Posts Tagged ‘Kothsu’

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.

Kathirikkai Kothsu (Eggplants in tamarind gravy)

Thursday, April 29th, 2010

Kathirikkai Kothsu is the perfect combination for pongal. The sauteed eggplants with spices and a hint of tamarind makes it a easy side dish for idlis and dosas as well.

Ingredients: (Serves-2)

Chopped onions – 1/4 cup
Tomato- 1
Small purple eggplants-6 to 8
Salt to taste
Sesame oil- 2 tbsp
Red chili powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Tamarind- one small key lime size

For the spice powder:
Chana dal- 1 tbsp
Red chilies-6
Coriander seeds- 2 tbsp

For tempering:
Mustard seeds- 1/2 tsp
Asafoetida- 1 big pinch
Sesame oil- 1 tsp
Curry leaves- few sprigs


Wash and pat dry the eggplants. Remove the green stem.

Heat one tbsp of oil in a pan and add the eggplants, season with a pinch of salt. Keep the flame on low-medium and let the eggplants sear on all sides, so that the eggplants are tender to touch. This takes about 10-15 minutes. Let the eggplants cool. Once the eggplants have cooled down, smash them with the back of a spoon into a pulp.

Toast chana dal, coriander seeds,red chilies to a golden brown color and blend them together to a coarse powder.

Soak tamarind in a cup of warm water and extract the juice.

Heat oil in a pot and add mustard seeds, when they splutter, add curry leaves and asafoetida. Then add the chopped onions, chopped tomatoes, salt, turmeric powder, red chili powder and saute well.

Pour in the tamarind extract and let the onions and tomatoes cook. Once the gravy is 3/4th cooked through, add the mashed eggplants, the spice powder and mix well. Simmer for another 5 minutes and switch off. Make sure that the tamarind taste is not over powering. You can use either tamarind or tomato. If the tamarind is enough for the tangy taste, leave the tomato out of the recipe and proceed like above. You can also increase the quantity of spice powder to make the kothsu more spicy.

Serve hot with pongal, idlis or dosas.