CHIDAMBARAM KOTSU

தமிழில் காண : கிளிக் 

Hi All,

CHIDAMBARAM KOTSU! I always want to try something new when it comes for sidedish , I have a note full of sidedish recipes but still when I think of “what to make for dosa today?” I feel bored of all the recipes😠😠.

So my search of new sidedish recipe never ends 😁.

I saw this kotsu recipe few days back and I was attracted by this name , as the recipe was very traditional I book marked the recipe and only today I got time to make it.This Chitambaram Gotsu is served for Chitambaram Nataraja Perumal along with Sambar rice (neivaithaiyam) ,So this dish is very famous in Chitambaram.

The sideidish is like thokku / pickle that you can store it for days and enjoy , the kotsu goes well with dosa and Idli but it goes great with hot rice too.

The yummy , tangy , spicy kotsu recipe is below,

COOKING TIME : 30 mins.

SERVINGS : 4 members.

INGREDIENTS :

Small brinjal – 10 nos.

Onions – 1 no.

Tamarind – coin sized.

Chilli powder – 1 tsp.

Salt – as required.

Turmeric powder – 1/4 tsp.

Gingelly oil – 5 tsp.

Mustard – 1/4 tsp.

Curry leaves – s sprig.

TO DRY ROAST AND POWDER :

Cumin – 1 tsp.

Coriander seeds – 1 1/2 tsp.

Channa dal – 1 tsp.

Dry red chillies – 3 nos.

Fenugreek – 1/4 tsp.

Asafoetida – a pinch.

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METHOD :

1. Chop onions to small pieces , chop brinjal to medium sized pieces.Soak tamarind in warm water for 10 mins, extract juice and discard the pulp.
   
   
2. Dry roast our roasting ingredients – cumin , coriander seeds,channa dal , dry red chillies , fenugreek , asafoetida in low flame till aroma comes , remove from flame and let them come down to room temperature.
   
   
3. Grind them to fine powder and keep it aside till use.
   
4. Heat 3 tsp gingelly oil in a wide kadai ,add onions and saute till translucent .
   
5. When onions fries to golden brown add chopped brinjal and fry in medium flame till soft.
   
   
6. When brinjal cooks soft and tender , add ground masala powder , mix for a minute.
   
7. Then add tamarind juice , chilli powder , salt , turmeric powder ,1/4 cup water ,close the kadai and cook till gravy thickens and comes to thokku consistency.
   
   
8. In a small pan heat balance 2 tsp oil , add mustard and when mustard starts spluttering add curry leaves and saute for 30 seconds.
9. Add the sauteed ingredients to thokku , mix and remove from flame.
   
10. Serve hot . The kotsu goes great with Idli , Dosa and Hot rice too.
11. The kotsu can be refrigerated and used for a week.
    NOTES :

1. If required you can add jaggery during step 7.
2. Don't reduce oil quantity as it gives unique taste to kotsu.And also don't replace gingelly oil.
   
   HAPPY COOKING!!