Kamala's Corner

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 rating: N/A
Recipe by S Kamala 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.
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