This Gosthu podi is mainly used in making different kinds of Gosthu like Brinjal Gosthu, Peerkangai Gosthu, Vengaya Gosthu, and I even add it in my idli sambar at the end which adds spice and enhances the flavor of the sambar. Gosthu, a specialty made as an offering to Lord Nataraja in our Chidambaram Temple (Tamil Nadu) is a delicious and aromatic stew made from freshly ground spices, lentils, and a variety of vegetables. It is served with samba rice, imparting a hearty texture. Served with rice or tiffin items, it’s a comforting and satisfying meal. This podi is a versatile spice blend, adding aromatic flavor to the Chidambaram Gosthu, curries, and vegetable dishes effortlessly.
Gosthu Podi (Tiffin Sambar Podi)
This versatile Gosthu podi is a game-changer! Sprinkle it in Brinjal, Peerkangai Gosthu, even Idli sambar. With its roots in Chidambaram Temple, it adds aromatic magic to every dish.
Ingredients
- 12 Red chilies
- 6 tbsp Dhania (Corriander) seeds
- 4 tbsp Chana dhal
- 1/4 tsp Hing
- 1/2 tsp Oil
Instructions
- Fry the above in oil till brown in color. Cool them and and grind to a coarse powder. You can store this in an airtight container for later use.
- This podi can be used to making kathirikkai (brinjal) gosthu, peerkangai (ridge gourd) gosthu and I use this for my idli sambar (tiffin sambar) too. You can add this podi to any dry vegetable at the end to give a good flavor.
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