Brinjal Gosthu Recipe – Chidambaram Kosthu recipe –South Indian Kothsu
Brinjal Gosthu – Chidambaram Kosthu – A gravy with shallots and brinjal flavored with coriander seeds – Kothsu or Kosthu is a south Indian gravy prepared from brinjal and shallots (small onions) and served as side dish for Idly, Dosa and Pongal varieties. This dish is famous in and around chidambaram (a place in Tamil Nadu) and hence the name. 🙂
Chidambaram gosthu is a regional dish that is prepared in specific regions of Tamil Nadu like tanjore, kumbakonam, chidambaram, trichy, etc. You can find this dish being served in small hotels in these areas which have been in existence from only God-knows-how-long. 🙂 The taste would be divine. There was a small Iyer hotel in our place which served this brinjal gosthu with adai during evenings. My grandfather was a big fan then and used to order this home frequently. 🙂 We prepare this at home for special occasions or when guests arrive. 🙂
This recipe’s source is our favorite chef Thirugnanam who busily cooks for weddings and receptions in and around tanjore. He used to be our family cook when we were a joint family. Later, he started cooking for weddings. He still visits us and helps us with pickles, pachadi varieties etc. If he cooks for a wedding, this chidambaram brinjal gosthu would definitely be on the menu with idly or dosa. 🙂 When he brings in the gravy vessel (usually a big bucket) for serving, we can see the juicy white brinjals and small pink onions swimming in sesame oil (Gingelly oil). Yes, he adds sesame oil liberally in this and insists that we do the same to get the taste. 🙂 So, you may expect this recipe to call for ladles of cooking oil, though it’s not a fried one. Over to Thirugnanam special Brinjal gothsu – Chidambaram Kathirikkai Kosthu – Kathrikkai Kothsu recipe from Home-Making-Delight with step-by-step photos..
Brinjal Gosthu Recipe | Chidambaram Kosthu | South Indian Kothsu | Iyer Gosthu | Tamil Nadu special Kothsu | Kathrikkai Gosthu | Kathirikka Kothsu | Indian Eggplant gravy | kathirikai gravy | Vazhuthananga kothsu | Vankaya curry | Sannvankaya kosthu | Badanekai masala | Gulla masala gravy | Baingan sabzi | Ringna subji
1) Brinjal (small sized) – 5
2) Peeled small onions – 3 cups [or Very big onions – 2)
3) Tamarind – amla sized
4) Water – as needed
5) Salt – to taste
6) Turmeric powder – 1 tsp
7) Edible cooking Oil – 1/2 cup + 1 tsp
8) Sesame oil – 1/2 cup
9) Mustard seeds – 1 tsp
10) Curry leaves – a few
11) Chopped cilantro – 4 tbsp (To garnish)
For the chidamabaram gosthu spice mix:
Roast & Grind:
1) Dhaniya – 4 tbsp
2) Channa dhal – 3 tbsp
3) Red chilly – 8
4) Edible cooking Oil – 1 tsp
Note: I have used big onions as I couldn’t find small onions here in the market. Please use shallots or small onions to get the taste to the fullest.
- Saute the ingredients given under roast & grind in a tsp of oil.
- Let it cool down and grind to a fine powder. keep this aside. Soak tamarind in hot water for 20 minutes and extract the juice. Keep this aside.
- Heat 1/2 cup cooking oil and 1/4 cup sesame oil in a kadai. When it’s hot enough, add mustard seeds and curry leaves. When it splutters, add small onions (cut in halves) and saute until they turn pink. If big onions are used, cut them horizontally.
- Now, add diced eggplant and cook in medium flame for 5 minutes.
- Add tamarind extract and turmeric powder and bring it to boil.
- Cook until the brinjal is well cooked.
- Add the spice powder and cook for 5 minutes until the oil separates from the gravy. The gravy must have thickened now.
- Switch off the stove. Add 1/4 cup of hot gingelly oil to the kothsu and mix well. Garnish with cilantro and serve your special chidambaram brinjal gosthu hot with idly or dosa. 🙂
- Don’t reduce the oil quantity mentioned here.
- As already told, use small onions for this brinjal gosthu.
- Use white brinjal for a better taste. 🙂
This is our day-10 post for our 21-day mini blogathon. 🙂
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