This Brinjal (kathirikai) gosthu with Samba Sadham (Pepper and Jeera Rice) is prepared at Chidambaram Temple as an offering to Lord Nataraja. Traditionally it is prepared with grilled brinjals. Some people fry the brinjals in little oil. I pressure cooked the brinjals and made this famous Chidambaram Gosthu.
It is normally served with Samba Sadam. However, it can also go well with Idli/Dosa 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….
Dear Kamala
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.
Dr.Swamy
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.