சிதம்பரம் கத்திரிக்காய் கொஸ்து | Chidambaram Brinjal Gothsu | Ep - 67 | Rakesh Udan
12.6 هزار بار بازدید -
2 سال پیش
-
A temple offering made at
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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Check out my Website: https://www.rakeshraghunathan.com/
Follow Me on:
Facebook: Facebook: therakeshraghunathan
Twitter: Twitter: therakeshraghu
Instagram: Instagram: therakeshraghunathan
Youtube: http://bit.ly/RakeshRaghunathan
About Rakesh Raghunathan
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.
Join our Whatsapp broadcast and get recipes in your phone - Send us your full name to +91-9789971199 and you will be added.
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
Subscribe to our Channel - http://bit.ly/RakeshRaghunathan
HIT THE BELL ICON FOR REGULAR UPDATES.
Our Previous Episode of Rakesh Udan:
▶ Episode #66 (Tomato Curry) - தக்காளி குழம்பு | Tomato Curry | Epis...
▶ Episode #65 (Pallivasal Nombu Kanji) - பள்ளிவாசல் கஞ்சி | Pallivasal Nombu K...
▶ Episode #64 (Mampazham Payasam) - f6mpxg9ae1
▶ Episode #63 (Raw Mango Rasam) - மாங்காய் ரசம் | Raw Mango Rasam/Appe ...
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▶ Episode #60 (Pachai Mochai Sadam) - Pachai Mochai Sadam | பச்ச மொச்சை சாத...
Our Ammavum Naanum Episodes:
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▶ Ammavum Naanum Teaser #01 - Ammavum Naanum Teaser | A Cookery Web...
Check out my Website: https://www.rakeshraghunathan.com/
Follow Me on:
Facebook: Facebook: therakeshraghunathan
Twitter: Twitter: therakeshraghu
Instagram: Instagram: therakeshraghunathan
Youtube: http://bit.ly/RakeshRaghunathan
About Rakesh Raghunathan
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.
Join our Whatsapp broadcast and get recipes in your phone - Send us your full name to +91-9789971199 and you will be added.
2 سال پیش
در تاریخ 1401/02/31 منتشر شده
است.
12,608
بـار بازدید شده