Kalyana gothsu | Pongal gotsu

Kalyana Gothsu | pongal gotsu | side dish idli, dosai and pongal | iyengar kalyana gotsu | thanjavur gotsu | south indian tiffin side dish | mixed vegetable gothsu | pongal gotsu | pongal gothsu | Gosthu | gostu with step-by-step pictures, and video recipe. Check out the kalyana gotsu recipe and if you like the video pls SUBSCRIBE to my channel. Check out other Sambar recipes in TMF

Kalyana gosthu | gothsu

It is a traditional side dish often prepared at the Tamil brahmin wedding. Unique ingredients and preparation make it different from sambar. It tastes best with south Indian tiffin varieties like idli, dosai, Pongal, etc.

Pongal gotsu

A good amount of protein, and mixed vegetables,  blended with flavorful freshly prepared spice powder - makes pongal gothsu not only healthy & nutritious but also tastes delicious.

SHOULD I SOAK MOONG DAL?

I have pressure cooked dal in a separator. I always prefer soaking for at least 30 minutes, but it is optional. Turmeric powder and sesame oil help with dal cooking.

HOW MUCH WATER SHOULD I ADD WHILE COOKING DAL?

It depends on the dal you use. Adjust the water and number of whistles according to the dal you use.

WHAT VARIETY OF DAL SHOULD I USE FOR TIFFIN SAMBHAR?

For the tiffin side dish gothsu, I prefer using moong dal. It gives the best taste and texture to the catering style gotsu.

Can I use sambar powder?

I would recommend green chilli and freshly prepared spice powder for Kalyana gotsu. It gives the best flavor.

WHAT KIND OF VEGETABLES CAN I USE?

Yellow pumpkin is a must for kalyana gotsu. I have added brinjal and carrot. You can also add Drumsticks, potato, turnip, sweet potato, etc.

Can I use regular onion?

Small onions/shallots give the best flavor for Pongal gothsu. I would highly recommend that. If you are out of that you can use regular onion.

CAN I REDUCE TOMATOES?

Tomatoes give a good taste to the Thanjavur Pongal gotsu so prefer adding more tomatoes compared to tamarind.

WHAT SHOULD BE THE CONSISTENCY OF THE side dish gotsu?

It is usually not thick. I prefer making slightly runny gotsu.

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Ingredients

pressure cook Dal

1/4 teaspoon sesame oil

1/2 cup moong dal

1+1/2 cup water

1/4 teaspoon turmeric powder

pressure cook Vegetables

2 big brinjal

1 cup chopped yellow pumpkin

1/3 cup carrot

1/4 teaspoon turmeric powder

Required salt

Gooseberry size tamarind

Roast and grind

1/2 + 1 tablespoon coriander seeds

1 tablespoon chana dal

2 red chilli

To temper

1/2 teaspoon sesame oil

1 tablespoon peanut oil

1/2 teaspoon mustard seeds

Fenugreek seeds few

1 tablespoon chana dal

Curry leaves few

To saute

3 green chilli

25 small onions, roughly chopped

2 big tomatoes

Required salt

Small piece of Jaggery

3+ 1/2 cup water

Sprinkle

Coriander leaves few

How to make Kalyana gothsu with step-by-step pictures

Soak dal

• First, wash  moong dal well  and discard the water

• Add 1+1/2 cup  hot water and soak for 30 minutes

• Furthermore, add turmeric powder and sesame oil 

Roast and grind

• Add ingredients under “Roast and grind” in a wide pan

• saute well till they turn aromatic and turn golden brown

• Transfer to a plate and cool completely
• Add it to the mixie jar and grind it into a fine powder

Pressure-cook dal and vegetables

• Add vegetables, tamarind, turmeric powder, and salt to a different separator

• Cover both separators and Pressure cook both for  5 whistles, and do natural pressure release

• Carefully open the cooker and mash the dal

• Add 1 cup of hot water. Mix well and keep aside

• Mix well the cooked vegetables and keep aside

To temper

• Add peanut oil and sesame oil and turn on the stove on medium flame and heat

• When the oil turns hot add mustard seeds, fenugreek seeds, chana dal, and curry leaves; lets them splutter

• Furthermore, add asafoetida and mix well

Pongal gothsu

• Add green chilli  and small onions and mix well and cook till onions turn translucent

• Furthermore, add tomatoes and mix well

• Add salt and cook till tomatoes turn mushy

• Furthermore, add cooked vegetables; mix well; and bring to boil

• Add cooked dal and give a quick mix

• Furthermore add 1 + 1/2 cup of water; mix well and cook for 7 minutes

• Add coriander leaves and jaggery; mix well and cook for 4 minutes

• Either mix 1 tablespoon of prepared spice powder with a little gotsu and add  or mix spice powder with water and add

• Mix well and cook for 5 minutes

• Finally, sprinkle coriander leaves and turn off the stove