Kothsu
by subni
06 Jun 2001
This recipe has been viewed 7682 times
This can also be served with rice.
if refrigerated in an air tight container, it can be reheat and used for 3 days.
Kothsu recipe - How to make Kothsu
Preparation Time: 5 mnts Cooking Time: 15 to 20 mnts Total Time:
1 finely chopped onions
1 brinjal (baingan / eggplant) cut into small cubes
1 finely chopped tomato
samll lemon sized tamarind (imli) soaked in warm water
2 tsp sambaar powder
1/2 tsp turmeric powder (haldi)
salt to taste
for seasoning
1 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
1 tsp chana dal (split Bengal gram)
1 tsp cumin seeds (jeera)
1/2 tsp peppercorns
3 to 4 red chillies
1 slit green chilli (optional)
1 tsp curry leaves (kadi patta)
oil for seasoning
Method
- Heat kadai and add little oil.
- Add mustard seeds,urad dhal,channa dhal,pepper corns, red chillies, green chilli,cummin seeds and curry leaves one by one.
- When it is done add the onions first and fry for two minutes.
- Then add brinjal and tomatoes and cook on low flame for two minutes.
- Now add the tamarind pulp and add 1/2 cup water.
- Add the turmeric powder and salt.
- Let it boil for 2 to 3 minutes.
- Now add the sambhar powder mixed well in little water.
- Bring it to boil for 5 to 6 mnts till the raw smell goes.
- Adjust the consistency by adding a little water.
- Serve hot with upma kozhukattai or dosa or idli.
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