சிதம்பரம் கத்திரிக்காய் கொஸ்து | Chidambaram Brinjal Gothsu | Ep - 67 | Rakesh Udan

A temple offering made at the Chidambaram Natarajar temple using eggplants and a special gosthu powder. Offered to the Lord along with Sambaa Saadan. Has the full recipe in English (text below)
Ingredients:
• Egg plant - quartered - 6
• Oil - 2 tbsp
• Curry leaves
• Red chillies - 5
• Tamarind - med size of lemon
• Water - 250 ml
• Asafoetida -1 tsp
• Salt
Gosthu Powder:
• Red chillies - 5 nos
• Coriander seeds - 3 tbsp
• Channa dhal - 2 tbsp
Method:
1. Heat oil, add the quartered eggplant until it softens. Set aside to cool.
2. Once cool, mash to a coarse consistency.
3. Heat oil, add mustard, red chilly, curry leaves, asafoetida and add the coarse eggplant mixture and sauté. Add salt.
4. In a separate wok, heat oil and fry the red chillies, coriander seeds and channa dhal until brown. Cool and grind to a powder (this is the Gothsu powder)
5. Extract tamarind juice with 250 ml of water and add this to the eggplant mash.
6. Once cooked and you notice the raw smell of the tamarind fades, add the gosthu powder to the eggplant mash.
7. The dish is done when you notice the oil on the sides of the wok.
8. Check for salt.
9. You can make this thick or thin based on your liking. If you want this thinner, add more water.
10. Serve hot with sambaa saadam or white rice, ven pongal or arisi upma
#ChidambaramBrinjalGothsu #thanjavurrecipes #chidambaramgosthu #templeprasadam #Chidambaramrecipes #SouthIndian #ammavumnaanum #RakeshUdan #rakeshraghunathan #homecooking #puliyogaretravels #kidfriendlysnacks #AmmaSamayal
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Rakesh Raghunathan is a South Indian culinary ambassador, whose vision is to showcase the rich heritage of the region to audiences across the world. He brings a unique perspective and experience of south Indian cuisine, while also seeking to turn the spotlight on the custodians of these traditional knowledge systems. A food raconteur, armed with a wealth of anecdotal history, and a deep insight into socio-cultural practices, Rakesh has taken food to the realm of the performative. His presentations are a multi-sensory and aesthetic experience with an element of romance and drama threw in, as he draws his audiences into a space where food and art converge seamlessly.
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[@user-fp7rh5ed2x]

Tq so much for the wonderful recipe sir!!keep going!!

[@antonyjosephine494]

Super Recipe

[@kijillumaya]

முக்கியமா அரிசி உப்புமாவிற்கு சூப்பரா இருக்கும்...

[@sreevidyaravindran2606]

The best part of your cooking is it looks very hygienic and when you taste you don't sip and it is very good and important for the younger generation to learn this style. All your dishes are awesome. Keep rocking

[@mprarthana2174]

One kind request. Kindly reduce the music notes when speaking.

[@rams5364]

Excellent explanation. I don’t know why they want to call Gotsu. While it is called Chidambaram gotsu, we Brahmin families of Sivagangai native make this for Arisi Uppuma with same method for so many years and we call Gotsu only. I think it has changed like Dappas for Pattasu. We make gotssu with only green chilli onion also.

[@sairam239]

இன்று ஆடி செவ்வாய்க்கு வெண் பொங்கல் செய்து கூட இந்த கொஸ்து செய்தேன்.கொஸ்து மிக நன்றாக அமைந்தது.மிக்க நன்றி!

[@ranisdiary5913]

The way of explanation is excellent .. we can feel the taste in Your explantion sir….

[@arunarajgopal1970]

Yummy brinjal ghostbusters. Thank you for the recipe

[@shuadeamer7689]

I love the puliyotharai they make in Chidambaram Perumal temple as well. You should make that. It is so delicious.

[@geetaragunathan5712]

Can we use this powder for any other gothsu ie any other veg like bhendi, onions etc. This is 👌👌👌👌👌

[@janakiviswanathan159]

Yummy 😋 dish thanks 👍

[@pranavarts6478]

Hello 🙋‍♂️
There is an recipe called aaminia kozhukatai please put an video in it

[@gowriganesh3661]

Super

[@rajeswarikgs1655]

😀😋With arisi uppuma😄

[@Devlaurd]

❤️👌🏻👌🏻

[@manjulasivakumar740]

Top

[@vaishnavisharada4923]

👌🙏👍🙋

[@trilliumxpress]

Yummy. Was waiting for this recipe!
Rakesh, one kind suggestion. So happy to see you using earthenware kadai, but why use a plastic spatula? I don't have to tell about its health hazards!!!

[@ranjaninatarajan5263]

Its not plastic but silicon spatula

[@trilliumxpress]

Apologies. A silicon one. But still, not healthy!

[@arunarajgopal1970]

Thank you for the yummy recipe