagged ‘Gojju’

Quick minimum ingredient Onion Kothsu(Gojju)

Saturday, August 8th, 2015


So, I used to make eggplant kothsu for idli/dosa as side dish. My hubby loves kothsu for pongal. One fine day(say 8 years ago??) when we were newly married, I made kothsu for dinner and announced to him that it’s his favorite pongal kothsu combo. He looked at my kothsu and said, but this is not the kothsu we eat…..I was wondering what else could it be…Finally, I figured out that my MIL makes onion kothsu. Then she made it for us this time when she was here to be with us during my daughter’s birth. It is very simple, quick to make and you need only 5-6 ingredients. Goes well with pongal or arisi upma.

Serves 2 to 3 people
Red onion-1 small size, chopped finely
Green chilies-3
Curry leaves- few
Oil-1 tbsp
Mustard seeds-1/4 tsp
Tamarind paste-1/4 tsp mixed with 1.5 cups water
Salt to taste


Heat oil in a pan and add mustard seeds. When it splutters, add onions and salt and stir fry till it turns pink. Now add the curry leaves, green chilies and fry once. Now add the tamarind water, taste to check if salt and tanginess match.

Let it simmer for 10-15 minutes in medium flame till it thickens. Switch off. Serve hot with pongal. Tastes awesome and you will wonder how so few ingredients can make a dish taste so good.

Remember that if the chilies are not hot/spicy, then the kothsu will be tangy and not spicy. So alter the amount of chilies/tamarind paste accordingly.

Defending the Snow with gifts and Spicy Chutneys

Tuesday, February 16th, 2010

I thought moving south will make us feel warm. But we have already had two days of snow in December. Moving into February I thought all the freezing conditions would move on and we can show off the 100F and Hurricane stories. I guess our minds are set for the warm weather that even if it is snowing we pretend not to bother and still walk around in T’s and slippers(shivering ofcourse)

Last week, when visiting a friend in Dallas, I was in for a surprise. With a cup of coffee in hand early morning, I wanted to check out the sunshine but I saw that the entire place was looking like the NorthPole. We had about 12″ of snow!!

Here are some photos of the snow. The stairs one is my favorite so far. Once I read somewhere that stairs can take people up or down. Looking at this one I was sure that anyone trying to go up will surely come down! And I did not step out till the snow was cleared from the staircase as it was too slippery.

Ashlatha shared some awards with me this Valentine Weekend. Thanks for the “Tofas” Ash didi. Your creative card making activity is making me want to join the activity too.

(A couple of blogger buddies were about to hit me with a rolling pin for making avocado pooris last week, I got this one on time to defend myself)

After a lot of promises on posting recipes I tried out from other blogs,I still have not finished posting all of them. This one is a special gojju from Ashaka. She gave me the recipe for Daikon Chutney to try with Ragi Mudde. I made it according to her recipe and it was fantastic. I never thought plain daikon with yogurt and coconut can be so tasty. The best part is that there is no cooking involved. The tempering with garlic is the only part you need the stove for and it is a topper. This one is a keeper for sure. N loved it as well and we had it with dosas for dinner.

Daikon(Radish) Chutney:

Ingredients (Serves-2)

White Daikon(Radish)- Medium size-1
Dahlia (Pottu kadalai)- 4 tsp
Coconut- 1/4 cup
Green chilies-4
Salt- to taste
Cilantro leaves- a handful
Curry leaves- few
Yogurt- 1/4 cup

For tempering:
Oil- 1 tsp
Urad Dal- 1/2 tsp
Cumin seeds- 1/2 tsp
Asafoetida- 1 pinch
Broken Red Chili-1
Finely smashed garlic(chopped)- 1 clove


Wash the daikon, peel the skin and grate it.

Blend the coconut, dahlia, curry leaves, green chilies, cilantro and salt into a fine powder. Add the grated daikon to the blender and give it a quick blend to mix all ingredients together. Add the yogurt and blend till the chutney is smooth.

Heat oil in a tadka pan and add asafoetida and cumin seeds. When the seeds start sizzling, add urad dal, red chili and smashed garlic. Stir fry for 1-2 minutes till garlic is slightly golden brown in color. Pour it over the chutney and serve with Ragi Mudde or Idlis or Dosas.

Garden Update:

Cilantro and Mint are growing very well in the cold conditions and I also made a Idicha Thokku (Dry Relish) with cilantro this weekend. It is my favorite from childhood and I would often pester mom to make it.

Ingredients for Cilantro Relish (Kothamalli Thokku)

Cilantro- atleast 2 bunches
Salt- to taste
Red Chilies-3
Chana Dal – 1 tsp


Wash the cilantro couple of times with water to remove any soil or weeds. Spread a cotton towel or paper towel in a cool dry place inside the house and spread the cilantro in it. Let it dry in air for 3-4 hours. You will need lots of cilantro to start with because when you grind for the thokku, the quality will be 1/4th of what you started with.

Once all the moisture is removed from cilantro, chop them roughly. Toast chana dal and red chilies till golden brown in color. Grind to a fine powder without adding water. Add salt to taste, the chopped cilantro and blend them again. Though the water has been removed from cilantro, while grinding it will give off some water so at any stage, do not add water.

Once all the cilantro is blended with the powders and comes together like a thick mass, scoop it out of the blender. This can be stored in the fridge for a week. It tastes good with hot rice and a dollop of ghee. For quick cilantro dip, take a tea spoon of the relish and mix with half a cup of water and serve with samosas or vadas.

You can also add a peppercorn size of tamarind while roasting and grind it along with other ingredients to give a tangy taste.

This cilantro relish is my entry for weekend Herb blogging hosted by Cindy .