CHIDAMBARAM GOTSU | KATHIRIKAI GOTHSU
Chidambaram Gotsu is a delicious side dish prepared with brinjal and roasted ground spices. It is traditionally served with jeeraga samba rice. However, nowadays it is served with idli, dosa, ven pongal.
Ingredients
FOR THE SPICE MIXTURE
- 2 tbsp coriander seeds
- 1 tbsp chana dal
- 10-12 black peppercorns
- ¼ tsp fenugreek seeds
- 3-4 dry red chillis
- ¼ tsp sesame oil
- ¼ tsp asafoetida
FOR THE GOTSU
- 500 g brinjal,eggplant
- 4 tbsp sesame oil
- tamarind Indian lemon size
- 1 cup hot water
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 sprig curry leaves
- 1¼ tsp salt
- 1-2 tbsp jaggery
- ¼ tsp turmeric powder
- 2 tbsp fresh coriander chopped
Instructions
MAKE TAMARIND WATER
- Add lemon size tamarind to the hot water.
- Allow it to rest for 15-20 minutes.
- Using your fingers rub off the tamarind pulp into the water it is soaked in.
- Remove the fibres and seeds if any.
- Strain the liquid. Press the pulp through the sieve till only the fibre bits are left.
- Tamarind water is ready.
PREPARATION OF THE SPICE MIXTURE
- Heat ¼ tsp sesame oil in a small pan over low heat.
- Add coriander seeds, chana dal, peppercorns, fenugreek seeds and dry chillis.
- Stir fry for 2-3 minutes or till you get the aroma of the spices and the chana dal turns light brown.
- Remove the roasted spices from the pan. Put it on a small plate to cool down.
- Add the spices to a food processor. Process the spices till you get a coarse powder.
- Add asafoetida and mix well. Keep it on the side till required.
PREPARATION OF CHIDAMBARAM GOTSU
- Wash and cut the brinjals into strips.
- Heat oil in a pan over medium heat. I prefer to use a wide pan.
- When the oil becomes hot, add mustard seeds and allow them to pop.
- Add the urad dal. Stir fry till the dal begins to turn light brown.
- Add the curry leaves. Stir fry for a few seconds.
- Add turmeric powder and the brinjal strips.
- Add salt. Mix well.
- Cover the pan and allow the brinjal to cook over low heat. It will release water.
- Stir occasionally to make sure that the brinjals are not sticking to the bottom of the pan.
- After 10 minutes, the brinjals will have become a bit soft. Mash the brinjals as much as you can using a spatula.
- Add the tamarind water. Mix well. Cover and cook.
- Occasionally open the lid, mash and stir the brinjal mixture.
- All of the brinjal added should be mashed.
- When all the water is almost evaporated, add the spice mixture. Also add jaggery if using any.
- Mix well. Cover the pan and allow the gotsu to cook for about 5 - 7 minutes.
- Add chopped fresh coriander and mix well. Chidambaram Gotsu is ready.
- Serve it with jeeraga rice which is cooked with cumin seeds and black peppercorn powder. Alternately can serve it with idli or dosa.
Notes
- Use small brinjal if possible.
- Traditional method calls for a lot of oil. The gotsu is mashed and cooked till it releases the oil. I have used a small quantity of oil.
- Traditionally a substantial amount of jaggery is added. I have added very little as we didn't want it to be extra sweet.
- I always keep tamarind pulp ready. When required mix 1-2 tbsp of the thick pulp with the required amount of water.