Chidambaram brinjal gothsu recipe, kathirikai gothsu recipe
Chidambaram brinjal gothsu. A traditional, popular, tangy and spicy brinjal gothsu side dish that is served as an accompaniment for idli, dosa, and ven pongal.
Chidambaram is famous for brinjal gothsu. My hubby, who hails from Chidambaram, loves brinjal gothsu a lot, and likes to have it with idli.
In Chidambaram temple, priests would make brinjal gothsu and sambar sadam and offer it to Lord Natarajar as prasadham. Also, you can find brinjal gothsu on all the marriages that takes place in Chidambaram.
Some recipes ask you to roast the brinjal by showing it directly on fire or deep fry the brinjals. The direct flame method gives a smoky flavor to gothsu. I tried several brinjal gothsu recipes, and finally landed up with this recipe because the tanginess or spiciness seemed to be perfect for me and my family.
Chidambaram brinjal gothsu is quite easy and simple to make. If you have gothsu powder in hand, this side dish is a breeze to make.
How to make chidambaram brinjal gothsu or kathirikai gothsu:
1.In a pressure cooker, add brinjal, turmeric powder and 3 cups of water. Pressure cook for three whistles.
2. Meantime, in another pan, heat a teaspoon of oil. Add channa dal, coriander seeds, red chilli and peppercorns. When urad dal turns golden color, switch off and let it cool down completely.3. Now transfer the mixture to a blender, and grind until smooth. Set gothsu powder aside.
4. Once the pressure releases, mash the brinjal coarsely.5. Heat a teaspoon of oil in another pan. Let mustard seeds splutter. Add urad dal and curry leaves. When urad dal turns light golden brown, add the chopped onions.6. Once onions turn transparent, add a cup of tamarind extract and bring it to boil. Then add the mashed brinjal mixture and stir well. Cook for about 3 minutes.7. Now add gothsu powder and salt. Stir well. Cook for three more minutes or until the smell of gothsu powder goes away. Switch off.Now, chidambaram brinjal gothsu is ready! Serve hot with idli, dosa or pongal.
- You can grind the gothsu powder beforehand and make gothsu next day.
- Instead of cooking brinjal in pressure cooker, you can even roast brinjal by showing directly on flame.
- Use gingerly oil and sambar onion/shallots for the best flavor.
- The gothsu will turn thicken as it cools down.