Chutta Kathirikkai Gotsu
Shared by : Girijamani Lakshmanan
Date : 22/11/2014
Ingredients :
One big brinjal
Tamarind one small lemon size and a small piece of vellam.
Oil 3 tablespoon
For seasoning: mustard seeds, 6 nos of red chillies
Ingredients for grinding.
Coriander seeds - 2table spoon
Uluthamparuppu and kadalaparuppu together 1 table spoon.
Red chillies 4 nos
Karuveppilai one bunch
Salt, turmeric powder and asafoetida as required.
Kathirikkai muzhusa chuttu edukkanan. If kummutti aduppu is available you can do it in that or otherwise you can do it in gas. See that all sides are burned equally. You have to turn it frequently. One tip, you can use the tip of the brinjal for holding it to turn. Keep it for cooling. When cool peel of the skin of the brinjal. (When the skin is totally burned you will be able to peel it.). Cut the tip of the brinjal. Put it in a basin and smash the flesh of the brinjal thoroughly. In a Kadai dry roast all the ingredients for grinding and coarsely grind it in a mixie and keep aside.
Preparation:
In a Kadai add oil and when it is heated add mustard seeds and add the 6 red chillies(cut it into pieces). Sauté it thoroughly and add the squeezed tamarind, vellam, turmeric powder, asafoetida and little salt. When the raw smell of the tamarind juice goes add the smashed brinjal to it with the required salt for the whole dish. If the gravy is thick add 2 cups of water and allow it boil for 3 minutes and add the ground powder to it. Boil it till the oil gets separated from the gravy. Goatsu ready. Garnish with coriander leaves. Enjoy with hot pongal. This gotsu will have a slight burnt taste, which gives the tingy taste to it.
Shared by : Girijamani Lakshmanan
Date : 22/11/2014
Ingredients :
One big brinjal
Tamarind one small lemon size and a small piece of vellam.
Oil 3 tablespoon
For seasoning: mustard seeds, 6 nos of red chillies
Ingredients for grinding.
Coriander seeds - 2table spoon
Uluthamparuppu and kadalaparuppu together 1 table spoon.
Red chillies 4 nos
Karuveppilai one bunch
Salt, turmeric powder and asafoetida as required.
Kathirikkai muzhusa chuttu edukkanan. If kummutti aduppu is available you can do it in that or otherwise you can do it in gas. See that all sides are burned equally. You have to turn it frequently. One tip, you can use the tip of the brinjal for holding it to turn. Keep it for cooling. When cool peel of the skin of the brinjal. (When the skin is totally burned you will be able to peel it.). Cut the tip of the brinjal. Put it in a basin and smash the flesh of the brinjal thoroughly. In a Kadai dry roast all the ingredients for grinding and coarsely grind it in a mixie and keep aside.
Preparation:
In a Kadai add oil and when it is heated add mustard seeds and add the 6 red chillies(cut it into pieces). Sauté it thoroughly and add the squeezed tamarind, vellam, turmeric powder, asafoetida and little salt. When the raw smell of the tamarind juice goes add the smashed brinjal to it with the required salt for the whole dish. If the gravy is thick add 2 cups of water and allow it boil for 3 minutes and add the ground powder to it. Boil it till the oil gets separated from the gravy. Goatsu ready. Garnish with coriander leaves. Enjoy with hot pongal. This gotsu will have a slight burnt taste, which gives the tingy taste to it.
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