|1 Lemon Size Tamarind|
|2, Cubed Brinjal|
|1 Cup Shallots / Baby Onions|
|0.25 Teaspoon Turmeric Powder|
|As Needed Salt|
|1 Tablespoon Oil|
|a Pinch Asafoetida (Asafetida / Hing)|
|2 Teaspoon Sesame oil|
|For Garnishing Coriander Leaves|
|1 Teaspoon Oil|
|2 Teaspoon Coriander Seeds|
|2 Teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)|
|3-4 Red Chili|
|1 Teaspoon Oil|
|1 Teaspoon Mustard Seeds|
|1 Teaspoon Split Urad Dal|
|Few Curry Leaves|
Chidambaram special signature recipe!. A Divine Treat for our Taste Buds!
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).
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.
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.
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.
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.
(for the detailed step by step recipe instruction along with pictures, please scroll down further to Steps section below.)
Prepare Grinding Ingredients
Sauteing Onion & Brinjal
Onion - Brinjal chunks
Spice it up!