A tangy and spicy South Indian brinjal mash, slow-cooked with tamarind and freshly ground spices. This traditional Tamil dish is the perfect side for ven pongal, idli, or dosa, offering a burst of flavor in every spoonful.
Prep15 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 cup
151cal
3gprotein
19gcarbs
Ingredients
500 g Brinjal (Small, tender purple variety preferred)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Crispy, golden, and irresistibly crunchy fried lentil wafers. A classic South Indian accompaniment that adds the perfect crunch to any meal, ready in just a few minutes.
About Kathirikai Gothsu, Steamed Basmati Rice and Appalam
Tangy, aromatic brinjal gothsu with fluffy rice and crispy appalam - comfort food that truly satisfies!
This chettinad dish is perfect for lunch. With 603.15 calories and 12.51g of protein per serving, it's a nutritious choice for your meal plan.
8gfat
2 pcs
Dry Red Chili
(Broken into halves)
1 sprig Curry Leaves
0.25 tsp Hing (Asafoetida)
0.5 tsp Turmeric Powder
2 tsp Sambar Powder (Use a good quality, fresh powder)
1 tsp Jaggery (Powdered, adjust to taste)
1 tsp Salt (Or to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
1.5 cup Water (Divided for cooking and soaking)
Instructions
1
Prepare Brinjal and Tamarind
Wash brinjals, remove stems, and chop into large cubes. Pressure cook with 1/2 cup of water for 2-3 whistles until very soft.
While the brinjal cooks, soak the tamarind in 1 cup of warm water for 15 minutes. Squeeze the pulp to extract the juice, then strain and discard the solids.
Once the pressure cooker has cooled, drain any excess water from the brinjals and mash them coarsely with a masher or fork. Set aside.
2
Temper the Spices
Heat gingelly oil in a heavy-bottomed pan (kadai) over medium heat.
Add mustard seeds and allow them to splutter completely.
Add urad dal and chana dal. Sauté for about 1 minute until they turn a light golden brown.
Add the broken dry red chilies, curry leaves, and a pinch of hing. Sauté for 30 seconds until fragrant.
3
Sauté Aromatics and Powders
Add the finely chopped onion and slit green chilies. Sauté for 3-4 minutes until the onions become soft and translucent.
Add the chopped tomatoes and cook for 4-5 minutes until they turn soft and mushy.
Stir in the turmeric powder and sambar powder. Cook for 1 minute, stirring continuously, until the raw aroma of the spices disappears.
4
Combine and Simmer
Add the mashed brinjal to the pan and mix thoroughly with the onion-tomato masala.
Pour in the prepared tamarind extract. Add salt and powdered jaggery, and stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for 8-10 minutes, allowing the flavors to meld and the gravy to thicken.
5
Garnish and Serve
Turn off the heat and stir in the finely chopped coriander leaves.
Let it rest for 5 minutes before serving.
Serve hot as a side dish for ven pongal, idli, dosa, or upma.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
