Kathirikkai Kosthu..this is very famous in chidambaram, mayavaram n also in Tanjore district, its a special dish in certain communites around Tanjore district..Its a tangy n spicy side dish made with brinjal n tamarind paste. Very good side dish with dosais, Idlies..
Kathirikkai gothsu/ Brinjal kosthu/ Kathirikkai Kothsu
|1 cup||Brinjal pieces(any type)|
|1 no||Tamarind (berry size)|
|1 nos||Onion chopped|
|½ tsp||Mustard seed|
|½ tsp||Urad dal|
|½ tsp||Channa dal|
|¼ tsp||Turmeric powder|
|3 nos||Curry leaves|
|2 stks||Cilantro leaves|
|3 nos||Red chilli(can decrease or increase)|
|2 tsp||Coriander seeds|
|1 tsp||Moong dal (optional)|
|2 tsp||Grated coconut(optional)|
Cook the brinjal pieces in pressure cooker r in a pan with 1/4 cup of water(if its in pressure cooker, else add little more water if u r cooking them in pan) until they cook well..grind them without extracting the water in food processor coarsely..keep aside..meanwhile dry roast the ingredients in group 2..coconut n moong dal is completely optional,some may add just coconut to give a slight flavour while others add moong dal, i like to add this both, if u r nt interested can omit them very well..grind them coarsely as shown in picture n keep aside too..
Heat oil in a pan, splutter mustard seeds, channa dal n urad dal..add the onions n stir them until it turns transculent, extract the tamarind juice, once the onions r transculent add the tamarind juice n turmeric powder n let them boil until the raw smell disappears,add the brinjal puree n roasted spices to the tamarind mix..keep the flame in simmer once u add brinjal puree, stir them n add salt n curry leaves n cilantro leaves(chopped)..once they r cooked put off the stove..Kathirikkai kosthu shouldnt be neither like sambar n nor like chutney..dont cook a long they may turn easily as chutney, so that its will tastes sour..
Kathirikkai Kosthu is ready to serve..serve them with hot idlies n dosais..