- Red Gram Dhal 1/4th cup
- Eggplant (Brinjal)- 4-6 medium sized
- Lime -1
- Cashewnuts- 4
- Green chilli -1
- Corriander leaves few
- Curry leaves few
- Ginger - 1 inch ( peeled and cut into tiny bits)
- Salt to taste
- musturd - 1/2 tsp
- Oil - 2 tsp
Method for making Kothsu:
Step 1: Cut the Eggplants(brinjals), green chili ,ginger into small pieces keep it aside.
Step 2: Pressure cook the Red Gram dhal for 15 minutes or 2 whistles and let it cool.
Step 3: Meantime in a kadai add little oil, let it heat then add the musturds let it sputter then add the ginger, green chilli and the brinjals,fry for approx 10 minutes or till the brinjals reduce in size.
Step 4: Add 1 cup of water to the brinjals and let it boil nicely, let the brinjals cook till soft add little asafoetida powder, salt and mix nicely.
Step 5: Now add the cooked Red Gram Dhal mix everything nicely and let it boil for few more minutes.
Step 6: Let the Kothsu cool for some time, then add the juice of one squeezed lime, mix well and serve with Venn Pongal.