Friday, January 16, 2015

Pongal Gotsu Recipe | Side dish for Ven Pongal/Ghee Pongal | Chef Venkatesh Bhat Recipes - Recipe #1

I almost quit watching TV in the past few years. The only program that I watch in my leisure time is Chef Venkatesh Bhat's Samayal Samayal program that is getting telecasted in Vijay TV. I have tried few of his recipes and it turned out excellent. So thought of posting it here for your reference. Yesterday I tried his pongal Gotsu that is very new to me. I served it with Ven Pongal/Ghee Pongal and Medhu Vada. We enjoyed it to the core, here we go for the preparation steps. Check out my collection of Pongal Recipes too. 
Moong dal(Paasi Paruppu) - 1/2 cup
Brinjal - 1(medium sized) 
Potato - 1(medium sized)
Big Onion - 1 
green chilli - 2 
Tamarind - small gooseberry sized ball 
Turmeric - 1/4 tsp 
Coconut oil - 2 tsp 
Salt - as required 
Coriander leaves(Chopped) - 2 tblsp 
Coconut oil - 2 tsp
To temper
Oil - 2 tsp
Mustard - 1 tsp
Urad dal - 2 tsp
Jeera/ cumin seeds - 1 tsp
Curry leaves - few
1. Chop the onion, potato and Brinjal to equal sized small pieces. Pressure cook the moong dal with 1 cup of water and little turmeric for 3 whistles. Don't mash it. Soak tamarind in water and extract tamarind juice. In a pan add the items under 'To temper' and saute it well. (Take care not to burn anything)
 2. Then add the onion and little salt. Saute it until the onion turns translucent. Then add the green chilli and the veggies. 
3. Add the remaining turmeric powder and mix well. Cook everything in oil for 2 to 4 mins by stirring it in between. Then add the tamarind water and bring it to boil. Once the brinjal and potato gets cooked, add the cooked moong dal and give a quick stir.
4. Allow the gotsu to boil for continuous 5 mins.(Add water if it is too thick and allow it to boil). Drizzle the coconut oil while it is boiling. Finally add the chopped coriander leaves and switch off the flame.
Gotsu is ready to be served with Pongal.
Points to remember:
  • Instead of tamarind water, you can use one tomato for the tangy flavour in the gotsu.
  • The dal should not be overcooked and also it should not be mashed.
  • Drizzling coconut oil gives nice aroma to the gotsu.
  • You can cook the potato separately and then add it to the gotsu. 
Warm Regards,
Happy's Cook - Divya


Month's Popular Posts