Chidambaram Brinjal Kothsu is a popular accompaniment for ven pongal, idly or dosa. Brinjal kothsu is prepared in Chidambaram temple along with Jeeraga samba sadam and offered to Lord Nataraja. Traditionally it is prepared by directly cooking the brinjal over the flame. Once the brinjal is cooked, the skin will be removed and mashed it thoroughly. Then the seasonings are added and mixed well.
As this is a Temple style recipe, no onions or garlic is used.
Chidambaram Brinjal / Kathirikkai Kothsu
- Large Brinjal – 1
- Toor dhal – ¼ cup
- Asafoetida – ¼ tsp.
- Salt – as needed or 1 tsp.
- Ghee – 2 tsps.
- Mustard Seeds – ½ tsp.
- Green Chillies – 2 chopped finely
- Cashewnuts - 10
- Ginger – 1 inch piece cut finely
- Curry Leaves – a handfuls
- Lemon Juice – from half a lemon
- Coriander Leaves – few
- Apply oil on brinjal and roast it in low flame by turning in between. The brinjal will roast and the skin will shrink. Let it cool down.
- Peel the skin of the brinjal and mash well.
- Cook toor dhal well and keep aside.
- Take a pan and add toor dhal and mashed brinjal and salt and mix well. Add little water and boil for 2 to 3 minutes and switch off the stove.
- Take a pan for seasoning and add ghee.
- When it heats add mustard seeds and let it splutter.
- Add chopped green chilles, cashew nuts, chopped ginger and curry leaves and mix well.
- When the cashew nuts turns its colour add the seasonings to the kothsu.
- Add lemon juice and mix well.
- Finally add coriander leaves and mix well.
- Serve hot with ven pongal, idly or dosa.