The Brinjal (Kathirikai) Gothsu paired with Samba Sadham (Pepper and Cumin Rice) is a traditional dish offered to Lord Nataraja at the Chidambaram Temple. While the conventional method involves grilling the brinjals, some prefer to sauté them in a touch of oil. For this renowned Chidambaram Gothsu recipe, I have opted to pressure cook the brinjals.
While this dish is typically accompanied by Samba Sadham, its versatile nature makes it a fitting complement to other dishes such as Idli, Dosa, Upma, and Pongal.
Chidambaram Kathirikai Gothsu
5
servings10
minutes15
minutesThis Brinjal (kathirikai) gothsu with Samba Sadham (Pepper and Jeera Rice) is prepared at Chidambaram Temple as an offering to Lord Nataraja.
Ingredients
Brinjal – 5 to 6
Sambar Onion – 1 cup
Tamarind – A big gooseberry size
Turmeric powder – 1/4 teaspoon
- Gosthu Powder
Red Chilies – 5
Coriander seeds – 3 tablespoons
Bengal gram dhal – 1 tablespoon
Fenugreek Seeds – 1/4 teaspoon
Black Pepper – 1/4 teaspoon
Asafoetida – Peanut size
- For seasoning
Oil – 4 to 5 tablespoons
Mustard – ½ teaspoon
Urad Dhal – 1 teaspoon
Curry Leaves – few
Salt – 1 teaspoon or as per taste
Directions
- Begin by soaking tamarind in water, later extracting the juice. Proceed to peel the sambar onion.
- Quarter the brinjal into four to five large pieces and place it in a pressure cooker. Add a small amount of water and pressure cook until you hear one whistle. After the pressure has released, remove the lid and mash the cooked brinjal into a coarse paste. Alternatively, you can pulse it in a blender to achieve a similar consistency.
- For the Gothsu Podi, heat a teaspoon of oil in a small kadai. Separately fry the Bengal gram dhal, asafoetida, fenugreek seeds, black pepper, red chillies, and coriander seeds. Allow the mixture to cool, then grind it into a slightly coarse powder.
- In a separate kadai, heat oil and add whole sambar onions — there’s no need to slice them. Fry until a pleasant aroma arises.
- Next, add the tamarind extract and salt, bringing the mixture to a boil.
- Once boiling, incorporate the mashed brinjal and turmeric powder, mixing thoroughly.
- Introduce the Gothsu Podi to the kadai, stirring it into the mix.
- For the final seasoning, heat a teaspoon of oil in a small kadai. When hot, add mustard. As it starts crackling, incorporate urad dhal, frying until it turns a light brown. Add curry leaves.
- Pour this seasoned mixture over the Gothsu, mixing well before removing it from the heat.
Recipe Video
Notes
- In the preparation of Gothsu at the temple, neither onions nor asafoetida are included.