Easy pongal gotsu, without any special spice powder, just green chilli for spice. Simple and easy side dish for pongal you can make within few minutes.
I always make this for pongal, especially if I make it with less moong dal. Mild spiced, yet packed with flavors.
Check out my Chidambaram brinjal gosthu recipe and ven pongal recipe in this website.
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About
Most of the gotsu add a special roast ground powder but my mom's side gosthu are so simple and easy, yet its a kind of tasty. She makes it with ease. No grinding part, no tamarind. And there are quite a few variations in it. This is one my mom makes with only brinjal for pongal as pongal gotsu.
But when I came to Singapore, once my sister-in-law here made this one which is very similar to moms, but with potato and carrot. So now a days I make a this for pongal. Even bachelors can make it as this involves no grinding.
Video with pressure cooker method: https://youtube.com/shorts/ivGSzWDGfmU?si=QvjNjSuvQE1VPAtQ
Ingredients
Here are the few simple ingredients available in your pantry to make this pongal gotsu.
- Moong dal - Paasi paruppu/ payatham paruppu - Flavor packed, easy to cook and pairs well with pongal.
- Vegetables - You can make it with veggies of your choice like combination of these (any two also okay) - Brinjal, potato & carrot.
- Onion - You can add large or small onion (shallot).
- Green chilli - Adds spice and flavor.
- Coconut oil - Since this is a mild gravy, coconut oil adds a lot of flavor in this dish.
Check out my recipe card for full list and quantities.
Substitutions & Variations
- You can make this with brinjal alone or with potato and carrot alone too.
- Add a tablespoon of idli dosa batter towards the end to make the gravy thicker and it adds a nice taste too.
- You can top with sesame oil and eat.
- Add a tomato in the same recipe along with the veggies.
- If you like add a teaspoon of sambar powder or fresh roast & ground sambar powder before adding dal.
My notes
- One important thing regarding dal to note is, the quantity of dal. Some varieties gives so much volume once cooked. In this pictures, I used one from our relative's farm directly from them. It was very tiny, so flavorful. It got cooked easily. I also cooked it comparatively less, so gave less quantity.
In the latest short video one, I added another larger variety commercially available and cooked really mushy, so gave lots of volume.
Serving suggestions
You might have seen this in my pongal post with potato and carrot alone (in the short video below too) and in my breakfast menu here. Though its simple and easy to make, it tastes perfect for pongal and even idli dosas.
Storage
Since we use moong dal and it tends to go bad fast, advice to consume within 6-7 hours or keep refrigerated immediately after cooling down.
And before going to the recipe, I have an exciting news to share. My recipes have been published as a supplementary book in the popular Kungumam Thozhi tamil magazine 😎.
I spent a quality time in this and took it serious and made it possible to send it very short period of time. Though I may not share all the recipes, I will sure share few interesting recipes from this collection, so stay tuned!
Recipe card
Easy pongal gotsu recipe
Ingredients
- ½ cup Moong dal pasi paruppu - Refer note 2
- 3 Brinjal small
- 1 Potato
- 1 Carrot small
- 1 Onion
- 4 Green chilli
- ¼ teaspoon Turmeric powder optional
- 2 teaspoon Coconut oil or sesame oil
- Salt
- 2 tablespoon Coriander leaves chopped
To temper
- 2 teaspoon Oil I used virgin coconut oil
- ½ teaspoon Mustard
- 2 teaspoon Urad dal
- 1 teaspoon Cumin seeds
- 1 sprig Curry leaves
Instructions
- Firstly wash & pressure cook dal for 3 whistles in medium flame with 1 & ½ cups water. (Refer note 1)
- Meanwhile, chop finely onion and other veggies. Carrot very fine, potato can be slightly larger and brinjal can be little bigger comparatively.
- Then, heat a kadai with oil and temper with the items given under to :temper" in order.
- After that, add onion, green chillies and fry till transparent.
- Then, add the chopped veggies and add little salt. Cook in medium flame for 2 minutes.
- Add cooked dal, 2 cups of water, turmeric if adding and required salt and bring to boil.
- Simmer for 4 minutes or until the desired consistency is reached.
- Thicker than sambar consistency. My mom makes it watery too.
- Garish with the coriander leaves, coconut oil and switch off the stove.
Video
Notes
- Note 1: We usually do not mash the dal for this gotsu, if you want creamy homogenous thick consistency, you can mash. But my mom says we should cook without mashing it for a nice texture and flavor.
- If we cook more and make it mushy, there will be more volume of dal and gives creamy, homogeneous consistency. On the other hand, if you cook just until the dal is soft and not mushy, the gravy will be watery side and less comparatively in volume.
- Note 2: Some moong dal give so much volume after cooking, so you can add from ¼ cup heaped to ½ cup, key is to have more vegetables comparatively than the dal.
- Mine is very tiny grown in our relatives fields and cooks at no time. Gives less volume though.
- The idea is have more vegetables and less dal for perfect balanced tasting gotsu.
