Chidambaram Gotsu

Method

1. 1

   Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.

2. 2

   Cook brinjal: Wash 3-4 small brinjals and cut into medium pieces. In a pan cook brinjal with a little oil, half tsp turmeric and salt for 5-6 minutes until soft.

3. 3

   Cook toor dal: Wash half cup toor dal. Pressure cook for 4 whistles. Mash completely.

4. 4

   Make gotsu base: Heat 2 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 1 sprig curry leaves and a pinch of asafoetida.

5. 5

   Add shallots: Add 10 sliced shallots and fry 8 minutes until golden.

6. 6

   Add tomatoes and spices: Add 3 chopped tomatoes, 1.5 tsp red chilli powder and 1 tsp coriander powder. Cook 8 minutes.

7. 7

   Add tamarind water: Pour tamarind water. Add salt. Bring to a boil.

8. 8

   Add mashed dal and cooked brinjal: Add mashed toor dal and cooked brinjal. Stir well. Simmer 8-10 minutes.

9. 9

   Mash some brinjal: Press some brinjal pieces against the side of the pan — gotsu should be a rough mash, not a smooth curry.

10. 10

    Serve: Adjust salt. Chidambaram gotsu is a thick, rough mash of brinjal and dal unique to the temple town of Chidambaram. Serve with pongal or steamed rice.