Chidambaram kosthu

Every town has its own speciality dishes... Kumbakonam kadappa, thriunelveli halwa etc etc... Like that famous recipe of Chidambaram is kosthu... Though kosthu is prepared everywhere, there is difference in recipe in different area... Thus kosthu is used to serve along with samba rice in the temple... When you attend any marriages in chidambaram, you can find this kosthu as a must item in the menu...

Ingredients

Brinjal - 1/2 KG

Tamarind - small lemon size

Small onions - 15 to 20

Turmeric powder - 1/2 tsp

Oil and salt as needed 

For gosthu podi

Cumin seeds - 1/4 tsp

Coriander seeds - 3 tbs

Chana dhal - 2 tbs

Fenugreek seeds - 1/4 tsp

Red chillies - 8 ( increase or decrease as per your taste )

Hing powder - one pinch

Method

Dry fry

Soak tamarind in hot water extract thick pulp keep aside...                              

Dry roast the items mentioned under gosthu podi and powder it...

In a pan add oil. When it is heated, add mustard seeds, when it splutters, add onion and sauté well for two minutes, then add brinjal , curry leaves and sauté well till brinjal becomes tender... Then add tamarind extract, salt, turmeric powder, gosthu powder and mix everything well. After few minutes, add needed water and mix well and allow to cook for two more minutes.. Switch off the flame and serve hot with idly, chutney, pongal, rice etc...