Chidambaram Gosthu

Chidambaram is very famous for its own popular dish “Gosthu”.  It is main dish for every marriage takes place in Chidambaram. This Gosthu is a main Prasadam in Chidambaram Nataraja Temple. They serve this Gosthu with Samba Sadam (Rice).

Ingredients

 

Tender small Brinjals        8  no.

Tamarind                        small lemon size

Turmeric powder              ¼ Tsp

Curry leaves                    few

Jaggery                          1 Tbsp.

Oil                                2 Tbsp.

Salt                               to taste.

For  Gosthu Powder

Oil                               1 Tsp.                                         

Grated Coconut              2 Tbsp

Coriander seeds             1 Tsp.

Chenna dal                    1 tsp

Urad dal                       1/2 tsp

Cumin seed                   ½ Tsp.

Red chilies                    3 no. 

Fenugreek seeds            a pinch.

 Asafetida powder            ½ Tsp.

• Heat the pan and Fry the above in little oil till good smell comes cool it and make a powder.

For Seasonings

Ghee                             1 Tsp.

Mustard seeds                ½ Tsp.

Chenna dal                    ½ Tsp.

Urdh dal                         ½ Tsp.

Red chili                        1 no.    

Curry leaves                   few

       

Method

• Soak the tamarind in hot water and extract the pulp.
• Wash and cut the Brinjals into lengthwise. Keep aside.
• Heat a oil in a pan,  add  curry leaves and chopped Brinjals and fry till its shrinks. Pour the tamarind extract and sprinkle 3-4 tsp of Gosthu podi.
• Add salt, turmeric powder, Asafetida powder into it  and boil it till the tamarind raw smell goes away. Gently smash the cooked Brinjals.
• At this stage check the salt and spices, Add more if you need. 
•  Lower the stove heat ,Add jaggery powder  and cook it for few more minutes.
• Cook till oil floating on the top. Turn off the stove .
• Heat a ghee in a pan, add all seasonings and fry it for a minute and pour it into the Gosthu.
• Gosthu is best served with Arisi Upma, Dosa , Samba Rice and Pongal.