Chidambaram Kothsu

Chidambaram Kothsu

Chidambaram [Tamil Nadu] is famous for the Nataraja Temple and also for Kothsu. In this Temple they serve this Kothsu with Samba rice.Kothsu is also best served with Arisi Upma, Dosa and Pongal.My version includes Onion and Brinjal.

Measure of Main Ingredients:
1. One big size brinjal or 4 medium size brinjals - Cut Lengthwise
2. Big Onion - 1
3. Tamarind - Lemon size - Soak in 1-1/2 cups of water and take out pulp.
4. Salt to taste
5. Curry leaves
6. Hing
7. Kothsu Powder 2 table spoons.
8. Oil 2 tablespoons.
9. Green Chilli 1
10. Jaggery little.

Measure of Ingredients for tempering:
1. Mustard seeds
2. Channa dal
3. Urad dal.

Measure of Ingredients for the Kothsu Powder:
1. Coriander seeds - 1 tsp
2. Channa dal - 1 tsp
3. Urad dal - 1/2 tsp
4. Dry red Chillies - 5
5. Grated Coconut - 2 tspsFry the above in little oil till good smell comes cool it and make a powder.

Making of the Kothsu:
1. Heat Oil and splutter Mustard seeds. Add Channa dal and Urad dal, when it becomes red addsliced Onion. Fry well till Onion goes brown.
2. Now add Brinjal pieces and Fry till it shrinks. Take out and keep aside.
3. In the same Kadai add Tamarind pulp and bring it to a boil.
4. When raw smell of Tamarind goes, add Slit Green Chilli, Fried Onion and Brinjal pieces,Salt, Hing and Curry leaves.
5. When Brinjal is almost cooked, add Kothsu powder.
6. Cook further for 5 minutes.

# Serve Hot with Arisi Upma or Ven Pongal. #

This is my Submission for RCI hosted by Lakshmi of http://veggiecuisine.blogspot.com/