Chidambaram Brinjal Gothsu is a popular side dish/accompaniment for Ven Pongal / Idli / Dosa. It's a tamarind based gravy made using perfectly cooked brinjal and freshly made masala powder. It's one of the signature dish in Chidambaram where it's served along with Ven Pongal.
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.
Chidambaram Brinjal Gothsu is a popular side dish/accompaniment for Ven Pongal / Idli / Dosa. It's a tamarind based gravy made using perfectly cooked brinjal and freshly made masala powder. It's one of the signature dish in Chidambaram where it's served along with Ven Pongal.
2tspSplit Bengal Gram (Channa Dal / Kadalaparuppu)
3Red Chiliadjust to your spice level
For Tempering
1tspOil
1tspMustard Seeds
1tspSplit Urad Dal
fewCurry Leaves
Instructions
Soak Tamarind
Soak tamarind in warm water for 10 mins and then extract the juice and keep it aside
Prepare Grinding Ingredients
Heat oil in a pan. Add the grinding ingredients (Coriander seeds, Channa Dal and finally Red Chili) and fry them in oil till the dal is golden brown color. Make sure that we don't over burn the ingredients.
Grinding Spices
Grind all the fried ingredients to a coarse powder
Sauteing Onion & Brinjal
Heat a tablespoon of oil in a pan. To the pan, add shallots (baby onions) and saute till translucent. Then toss the brinjal cubes and saute them till soft
Onion - Brinjal chunks
Take the sauteed Onions and Brinjal in a mixer jar and grind it to coarse paste. Just use the mixie in pulse mode. We don't want to grind the onions-brinjal to a smooth paste. Some chunks are perfectly fine
Tempering Process
Heat oil in a pan, add mustard seeds and allow it to sputter. Add Split urad dal and bengal gram dal and fry till dal turns golden brown. Also add curry leaves
Boil Tamarind
To the pan, add tamarind juice along with salt, asafoetida and turmeric powder. Boil the tamarind juice to get rid of its raw smell. Then add the onion-brinjal coarse paste and mix well
Spice it up!
Add the freshly ground spice powder and mix well. Keep cooking the gothsu for 5 mins in low flame. You will see the oil separated from the mixture. Finally add sesame oil and mix well. Garnish with Coriander Leaves
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.
Nutritional Info
Nutrition Facts
Chidambaram Brinjal Gothsu | Kathirikai Kothsu
Amount Per Serving (1 Serving Size)
Calories 157Calories from Fat 99
% Daily Value*
Fat 11g17%
Carbohydrates 16g5%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
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Making of Chidhambaram Brinjal Gothsu with step by step pictures
SOAK TAMARIND
Soak tamarind in warm water for 10 mins and then extract the juice and keep it aside
PREPARE GRINDING INGREDIENTS
Heat oil in a pan. Add the grinding ingredients (Coriander seeds, Channa Dal and finally Red Chili) and fry them in oil till the dal is golden brown color. Make sure that we don’t over burn the ingredients.
GRINDING SPICES
Grind all the fried ingredients to a coarse powder
SAUTEING ONION & BRINJAL
Heat a tablespoon of oil in a pan. To the pan, add shallots (baby onions) and saute till translucent. Then toss the brinjal cubes and saute them till soft
GRINDING FEW ONION – BRINJAL CHUNKS
Take the sauteed Onions and Brinjal in a mixer jar and grind it to coarse paste. Just use the mixie in pulse mode. We don’t want to grind the onions-brinjal to a smooth paste. Some chunks are perfectly fine
TEMPERING PROCESS
Heat oil in a pan, add mustard seeds and allow it to sputter. Add Split urad dal and bengal gram dal and fry till dal turns golden brown. Also add curry leaves
BOIL TAMARIND
To the pan, add tamarind juice along with salt, asafoetida and turmeric powder. Boil the tamarind juice to get rid of its raw smell. Then add the onion-brinjal coarse paste and mix well
SPICE IT UP!
Add the freshly ground spice powder and mix well. Keep cooking the gothsu for 5 mins in low flame. You will see the oil separated from the mixture. Finally add sesame oil and mix well. Garnish with Coriander Leaves
SERVING TIME!
Serve the delicious Chidambaram Brinjal Gothsu | Kathirikai Kothsu with Idli / Dosa / ven pongal and enjoy the delicious food
