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. 

Uppumanga (Raw mangoes in brine)

Last week, I had been to Indian store, when I saw the medium sized kaddu mangas (Baby raw mangoes), I could not believe my eyes. But it was very expensive, so I bought  only 2 pounds ,which was  only 14 mangoes.  

Manga uppilittathu with chilies is a delicious accompaniment with Kuthari Kanji.( I will post the recipe later).  This is oil free pickle.

Ingredients

Baby Raw Mangoes                        14 No.

Crushed Red chili Flakes                1 Tbsp.

Turmeric powder                           1/8 Tsp.

Green chilies                                 6 No.  (silted)

Raw Salt                                     1/8 cup-  ¼ cup

Boiled and cooled water                as required

Method:

• Wash and wipe the mangoes with paper towel and allow the mangoes to air dry.
• Heat water in a pan, add salt and turmeric powder. When the water boils rapidly switch off the stove and Allow to cool.
• Arrange the mangoes in the glass bottle or in brine.
• Add the mango into it . Then add the chopped green chilies and Red chili flakes.
• Now add the cooled salt water in it.  When you are pouring them into the jars, push the mangoes inside such that they get submerged in the water.   There should be a layer of liquid on top.
• Do not refrigerate now. 
• Depending on where you live, the mangoes take their time to soak up.
• I refrigerate it after the third day and it stays good for at least few months.
• It’s ready to eat with curd rice. 

My Other Vadu Manga Recipe :    Kannimanga/ Vadu Manga

Cabbage Pakoras/ Cabbage Nuggets

Fried, batter-dipped vegetables nuggets called Pakoras. This cabbage Pakoras to be made as a side snack or tea time snack.

Ingredients

Thinly shredded cabbage                    1 cup

Chopped coriander leaves                   2 Tbsp.

Chopped Curry leaves                         1 Tbsp.

Oil                                                       for Deep Frying

For Batter 

Chickpea Flour/ Besan /Gram flour   1 cup

Rice Flour                                            ¼ cup

Cornstarch                                          1 Tbsp.

Baking soda                                         2 pinch

Salt                                                     To Taste

Red chili powder                                 1  Tsp.

Turmeric powder                               ¼ Tsp.

Asafetida powder                              a pinch

Ajwain seed                                       a pinch

Ghee                                                   ½ Tsp.

Water                                                For making batter

Method: 

• To make Batter, mix all batter ingredients in a big bowl and whisking the ingredients together to form a thick batter. The consistency should be of dosa batter nor too thick nor too thin.
• Now add the chopped cabbages, coriander leaves and curry leaves. Mix it well.
• Heat oil in a kadai. Once oil is hot, pour spoonful of the hot oil one by one.
• Fry the vegetables turning them occasionally until they are golden brown and crisp all over.
• Remove them with a slotted spoon and allow them to drain on the towel lined plate.
• Repeat with the remaining vegetable batter.
• Serve hot with chutneys and  chili sauces.

My other Pakoda Recipes:

Peanut Pakoda

Thool Pakoda