Chidambaram Kathirikai / Brinjal Gothsu | How to make Chidambaram Kathirikai / Brinjal Gothsu

By Subhashni Venkatesh  |  18th May 2016  |  
4.7 from 3 reviews Rate It!
  • Chidambaram Kathirikai / Brinjal Gothsu, How to make Chidambaram Kathirikai / Brinjal Gothsu
Chidambaram Kathirikai / Brinjal Gothsuby Subhashni Venkatesh
  • Prep Time

    15

    mins
  • Cook Time

    20

    mins
  • Serves

    3

    People

218

3

About Chidambaram Kathirikai / Brinjal Gothsu Recipe

As Tirunelveli is for halwa, Manaparai for murukku, Madurai for jiggirthanda, Chidambaram's Kathirikkai / Brinjal Gothsu is very famous and tasty. It is given along with Sambha rice in Lord nataraja Temple and there onions are not added. But in hotels and feasts small onions are added and this side dish is really mouth watering, spicy and flavourful that can be had with anything.

Chidambaram Kathirikai / Brinjal Gothsu

Ingredients to make Chidambaram Kathirikai / Brinjal Gothsu

  • Brinjals / Kathirikai 7 or 8 thinly sliced after washing and removing stem
  • Baby onions / Chinna Vengayam 10 (peel off the skin & Chop them each in to 2 or 3 pieces)
  • tamarind juice squeezed out from a lemon size tamarind 3 cups
  • salt to taste
  • turmeric powder 1/4 tea spoon
  • oil 4 tbsp
  • mustard seeds, urad dal and curry leaves for seasoning
  • Jagerry a gooseberry size
  • Asafoetida / Hing powder 1/2 tea spoon
  • For Spice Powder:
  • Coriander seeds 5 teaspoons
  • Bengal gram / Chana dal 2 teaspoons
  • Urad dal 2 teaspoon
  • Pepper 1 teaspoon
  • Cumin seeds 1/2 teaspoon
  • Red chillies 5 or 6
  • Fenugreek seeds 1/2 teaspoon

How to make Chidambaram Kathirikai / Brinjal Gothsu

  1. Dry roast all the items given under For Spice powder separately to golden brown and powder them together to coarse powder and keep aside.
  2. Heat a heavy bottomed pan with oil. Fry the brinjals till they become dull and light brown in colour. Now put sliced Onions to the pan, fry for 2 minutes more. Now add salt, asafoetida, some curry leaves and turmeric powder, mix well.
  3. Pour the tamarind juice in to it. When they start boiling and brinjals are cooked well, with a masher or ladle just mash the brinjals well. Add jagerry too.
  4. When the gravy gets thickened add the spice powder and mix well. Boil the stuff till the oil separates. Do the seasoning with mustard seeds, urad dal and curry leaves.

My Tip:

Finally garnish with loads of chopped curry leaves to enhance the lovely aroma.

Reviews for Chidambaram Kathirikai / Brinjal Gothsu (3)

Sunil Gudla2 years ago

Looks delicious tastes awesome thanks for the recipe
Reply

Bindiya Sharma2 years ago

oh wow..so delicious!
Reply

Hiral Savla2 years ago

Lovely Brinjal dish!
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