I have always loved the Gothsu that they serve at the weddings as a side for steaming hot ven pongal and idli. The combination is so delightful that I end up stuffing up myself. I always make kathirikkai gothsu, but have never made the mixed vegetable one. Even this gothsu will taste awesome when one of the vegetable that is added is eggplant. Unfortunately I did not have any at hand and hence did not use eggplant, but if you have a couple of them, make sure you add it along with the rest of the vegetables.
Ven Pongal is one of the most common brunches that we have in our house. I usually pair it with coconut chutney or peanut chutney. This time I really wanted to try out this classic combination and hence made it. This gothsu is a very straightforward recipe and requires no grinding or frying. My mother makes this often and this is her recipe that I followed. Also check out the recipe for the Ven Pongal that I made as a part of our weekend brunch.
Preparation time – 10 minutes
Cooking time – 40 minutes
Difficulty level – easy
Ingredients – (serves 4-6)
- Onion – 1 (finely chopped)
- Tomatoes – 2 (finely chopped)
- Potato – 1 (finely chopped)
- Carrot – 1 (finely chopped)
- Peas – ½ cup (frozen)
- Green chilies – 2 (chopped)
- Tamarind – tiny marble size (soaked in 2 cups of water)
- Sambhar powder – 1 tbsp
- Payatham paruppu / Moong dal – ½ cup
- Jaggery – 1 tbsp
- Salt – to taste
- Cilantro – to garnish
- Gingelly oil or any cooking oil – 1 tbsp
- Mustard seeds – 1 tsp
- Ullutham paruppu – 2 tsp
- Kadalai paruppu – 1 tsp
- Cumin seeds – 1 tsp
- Curry leaves – few
- Asafetida – a pinch
- Soak the tamarind in about 2 cups of hot water and extract the juice.
- Wash and cook the payatham paruppu / Moong dal with enough water and pinch of turmeric powder until soft. Keep it aside.
- In a pan, heat the oil and add all the seasoning ingredients. Fry them until they are aromatic and golden brown.
- Add the chopped onions and sauté it for 2-3 minutes until slightly softened. Now add the tomatoes and fry for a minute.
- Add the rest of the chopped vegetables along with green chilies and fry for about 5 minutes.
- Now add the tamarind water and sambhar powder and let it boil. Add salt once the vegetables are almost cooked.
- Add the cooked payatham paruppu / moong dal and jaggery. Let it come to a boil. Simmer for 5 more minutes and garnish with cilantro.
- Heat 1 tbsp of oil and add the seasoning ingredients. Add it to the simmering gothsu and mix.
- Serve hot with Pongal, Idli or Dosai!