Stepwise photos
1. Firstly wash & pressure cook dal for 3 whistles in medium flame with 1 & ½ cups water. (Refer note 1)
2. Meanwhile, chop finely onion and other veggies. Carrot very fine, potato can be slightly larger and brinjal can be little bigger comparatively.
3. Then, heat a kadai with oil and temper with the items given under to :temper" in order.
4. After that, add onion, green chillies and fry till transparent.
5. Add the chopped veggies and add little salt. Cook in medium flame for 2 minutes.
6. Add cooked dal, 2 cups of water, turmeric if adding and required salt and bring to boil.
7. Simmer for 4 minutes or until the desired consistency is reached.
8. Thicker than sambar consistency. My mom makes it watery too. Garish with the coriander leaves, coconut oil and switch off the stove.
Serve with idli, dosa or pongal the best. Easy and yummy gotsu for your main dish!
Hema Sasidharan says
This looks somewhat like Kumbakonam Kadappa !
Jency Vinodh says
I opened ur blog to c for dis kosthu only....surprisingly u posted...congrats dear.for d recipe in magazine...keep rocking
pavi says
Hi Raji,
Nice recipe.i visit your blog regularly but this is the first time i comment. Believe it or not, your blog is the first one i see everyday after i wake up. Even before i get up from my bed, i first check your posts in my mobile.i absolutely love all your recipes and wonder your dedication. I will be very eager to know what recipe you might have posted today while the site is loading.
🙂
There is not even a single day i havent talked about your recipes to my mom and husband. 🙂
My hearty wishes for your publication. Hope to see more in future. May god bless you and your family. 🙂
Thanks,
Pavithra
Veena Theagarajan says
so yumm! Gostu.. nice recipe.. Congrats for your publication
GEETHA ACHAL says
Congrats Raji....Thats so wonderful...Eagerly waiting for those recipes published....
AparnaRajeshkumar says
congrats raks.. orey kalakals.. and gosthu looks fabulous.. keep rocking raks
Arjunan Akilandeswari says
congrats raji... and gotsu looks great...
Mahi says
வாழ்த்துக்கள்! 🙂
Subha kumar says
Congrats Raji. Happy for you.
Durga Karthik. says
Congrats Raks. You deserve it and do include Singapore in all your work to show our Indian spirit .
விஜி says
congrats raji, and you deserve it. keep going 🙂
Sindhujabalaji says
Congratz raji....ill try to buy ts book...wanna read ur recipes in tat book..
baraniashok says
Eppo dal add pannanum???
Dipti Joshi says
I like this easy recipe with so many vegetables.
esther says
Congrats.... keep rocking...
Manjula Ramalingam says
Hi Raji,
Feeling so happy for you... hearty congratulations!!!! Keep up the good work
Kaveri Venkatesh says
Congratulations Raji..waiting to see some of the recipes on your space.
Gothsu looks delicious
jeyashri suresh says
wow super tempting gothsu. We call this as kalyana gothsu. Nice clicks and hearty congratulations on the your milestone. Great work. Looking forward to see the recipes
Raks anand says
Thank you for your nice words Pavithra 🙂
Raks anand says
Thank you all 🙂
Kuttu says
Congrats on the publication Raks! Now your recipes can also reach older people (like my mom and aunts) who do not use the web, but know about your recipes through me! Best of Luck! 🙂
Sathya Priya says
Hearty congratulations on publication of your recipes .Its such a honor right .Whoever preparation it is ur moms or mother-in -laws we love the outcome...Kosthu with pongal such a very good combo raji ..Colorful kosthu .
Anu s kitchendelights says
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Anu s kitchendelights says
Yummy gotsu recipe...Hearty congrats Raji..and keep rocking.
chellam says
Congrats Rajeshwari, good job yaar!
Kurinji says
congrats raks....
SHARMILEE J says
Sounds like a nice sidedish for pongal...looks great
Julie Chander says
I tried it today. It came very good.
Julie Chander says
I tried this one today. It came very good. My family loves it
subramanian says
Great, I tried this first time today, Just took 15 minutes and it is great with Arisi Uppuma also. SR S
R.VENKATARAMAN says
when to add green chilli?
KA says
hi raks, Should we do gotsu only with moong dhal or can we use toor dhal...reason am asking is with ponga also its moong dal n gotsu also moong dal...
Raks anand says
Yeah, moong dal is flavorful and goes well with pongal 🙂 Makes it double delicious. Toor dal will not be the best choice as the flavor wont be good in this recipe.
divyapriyan says
Very simple n yummy dish..goes well with millet pongal
krithika says
Hi raks,first of all I am a great fan of your blog.Hats off for your efforts.In this recipe,I think you have not included when to add cooked dal in the instructions,but shown in picture.Please edit it dear.
Durga says
This gotsu tasted great with thinai pongal. Its a simple and tasty recipe.
Raks Anand says
Thanks a lot 🙂