Samba Sadham and Kathirikkai Gosthu
Samba Sadham and Kathirikkai Gosthu is an excellent combination. It is a traditional dish offered as prasadham in Lord Nataraja Temple, Chidambaram. Chidambaram is my home town and I have had this many times in the temple and it is purely divine.
Samba Sadham is a simple flavored rice with roasted ground black pepper and cumin. Kathirikkai Gosthu or Gothsu is spicy brinjal chutney which is often served with this rice. It is simple yet delicious and a perfect meal that satisfies your taste buds.
Preparation time: 60 minutes
No. of servings: 2
Spice level: 3 out of 5
- Raw rice or Basmati rice – 2 cups
- Black peppercorn – 1.5 tbsp
- Cumin seeds – 1 tbsp
- Ghee or clarified butter – 4 tbsp
- Chana dal – 1.5 tbsp
- Cashew nut – 3 tbsp
- A few curry leaves
- Brinjal (Indian eggplant) – 8
- Small onion – 14
- One big tomato
- Oil – 1/4 cup (I used 2 tbsp of sesame oil and 2 tbsp of canola oil)
- Dried red chilies – 2
- Chana dal – 3/4 tsp
- Coriander seeds – 1 tbsp
- Fenugreek seeds – 1/8 tsp (about a pinch)
- Turmeric powder – 1/4 tsp
- Tamarind – one marble size
- A few curry leaves
Preparation of Samba Sadham:
Soak rice for 15 minutes and boil until cooked. Strain it using a colander and let it cool in a big bowl.
Dry roast black pepper and cumin seeds. Let it cool and grind it to a fine powder. Heat a tablespoon of ghee in a pan and add chana dal, cashew nut. When it becomes golden brown add curry leaves and remove from heat.
Add this to the cooked rice along with half of the ground cumin and pepper, the remaining ghee and mix well. Taste and add more powder as required. Samba Sadham is ready.
Preparation of Brinjal Gosthu:
Soak tamarind in hot water for 10 minutes. Dry roast dried chilies, chana dal, coriander seeds and fenugreek seeds. Let it cool and grind to a powder.
Heat one tablespoon of canola oil and sesame oil in a pan and mustard seeds. When it splutters add curry leaves and onions. Saute until onions become translucent and then add chopped tomatoes. When tomatoes are mashed add chopped eggplant. Cook until it becomes mushy. Add the remaining oil and powdered spices, mix well and let it cook for 3 minutes.
Add a little water and salt, cook for another 5 minutes. Now add tamarind juice and mash well. Add more water if required. Reduce heat and let it cook until oil floats on top. Turn off the heat.