Chidambaram Kathirika gosthu
Ingredients :
Brinjal small -6 nos
Pearl onions-20nos
Red chili powder-1 tsp
Tamarind- ping pong ball size
Vellam – small piece
Gingili oil
Salt
For tempering
Whole pepper -8 nos
Curry leaves
Gosthu Podi
Chili – 1cup
Coriander seeds-1cup
Channa Dhal -1/3 cup
Methi seeds – 1 spn
Hing-1/2 spoon
In less oil fry all the ingredients separately and grind them together with hing . Don’t powdered it, grind it coarsely .
I have given large proportion .I use this podi for tiffin sambhar and for some sabji’s too.And even add some salt with this and eat with rice.
In a heavy bottom kadai pour some gingili oil and add the brinjal (just remove the stem and make slit on top and wash it) and cover it, let the brinjal cooks when it is half done turn the brinjal add the onions. Allow them to cook well (if u smashes it using spoon it should smash completely) . Take the brinjal and onion in a bowl.
In that remaining oil add the chili powder and tamarind juice let them boil till the raw smell goes off. (If you haven’t added the onions with brinjal u can add the finely chopped onion in the oil first and fry for few mins and add chili pwd and tamarind juice)
Now smash the brinjal and onion using spoon (if u use big eggplant remove that skin as it will be very thick) and add this to boiling tamarind juice along with 3 spoon of gosthu podi . Check for water consistency, add jaggery. Cover it and let them cook together for few mins the oil will start separating switch off the stove and do the tempering in oil add the pepper and curry leaves when it start spluttering pour it in gosthu . Now ur Gosthu is ready.
In Chidambaram temple they offer this as neivathiyam to lord Natarajar along with Sambha sadham. Ofcourse they won’t add onions. Even u can make this without onion It will be very tasty too.
Brinjal small -6 nos
Pearl onions-20nos
Red chili powder-1 tsp
Tamarind- ping pong ball size
Vellam – small piece
Gingili oil
Salt
For tempering
Whole pepper -8 nos
Curry leaves
Gosthu Podi
Chili – 1cup
Coriander seeds-1cup
Channa Dhal -1/3 cup
Methi seeds – 1 spn
Hing-1/2 spoon
In less oil fry all the ingredients separately and grind them together with hing . Don’t powdered it, grind it coarsely .
I have given large proportion .I use this podi for tiffin sambhar and for some sabji’s too.And even add some salt with this and eat with rice.
In a heavy bottom kadai pour some gingili oil and add the brinjal (just remove the stem and make slit on top and wash it) and cover it, let the brinjal cooks when it is half done turn the brinjal add the onions. Allow them to cook well (if u smashes it using spoon it should smash completely) . Take the brinjal and onion in a bowl.
In that remaining oil add the chili powder and tamarind juice let them boil till the raw smell goes off. (If you haven’t added the onions with brinjal u can add the finely chopped onion in the oil first and fry for few mins and add chili pwd and tamarind juice)
Now smash the brinjal and onion using spoon (if u use big eggplant remove that skin as it will be very thick) and add this to boiling tamarind juice along with 3 spoon of gosthu podi . Check for water consistency, add jaggery. Cover it and let them cook together for few mins the oil will start separating switch off the stove and do the tempering in oil add the pepper and curry leaves when it start spluttering pour it in gosthu . Now ur Gosthu is ready.
In Chidambaram temple they offer this as neivathiyam to lord Natarajar along with Sambha sadham. Ofcourse they won’t add onions. Even u can make this without onion It will be very tasty too.
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