Earlier in the week, we celebrated the harvest festival of Pongal and on that day I made Venn Pongal for dinner. I wanted to make something to go with this but was not in the mood for Coconut chutney, so decided to search for something else to make to go with Pongal.
I came across Gotsu, which is also a traditional accompaniment to Pongal, but this is usually made with Brinjals or Aubergines. S is allergic to this vegetable, so I decided to substitute it with other vegetables. This is also a one-pot recipe and I made it from start to end in my pressure cooker. It can also be made in a large pan or dutch oven but will take longer than if you use a pressure cooker. It was so yummy and tasty and everyone gobbled it up.
This Gotsu is also served in weddings, especially for breakfast with Idlis, Vadai and Pongal.
- 2 carrots, chopped finely
- 2 potatoes, chopped finely
- 1 large tomato, chopped finely
- 1 lemon sized ball of tamarind or 3 tbsp tamarind paste
- 1/4 cup moong dal
- 3 tbsp chana dal
- 1 tbsp oil
- 1 tsp mustard seeds
- 2 green chillies, slit lengthwise
- 5-6 curry leaves
- 2 tbsp sambhar powder
- 1 tbsp jaggery (can omit this or even substitute with sugar)
- 1/4 tsp asafoetida
- Salt to taste
- Soak the tamarind in hot water for 30 minutes, then squeeze the pulp out and strain the water. Keep aside.
- Soak the dals together in warm water for 30 minutes, strain and keep aside.
- Heat the oil in the pressure cooker and add the mustard seeds. When the seeds pop, add the curry leaves, asafoetida and green chillies and stir for a few seconds.
- Now add the finely chopped tomatoes and stir for a few minutes.
- Then add the finely chopped potatoes and carrots and stir well.
- Then add the soaked dals and give it a good stir.
- Now add the tamarind water, sambhar powder and salt to taste and stir everything well.
- Cover the pressure cooker and cook for 3-4 whistles.
- If you are using a pan or dutch oven to cook, cover and cook, stirring occasionally. Periodically check and add water if needed. You need the vegetables to be fully cooked and the dals to be soft and mushy.
- When the pressure reduces in the cooker, open and lightly mash the gotsu with a potato masher. Don’t mash it completely like we do for Pav Bhaji, but just a bit to make the gotsu thicker.
- Add the jaggery and check for seasoning. Garnish with coriander leaves and serve hot with Idli, Dosai, Vadai or Pongal.
- I made this without onions or shallots because I made it on a festival day. If you want, you can add onions or shallots and the place to add it is just after popping the mustard seeds.
- You can use any vegetables you like though it’s usually made with Brinjals or Aubergines.