Chidambaram Kathirikai Gothsu

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.