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
Servings

5

servings
Prep time

10

minutes
Cooking time

15

minutes

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

Ingredients

  • 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

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.

Recipe Video

Notes

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