Chidambaram Brinjal (Kathirikai) Gothsu

Whenever I visit my mom's house, "khichdi" is typically Venn Pongal—a soft, savory mish-mash of rice and yellow moong dal with very minimal spices. Because of its comforting simplicity, it is a match made in heaven with tangy brinjal gothsu, which brings a literal explosion of flavors to your mouth.

Gothsu (also spelled gotsu) boasts a highly complex flavor profile. It beautifully balances sour, salty, spicy, and sweet notes all at once to create an incredible dish. It is different from the gojju I posted earlier.

Different regions have their own unique variations that are equally lip-smacking. Today, I am making the famous Chidambaram Brinjal Gothsu—a special preparation made with freshly ground spices, traditionally served during temple rituals at the Chidambaram Natarajar Temple in Tamil Nadu.

The secret to the success of this recipe lies in slow-roasting the spices and chopping the brinjal finely so that they melt in the gravy to bring out the perfect consistency.

Here is what you need to get started:

Ingredients for Chidambaram Brinjal Gothsu:

Small purple brinjals- 2, finely chopped

Peanut oil - 1 tbsp

Sesame oil - 1 tbsp ( adding this oil gives a really nice flavour to the dish)

Mustard seeds - 1 tsp

Asafoetida or hing - a generous pinch

Turmeric powder - 1 tsp

Tamarind pulp- from tamarind the size of a small lemon soaked in little water

Jaggery powder - 2 to 3 tsp or to taste as per your liking

Water - 0.5 cup of more to achieve your desired chutney-like consistency.

Salt to taste

For Dry Masala:

1 ) Coriander seeds - 2 tbsp

2) Chana dal - 1 tbsp

3) Udid dal - 1 tbsp

4) Dried red chillies - 4 to 5, depending on your spice intake levels

5) Methi seeds - 0.5 tsp

6) Fresh curry leaves - 10 to 12 in number

Dry roast the spices under 'Dry Masala' in a thick-bottomed pan on low heat for 4-5 minutes till they turn aromatic and the dals change colour. Allow it to cool and grind it into a coarse powder. Keep it aside.

Next, chop the brinjals very finely and soak them in water to avoid discolouration. Keep it aside.

Meanwhile, in the same pan, add the two oils and temper it with mustard seeds and hing. When the mustard seeds splutter, add the chopped brinjal and cook it well by covering with a lid. To this add the tamarind pulp and mix well.

Allow it to cook for 2-3 minutes on medium heat, then add the turmeric powder and saute well for another 2 minutes till the raw smell of turmeric goes away. Next add the ground spices and ensure that they coat the brinjal pieces well. Mash the brinjal lightly with the back of the spatula or the spoon. Add jaggery powder and salt to taste. Add water and allow it to come to a boil.

Taste the gothsu and add salt , jaggery or tamarind pulp to suit your taste buds. If you are adding tamarind pulp, allow it to cook for a minute or two.

That's it….Chidambaram brinjal gothsu is ready! Serve it with venn pongal and enjoy!