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.
Chidambaram Kathirikai Gosthu
Course: GraviesCuisine: Indian, TamilDifficulty: Medium5
servings5
minutes15
minutesThis Brinjal (kathirikai) gosthu with Samba Sadham (Pepper and Jeera Rice) is prepared at Chidambaram Temple as an offering to Lord Nataraja.
Ingredients
Brinjal – ¼ kg (7 to 8 Nos)
Sambar Onion – 100 gram (1 cup approximately)
Tamarind – A big gooseberry size
- To fry and grind:
Red Chilies – 5
Coriander seeds – handful (2 to 3 tablespoons)
Asafoetida – Peanut size
Oil – 1 to 2 tablespoons
Mustard – ½ teaspoon
Urad Dhal – 1 teaspoon
Black Pepper – few
Curry Leaves – few
Salt – 1 teaspoon or as per taste
Directions
- Soak tamarind and salt in water and extract the juice.
- Peel the sambar onion.
- Cut the brinjal into four to five big pieces and put it in a pressure cooker. Add little water and pressure cook for two to three whistles. Once the pressure subsidized, remove the lid and mash the cooked brinjal into coarse paste.
- In a small kadai put a teaspoon of oil and fry the asafoetida, red chillies and coriander seeds separately. Cool it and grind it to a fine powder. This is the Gosthu Podi.
- In another kadai, put a tablespoon of oil and when it is hot add sambar onions (you can add it whole – no need to cut it). Fry till nice aroma comes out. Then add tamarind extract and bring to boil. When it starts boiling, add the mashed brinjal and mix it well. Now add the Gosthu Podi and mix it well.
- In a small kadai put a teaspoon of oil and when it is hot, add mustard. When it starts crackling, add urad dhal, black pepper and fry till the dhal turn light brown. Add curry leaves. Pour this seasoning over the Gosthu. Mix it well and remove.
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.