Chidambaram Kathirikai Gothsu

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

Recipe by S Kamala
0.0 from 0 votes
Course: GraviesCuisine: Indian, TamilDifficulty: Medium


Prep time


Cooking time



This Brinjal (kathirikai) gothsu with Samba Sadham (Pepper and Jeera Rice) is prepared at Chidambaram Temple as an offering to Lord Nataraja.


  • 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


  • 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


  • In the preparation of Gothsu at the temple, neither onions nor asafoetida are included.


  1. thank you very much for this… I love south indian recipes

  2. Mouthwatering recipe. going to try this

  3. I tried your vendakai fry today( cocunut+til) very nice…..:) Thank u:)….with try brinjal gosthu and let u know…..

  4. yummy iam going to try dis on week end….

  5. 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.

  6. Rekha Koushik

    I tried the chidambaram kathrikai recipe. Came out well thanks

  7. 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.

  8. Sree Srivatsa

    Do they use sambar onion in the temple?

Leave a Comment

Your email address will not be published. Required fields are marked *