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.
thank you very much for this… I love south indian recipes…
Mouthwatering recipe. going to try this
I tried your vendakai fry today( cocunut+til) very nice…..:) Thank u:)….with try brinjal gosthu and let u know…..
Thank you Gayathri for your kind feed back.
yummy iam going to try dis on week end….
you have taken me to 50 years back to Chidambaram .As a student of Annmamalai university i tasted this great dish in one of the restaurants near bus stand. Now I cooked this and enjoyed with my grand children in USA. Your nbaqme also reminded my senior Kamala !1954 batch) whose nick name was loose jacket( kamala orange fruit) Thank you for tis wonderful site.
Great to receive feedback and comments from senior people like you. Thank you.
I tried the chidambaram kathrikai recipe. Came out well thanks
Thank you Rekha Koushik for your feed back.
I have a question. I’m in the middle of making this. Once the brinjal has been pressure cooked and mashed, do I take the skin out or chop it up? I can see big chunks of skin in my mash.
No Need to remove the skin.
Do they use sambar onion in the temple?
Temples, onion is omitted.