Thursday, February 9, 2012

Brinjal / Kathirikai Kotsu


My mom prepares once in a week this brinjal kotsu  for the breakfast. It is served along with steamed idlis. I cook once or probably twice a year this dish. For me, idlis / dosas are reserved for weekend nights or for brunch special. The men in my house prefer more over chutneys than this kind of dhal items for breakfast. It never occurs me in rush to think about this dish. The main reason, they hate brinjals and I am totally the dead opposite.
About this Brinjal/Kathirikai kotsu, most Tamilian serve this dish along with Pongal. But the recipe is different, brinjal is pressure cooked, smashed and simmered later in tamarind along with seasoning spices. I don't have any idea why this split moong dhal cooked along with brinjal is called kotsu in my mom repertoire. Quiet flavorful, those brinjal haters can never find the buttery veggie in the dhal. Very quick and light side dish can be served to kids. It never make you feel bloated like sambar- can be enjoyed with only idlis, dosas or pongal :) If served along rice, it will be quiet bland unless you enjoy non-spicy food.


Brinjal Kotsu




 Brinjal/Kathirikai Kotsu

Ingredients:

  • Split moong dhal: 1/3 cup
  • Brinjal: 3 small diced
  • Onion: small one-diced
  • Tomato: 1 medium -diced
  • Green Chillies: 3 to 4 -diced
  • Red chilli powder: 1/4 tsp or 1/2 tsp (slightly spicier)
  • Turmeric: 1/4 tsp
  • Salt: 3/4 tsp increase or decrease
Seasoning:

  • Mustard seeds: 1/2 tsp
  • Cumin seeds: 1/2 tsp
  • Curry leaves few
  • Hing: a pinch
  • Oil: a tsp

Instructions

  1. Rinse the dhal 3 times in water.
  2. Add all the diced brinjal, tomatoes, onion, green chillies
  3. Add the red chilli powder, turmeric and salt
  4. Pour 2 cups of water.
  5. Cook until 4 whistles.
  6. Do the seasoning, starting with heating oil, followed by mustard and cumin, hing and curry leaves. Fry until they split few seconds.
  7. Mix the hot seasoning in cooked dhal and enjoy with idlis, pongal or dosa
Note: all the vegetables should be diced including brinjal.
In seasoning cumin seeds is important for flavor and key aroma.

It doesn't taste like sambar or even like plain dhal.



15 comments:

Anu said...

Nice one. I prepare for pongal

notyet100 said...

This looks like a comfort meal,,.:)

Home Cooked Oriya Food said...

yummy one... will be great with rice...

Sharmilee! :) said...

Idli with kotsu is a apt combu...perfect for breakfast. Drooling here :)

Lena Rashmin Raj said...

this is similar to sambar..never heard of the name Cham :) but looks delicious.. love to try it with those soft and light iddlies :)

Spandana said...

Looks delicious!!

Sumi said...

Oh Wow,So creamy and yummy... Guess what I made this for breakfast the past weekend.My mom makes it exactly same way as yours, But I made with thuvar dhal this time and it came out good too.

Ramya Manja said...

Wow lovely presentation,never had this with idly's,I am sure it tastes enticing...Great click......

Happy Cook / Finla said...

We always had chutney or sambar with dosa or idlies, this curry looks good too. I hardly make dosa or idlies and when i make them it is instant :-) i know really bad of me ;-)

Laavanya said...

I love kotsu but have tried this version with mung dhal... looks so good with those spongy idlis.

Reva said...

Kosthu looks delicious... One of my favourite dishes for Idlis and dosas..:))
Yummy..
Reva

Apu said...

Looks delicious!!

Purabi Naha said...

Wow, this looks yummy indeed! Happy Valentine's day!!
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Viki's Kitchen said...

I like brinjal in all the forms. Recently I tried one version of kothsu and it was wonderful. Now you have posted one more.....I will try it soon. Both idly and kotsu look so excellent dear.

Viki's Kitchen said...

(contd)...This kotsu is somewhat similar to Tirunelveli Idly sambar. I am admiring your combo a lot....yumm!