Easy pongal gotsu, without any special spice powder, just green chilli for spice. Step by step photos.
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I have a brinjal gosthu recipe which uses a powder that has to be added to it. My MIL’s chidambaram brinjal gosthu recipe. Since no one likes brinjal in our family, my MIL grinds the brinjal coarsely and makes that gosthu.
The speciality is that roast ground powder and I cant match her gosthu’s taste even now. She makes the consistency and taste perfectly. Even the brinjal haters of our family eats that. She makes it for idli only.
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 with potato and carrot. So now a days I make a this for pongal.
Variations
- You can make this with brinjal alone or with potato and carrot alone too.
- Add a tblsp 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.
You might have seen this in my pongal post with potato and carrot alone and this post in my breakfast menu. I got few message and mails if I had posted it or not.
I think even after this, I can’t delay posting this one. Though its simple and easy to make, it tastes perfect for pongal and even idli dosas.
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
- 3 Brinjal small
- 1 Potato
- 1 Carrot small
- 1 Onion
- ½ cup Moong dal / paasi paruppu
- 4 green chilli
- ¼ tsp Turmeric optional
- 2 tsp Coconut oil
- Salt – As needed
- 2 tbsp Coriander leaves chopped
To temper
- Oil – 2 tsp
- Mustard – ¾ tsp
- Urad dal – 2 tsp
- Jeera/ cumin seeds – 1 tsp
- Curry leaves – 1 sprig
Instructions
- Pressure cook dal for 3 whistles with enough water. We usually do not mash the dal for this gotsu, if you want you can. But my mom says we should cook without mashing it for a nice texture and flavor.
- Meanwhile, chop finely onion and other veggies. Carrot very fine, potato chop finely and brinjal can be little bigger comparatively.
- Heat a kadai with oil and temper with the items given under to temper table. Add onion, green chillies and fry till transparent.
- Add the chopped veggies and add little salt. Cook in medium flame for 2 minutes.
- Add dal, 2 to 2 & ½ cups of water, turmeric if adding and required salt and bring to boil.
- Simmer for 4-5 minutes or until the desired consistency is reached.
- More or less a sambar consistency. My mom makes it watery too. Garish with the coriander leaves, coconut oil and switch off the stove.
Notes
- Some moong dal give so much volume after cooking, so use lesser when its a bigger variety.
- Mine is very tiny grown in our relatives fields and cooks at no time. Gives less volume though.
Stepwise photos
1. Pressure cook dal for 3 whistles with enough water. We usually do not mash the dal for this gotsu, if you want you can. But my mom says we should cook without mashing it for a nice texture and flavor. Meanwhile, chop finely onion and other veggies. Carrot very fine, potato chop finely and brinjal can be little bigger comparatively.
2. Heat a kadai with oil and temper with the items given under to temper table. Add onion, green chillies and fry till transparent.
3. Add the chopped veggies and add little salt. Cook in medium flame for 2 minutes.
4. Add dal, 2 to 2 & ½ cups of water, turmeric if adding and required salt and bring to boil.
5. Simmer for 4-5 minutes or until the desired consistency is reached. More or less a 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!
This looks somewhat like Kumbakonam Kadappa !
I opened ur blog to c for dis kosthu only….surprisingly u posted…congrats dear.for d recipe in magazine…keep rocking
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
so yumm! Gostu.. nice recipe.. Congrats for your publication
Congrats Raji….Thats so wonderful…Eagerly waiting for those recipes published….
congrats raks.. orey kalakals.. and gosthu looks fabulous.. keep rocking raks
congrats raji… and gotsu looks great…
வாழ்த்துக்கள்! 🙂
Congrats Raji. Happy for you.
Congrats Raks. You deserve it and do include Singapore in all your work to show our Indian spirit .
congrats raji, and you deserve it. keep going 🙂
Congratz raji….ill try to buy ts book…wanna read ur recipes in tat book..
Eppo dal add pannanum???
I like this easy recipe with so many vegetables.
Congrats…. keep rocking…
Hi Raji,
Feeling so happy for you… hearty congratulations!!!! Keep up the good work
Congratulations Raji..waiting to see some of the recipes on your space.
Gothsu looks delicious
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
Thank you for your nice words Pavithra 🙂
Thank you all 🙂
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! 🙂
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 .
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Yummy gotsu recipe…Hearty congrats Raji..and keep rocking.
Congrats Rajeshwari, good job yaar!
congrats raks….
Sounds like a nice sidedish for pongal…looks great
I tried it today. It came very good.
I tried this one today. It came very good. My family loves it
Great, I tried this first time today, Just took 15 minutes and it is great with Arisi Uppuma also. SR S
when to add green chilli?
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…
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.
Very simple n yummy dish..goes well with millet pongal
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.
This gotsu tasted great with thinai pongal. Its a simple and tasty recipe.
Thanks a lot 🙂