Wednesday, October 28, 2015

Chidambaram Gotsu / Authentic Chidambaram Brinjal Gotsu | Side Dish For Idli,Dosa &Pongal

Learnt this recipe also from one of my friend who is came from chidambaram.actually this dish is famous by DHIKSHITARS of Chidambaram temple.They prepared this gotsu with SAMBA SADHAM(RICE) as an offering to Lord Nataraja.The taste must be incredibly divine.

Later will share the Samba Sadam recipe.

In temple they dont add pearl onions,if u wish u can add ...

Preparation Time : 20 mins
Cooking Time : 15 mins
Serves : 2-3

Baby Brinjal - 6
Curry leaves - 2 sprig
Turmerice Powder / Haldi - 1/4 tspn
Tamarind Pulp - 1 tbspn
Jaggery - 1/2 Tspn
Oil - 1/4 cup
Salt - To taste
Mustard Seeds - 1/2 tspn

For Gotsu Podi

Coriander Seeds/Dhaniya - 2 tbspn
Cumin Seeds  /Jeera - 1/2 tspn
Fenugreek Seeds - 14 tspn
Channa dal - 1 tbspn
hing - 1/8 tspn
Dry Red Chillies - 2


*Heat oil in a pan  & dry roast them seperately.after it cools down,grind them to a nice powder.

*Cut the brinjals slightly lenghtwise & soak them in  water +turmeric pdr to avoid discolouration.

*Heat Oil in kadai add mustard seeds,once it crackle add the brinjals 

*Saute it well.they cook in the oil for 5 mins.
*Once it cooked add gotsu podi  & tamaring pulp,salt.
*Slightly mash the add the jaggery & curry leaves.
Let it cook for anither 5 mins in low flame.
*Once the oil floats on top of the gotsu,swith off the flame.

*Goes well with Idli,Dosa,Pongal,Samba Sadam &Arisi Upma.


*Dont add too much water while u extract the tamarind juice.

*If u want to add pearl onion,add it while seasoning..

*Dont forget to add jaggery it gives nice taste to gotsu.

*The gotsu consistency will be thick.

*Always use Baby brinjal for this recipe.

*Adjust the spiciness according to your taste.

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