Chidambaram Brinjal Gothsu, a special and popular accompaniment for Idli / Dosa / Ven Pongal. Chidambaram is a famous town in Cuddalore district of Tamilnadu. Of the numerous temples the Nataraja Temple at Chidambaram is one of the most significant ones. In terms of its antiquity, richness, in terms of worship & festival traditions, in architectural & sculptural splendour, in its association with music & dance, Chidambaram is a center second to none in representing the rich cultural heritage of India (About Chidambaram – referred from wikipedia).
Offering to the God
This Brinjal gosthu with Jeeraga samba Sadham is prepared at Chidambaram Temple as an offering to Lord Nataraja. Authentically it is prepared by directly cooking the brinjal over the flame. Once the brinjal is cooked, the skin will be removed and mashed it thoroughly. Finally they add the freshly ground spices to make this delicious and rich. In the temple, for the neivedhyam (offering for God), onion will not be added in gothsu.
Perfect accompaniment to Pongal and Idli !
For our breakfast accompaniment, we can very well enrich the Brinjal Gothsu (Kathirikai Gotsu) with shallots (baby onions). Although, conventionally, its made from smoked brinjals, but nowadays many of us especially living in abroad has sometimes no choice of Gas stoves instead we have coil or induction based stove. So it will be very tough to directly cook the brinjals over the flame. So we can either pressure cook or Saute the onions and brinjals and then grind or mash them to a coarse paste. We don’t need perfectly smooth brinjal paste. The chunks of the cooked brinjal add a nice texture to the dish.
Fresh Masala Powder
The key ingredient to Chidambaram Brinjal Gothsu (Kathirikai Gotsu) is the the freshly made masasla powder. We are going to roast and grind spices freshly that enhances the flavor. Instead of just adding broken red chili / green chili or sambar powder, the freshly ground spices increases the taste of the gothsu.
Other Accompaniments
Chidambaram Brinjal Gothsu (Kathirikai Gotsu) is a perfect side dish for idli / Dosa and also for Ven Pongal. But you can also make Brinjal Gothsu with dal or plain Onion Gotsu. Also we can make Sambar with moong dal which is the traditional Tiffin sambar that will also be wonderful for Idli / Dosa and Ven Pongal. Also check the collection of popular and tasty side dish for breakfast food.
Some Tips for making Gothsu
- If you have a gas stove, you can try roasting brinjal directly on top of flame. Grease the brinjal with oil and then using a tong hold the stem of brinjal and show it directly on the flame. Flip all the sides while cooking so that the brinjal is evenly cooked
- You can add a teaspoon of jaggery powder at the boiling stage of Chidambar Gothsu which enhances the taste of Gothsu.
Recipe Card to make Brinjal Gothsu
Chidambaram Brinjal Gothsu | Kathirikai Kothsu
Equipment
- Mixer Grinder
- Heavy Bottomed Pan
Ingredients
- 1 Gooseberry size Tamarind (or 1 tbsp Tamarind Paste)
- 5 nos Brinjal cubed
- 2 pinch Turmeric Powder
- 1 tsp Salt adjust to your taste
- 2 tbsp Cooking Oil
For Grinding
- 1 tsp Oil
- 2 tsp Coriander Seeds
- 1 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 tsp Urad Dal
- 4 Red Chili adjust to your spice level
- ¼ tsp Fenugreek seeds
For Tempering
- 2 tsp Oil
- 1 tsp Mustard Seeds
- 1 pinch Asafoetida (Asafetida / Hing)
- few Curry Leaves
- 2 Green Chili
Instructions
Soak Tamarind
- Soak tamarind in hot water for 10 mins. After 10 mins, squeeze the tamarind and extract the juice. Keep this tamarind juice aside.
Chopping Brinjal
- Wash and chop the brinjal into small cubes.
- Add the chopped brinjal to a bowl of water to prevent it from de-colorisation. Keep it soaked till we are ready to cook the brinjal.
