Chidambaram Kathrikai Gothsu
You must have heard about the famous Nataraja temple of Chidambaram where lord Nataraja , the cosmic dancer is seen in the Aanandha Thandava posture(Dance of bliss) and some of you might have heard the phrase”Chidambara Rahasyam”.This phrase is generally used to mock when you think you are guarding a huge secret and it turns out that you are not:-)..people who follow tamil may have heard this”periya chidambara rahasyam!!!” well, actually the room next to the sanctum in the chidambaram temple is opened only during the worship and is called as chidambara rahasyam where the lord has no form and is worshiped as nothingness.Having learnt a little about the temple let us move on to the prasadam” Kathrikai gothsu and Milagu Saadam”-Brinjal gothsu with pepper cumin rice.So for the third day of Blogging marathon, i move to my own state under regional theme with this Here is my humble attempt to recreate this
Brinjal/eggplant(medium sized) 3-4
Green chilly 1(cut into small bits)
Tamarind 1 small marble sized
Mustard seeds 1 tsp
Turmeric powder 1/4 tsp
Asafoetida 1/4 tsp
Gothsu powder 3 tsp
Curry leaves few
Coriander 2 tbsp
Salt to taste
FOR THE GOTHSU POWDER
Bengal gram dhal 1 tbsp
Coriander seeds 2 tbsp
Red chillies 4-5
Cumin seeds 1/4 tsp
Pepper corn 1/2 tsp
Fenugreek seeds 1/4 tsp
Soak Tamarind in water for 10 minutes. Squeeze out and take the extract and keep it aside
Heat a pan with 2 tsp oil and roast the ingredients given for the gothsu powder till the dhal starts to brown. Let it cool. Powder it in a mixer and keep it aside
Wash and wipe the eggplants.
Smear oil on it and roast it on the open gas flame till it chars on all sides. If you can char it on a charcoal , then you will get an authentic flavour too.
After the brinjal has cooled own, peel the charred skin and mash it lightly
Heat oil in a pan, and add the mustard seeds. Once it starts to splutters add the cut chillies and saute for a minute
Now add the chopped tomato and continue to cook in low flame for 2 minutes
Now add the turmeric powder, asafoetida ans saute.
Next goes in the brinjal pulp and tamarind extract, mix well and cook for a minute
Add the gothsu powder , curry leaves and required amount of salt and cook in medium flame till the raw smell disappears and you see the gravy thickening.
Garnish with fresh coriander
Logo courtesy : Preeti