Chidambaram Brinjal Gothsu | Kathirikai Kothsu

A POPULAR ACCOMPANIMENT FOR IDLI / DOSA / 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.

Recipe Card to make Brinjal Gothsu

Pin Recipe

Chidambaram Brinjal Gothsu | Kathirikai Kothsu

Course: Kootu varieties (Stew)

Cuisine: Indian, Tamilnadu

Equipments Needed

• Mixer Grinder
• Heavy Bottomed Pan

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 people

Calories: 157kcal

Author: Sowmya Venkatachalam

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.

Print Recipe

Ingredients

• 1 lemon size Tamarind (or 2 tbsp Tamarind Paste)
• 2 nos Brinjal cubed
• 15 nos Shallots / Baby Onions
• 1 pinch Turmeric Powder
• 1½ tsp Salt adjust to your taste
• 1 tbsp Cooking Oil
• 1 pinch Asafoetida (Asafetida / Hing)
• 2 tsp Sesame oil
• 1 handful Coriander Leaves chopped, for Garnishing

For Grinding

• 1 tsp Oil
• 2 tsp Coriander Seeds
• 2 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
• 3 Red Chili adjust to your spice level

For Tempering

• 1 tsp Oil
• 1 tsp Mustard Seeds
• 1 tsp Split Urad Dal
• few Curry 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 157 Calories 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

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!