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/Kathirikai Kotsu |
In seasoning cumin seeds is important for flavor and key aroma.
It doesn't taste like sambar or even like plain dhal.