Prepare Grinding Ingredients
- Heat oil in a pan. Add the grinding ingredients Coriander seeds, Urad dal, Channa Dal , fenugreek and Red Chili
- Fry them in oil till the dal is golden brown color. Make sure that we don't over burn the ingredients. Allow the fried ingredients to cool off.
Grinding Spices
- Take the fried ingredients to mixer jar.
- Grind all the fried ingredients to a coarse powder.
Cooking Brinjal
- Heat 2 tablespoon of oil in a pan. To the pan, add the cubed brinjals along with a pinch of turmeric. Saute the brinjals for 2-3 mins.
- Close the pan with lid and allow the brinjals to get cooked till soft.
- Once the brinjals are cooked well, mash the cooked brinjals with a ladle/spatula or you can grind it to coarse paste. Take this mashed brinjals aside.
Tempering Process
- Heat oil in a pan, add mustard seeds and allow it to sputter. Add asafoetida, slit green chili and curry leaves. Give a good mix.
Boil Tamarind
- To the pan, add tamarind juice along with salt and turmeric powder. Boil the tamarind juice to get rid of its raw smell.
- Now, add the mashed brinjals and give a good stir.
Spice it up!
- Add the freshly ground spice powder and mix well.
- Keep cooking the gothsu for 2 mins in low flame. You will see the oil separated from the mixture.
Serving Time!
- Serve the delicious Chidambaram Brinjal Gothsu | Kathirikai Kothsu with Idli / Dosa / Ven Pongal and enjoy the delicious food.
Video
Notes
- If you have a gas stove, you can try roasting brinjal directly on top of flame. Grease the brinjal with oil and then using a tong hold the stem of brinjal and show it directly on the flame. Flip all the sides while cooking so that the brinjal is evenly cooked
- You can add a teaspoon of jaggery powder at the boiling stage of Chidambar Gothsu which enhances the taste of Gothsu.
Nutrition
Making of Chidhambaram Brinjal Gothsu with step by step pictures
SOAK TAMARIND
- Soak tamarind in hot water for 10 mins. After 10 mins, squeeze the tamarind and extract the juice. Keep this tamarind juice aside.
CHOPPING BRINJAL
- Wash and chop the brinjal into small cubes.
- Add the chopped brinjal to a bowl of water to prevent it from de-colorisation. Keep it soaked till we are ready to cook the brinjal.
PREPARE GRINDING INGREDIENTS
- Heat oil in a pan. Add the grinding ingredients Coriander seeds, Urad dal, Channa Dal , fenugreek and Red Chili.
- Fry them in oil till the dal is golden brown color. Make sure that we don’t over burn the ingredients. Allow the fried ingredients to cool off.
GRINDING SPICES
- Take the fried ingredients to mixer jar.
- Grind all the fried ingredients to a coarse powder.
COOKING BRINJAL
- Heat 2 tablespoon of oil in a pan. To the pan, add the cubed brinjals along with a pinch of turmeric. Saute the brinjals for 2-3 mins.
- Close the pan with lid and allow the brinjals to get cooked till soft.
- Once the brinjals are cooked well, mash the cooked brinjals with a ladle/spatula or you can grind it to coarse paste. Take this mashed brinjals aside.
TEMPERING PROCESS
- Heat oil in a pan, add mustard seeds and allow it to sputter. Add asafoetida, slit green chili and curry leaves. Give a good mix.
BOIL TAMARIND
- To the pan, add tamarind juice along with salt and turmeric powder. Boil the tamarind juice to get rid of its raw smell.
- Now, add the mashed brinjals and give a good stir.
SPICE IT UP!
- Add the freshly ground spice powder and mix well.
- Keep cooking the gothsu for 2 mins in low flame. You will see the oil separated from the mixture.
SERVING TIME!
- Serve the delicious Chidambaram Brinjal Gothsu | Kathirikai Kothsu with Idli / Dosa / Ven Pongal and enjoy the delicious food.
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