Chidambaram Brinjal Gothsu is a popular breakfast side dish perfectly suits with Idli, dosa and Ven Pongal. this gothsu is a staple breakfast in many households. The uniqueness is from the tamarind and fresh brinjals and the recipe itself I believe.
Usually, in other gothsu recipes like tomato gothsu or vendaikkai kosthu, we don’t use any special masalas. Simple Chilli powder and salt will do the job. But in this Chidambaram Kathirikai gothsu, we make a special gothsu powder that elevates the taste to another level. There’s a lot of texture and flavor in this gothsu. The coarse ground brinjal, (shallots/ chinna vengayam) – without small onions, we never make this, lots of urad dal and chana dal and the roasted coriander seeds powder added towards end is the highlight! All you need is this thick, dark and textured gothsu and fluffy soft Idli . Next is the tamarind. Use a good quality not very old tamarind for a good tasting brinjal gothsu. The right amount of sourness with spice, when cooked with soft brinjals, is the best combo for Idli and Pongal. Today we will learn how to make brinjal gothsu with step wise pictures following this easy recipe.
Chidambaram Brinjal Gothsu | Kathirikai Gothsu
Ingredients
To Temper
To prepare fresh Gothsu powder
Main Ingredients
Instructions
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First we prepare the gostu powder for that heat the pan with 1 Tsp oil, then add coriander seeds.
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fry coriander seeds turns light golden color, then add Kashmiri chili & dry red chilies,
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Roast them well for few minutes until dal become crisp ,then transfer to the plate.
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In the same pan add 1 tsp oil add Toor dal ,urad dal & chana dal, Roast them well for few minutes until until dals turns light golden color.
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Then add cumin seeds & fenugreek seeds, Roast them well for few minutes.
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Switch off and let it cool for a bit and grind into a powder. This is the special Gothsu powder we use here. You can store this and use only required amount.
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Heat the pan with 2 tsp oil add small onion & brinjal, Cook the them in medium flame until cook well .
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Transfer to the plate let it cool down then blend in to coarse paste (not a fine paste)
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Heat the pan with 2-3 Tbsp. oil. Temper with the items given under ‘To temper’ table
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Add Tamarin extract. Cook in medium flame until raw smell goes.
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Then add grounded brinjal onion, mix it well.
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Add fresh gostu powder 3-4 tbsp. & little whole asafetida(dissolves water)
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Cook in medium flame until oil separates.
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Now the Chidambaram Kathirikai gostu is ready. serve with hot Idli ,dosa & Pongal
Note
- Shallots(small onions) are the traditional choice for this gostu recipe. As it is not available at that time I used onions instead.
- To better taste add whole asafetida.
