Curry(கூட்டு, பொரியல்):Kathiri kkai Gothsu
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Thread: Curry(கூட்டு, பொரியல்):Kathiri kkai Gothsu

  1. #1

    Default Curry(கூட்டு, பொரியல்):Kathiri kkai

    Assured for Trying - நீங்கள் இதை முயற்சி செய்யலாம்.

    Kathirikkai Gothsu

    Ingredients :

    Brinjal(small)- 4 nos (Finely chopped)
    Moong Dal(Pasi-pachai paruppu) - 1/4 cup
    Onions - 2 med.(Finely chopped)
    Tomatoes - 1 med (Finely chopped)
    Tamarind Water - 1 /1-1/2 cups
    Green Chillies - 2 (Chopped)
    Mustard, urad dal, Jeera - 1/4 Tsp for seasoning
    Hing - 1/4 tsp.
    Chillie powder - 1/2 tsp
    coriander powder - 1/2 tsp
    turmeric powder - 1/4 tsp
    Curry leaves, Coriander leaves.
    Salt to taste.

    Method:

    In a pressure pan mix brinjal, moong dal, tomatoes and onion & salt with 3 cups of water and pressure cook.

    Mash everything together well. Add chillie, corainder, turmeric powders and bring it to boil with tamarind water.

    In a seperate pan heat 3 tsps of oil, add mustard , Jeera, urad dal, hing, green chillies and curry leaves. Add this seasoning onto the mixture in the pan.

    Garnish with chopped coriander leaves.

    Goes well with pongal, idlly and dosa.

  2. #2

    Default

    Thanks Anitam,
    Butterfly had posted the same recipe.Instead of Dhaniya, you are using Dhaniya powder. I shall try both the recipes and let u know.

    Thanks for the recipe again.

    - Silican
    Idhellam kandukkura padadhu Yenna Idhu Vaalipppa vayasu!
    சிலிக்கன்

  3. #3
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    Default

    Thank you anitam


    Silix,

    you mean you made all that fuss abt some Aubergine pickle
    okie...I make sandwiches out of that ... "leela" imports it from SL ...

    and what is dhaniya? it isn't in any of the recipes for the aubergine pickle
    is it Tamiz? or Malayali?


    blue.
    Cum recte vivis, ne cures verba malorum


  4. #4
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    Ujjala,

    Dhania is a hindi word for Coriander. தமிழில் கொத்துமல்ல ின்னு சொல்லுவாங் க. It is not the leaf that you use for garnishing, but small round round seeds.

    Katharikkai kothsu is definitely a great add on for Idly or dosai. I have only one question though. Should we pressure cook brinjal? Wont it get pupled totally? How many whistles we should wait for? For dal I normally stop after 1 whistle. Else, the whole dal will get mashed.

    Cheers
    Every dog has its day. Today is my day.

  5. #5

    Default

    you mean you made all that fuss abt some Aubergine pickle
    I pity you Blue. But dont worry. I shall see to that Kathrikka Ghosthu is served for ur wedding banquet.

    Should we pressure cook brinjal? Wont it get pupled totally? How many whistles we should wait for?
    You dont have to pressure cook, if you love seeing Brinjal lose color while cooking in the kadai. If you want to speed up the process, pressure cook it pro'lly less than 5 mins. I haardly use the pressure cooker for veggies. Microwave makes it less utensils to wash.

    - Silican
    Idhellam kandukkura padadhu Yenna Idhu Vaalipppa vayasu!
    சிலிக்கன்

  6. #6

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    Quote Originally Posted by anainar
    Ujjala,

    Katharikkai kothsu is definitely a great add on for Idly or dosai. I have only one question though. Should we pressure cook brinjal? Wont it get pupled totally? How many whistles we should wait for? For dal I normally stop after 1 whistle. Else, the whole dal will get mashed.

    Cheers
    Pressure cook it for 1 whistle. If u need the brinjal pieces, u can cook it normally. Mostly pulped brinjals are good for kothsu.

  7. #7
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    Anainar,

    I would suggest pressure cooking too Athu thaan supera irukkum for this dish. Silican, U can microwave it too.. but approx for 10-12 mins. Appuram u got to mash it afterwards. but enna irunthaalum pressure cook paninamathiri irukaathu

    Sweetlotus, I dont think its a tamil recipe, but few of my northy friends make those. Will post that recipe for u soon

    Shy
    I Geetham

  8. #8

    Default

    Oh Come one!!!

    It IS a tamil recipe. If you goto Chidambaram Natarajar koil, they serve this Ghosthu with Melagu Sadham and I have never tasted something that could beat that.
    But that Gurukkal would give only a little
    - Silix
    Idhellam kandukkura padadhu Yenna Idhu Vaalipppa vayasu!
    சிலிக்கன்

  9. #9
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    Quote Originally Posted by silican
    Oh Come one!!!

    It IS a tamil recipe. If you goto Chidambaram Natarajar koil, they serve this Ghosthu with Melagu Sadham and I have never tasted something that could beat that.
    But that Gurukkal would give only a little
    - Silix
    kashtam.. Of course gosthu is our recipe.. naan sonathuku brinjal picklekku

    On second thought, sweetlotus, nee yaethai tamil or malayali recipenu kaetae, since it was after ur pickle question, assumed u are asking abt that pickle only

    Shy
    I Geetham

  10. #10
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    huh...I was asking abt dhaniya...which turns out to be corriander (thanx Nainar... I know what corriander and kotthumalli is )




    I went to Chidambaram Nadarajah Temple........I don't remember any food... :? ...but awesome temple wanna go again ...some day




    but serioulsy khosthu... தமிழ் தானா sounds a I dunno Guji or sumthing

    just kidding....I don't even know any other asian languages apart from Tamil
    but nice trying to pull your legs
    Cum recte vivis, ne cures verba malorum


  11. #11

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    kashtam.. Of course gosthu is our recipe.. naan sonathuku brinjal picklekku
    Adhai konjam medhuva dhan solradhu Edhukku baya murutharael...

    I went to Chidambaram Nadarajah Temple........I don't remember any food...
    Daily Ghosthu senju potta, anga irukka Gurukkal kaila potrukka watch, kazhuthula thongura 20 savaran sangili, velila nikkira Hero Honda, ellathayum vithuda vendiyadhu dhan.

    Actually, they offer that prasadham only during "theer- dharisanam" தேர் தரிசனம் time.

    - Silican
    Idhellam kandukkura padadhu Yenna Idhu Vaalipppa vayasu!
    சிலிக்கன்

  12. #12
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    temple engha irruku...


    seri indha ghosthu kalaynam panama sapidlaam la

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