Gotsu is a popular side dish to pongal, a dish popular in TamilNadu especially during the pongal festival.
- 1/2 cup of moong dal (pasi paruppu), pressure cooked to a mush with water
- 1 cup chopped onions
- 2–3 green chillies
- 2 cups of cubed kathirikai (brinjal)
- 1/2 cup of chopped tomato
- 1/2 cup of tamarind juice (semi-thick)
- 1/2 tsp of powdered jaggery (or brown sugar, or sugar)
- A small bunch of chopped coriander leaves
- 1/2 tsp of mustard seeds
- 1/4 tsp of turmeric powder
- 1 tbsp of oil
For the Spice Powder:
- 1 tsp of oil
- 4 tsp of chana dal (kadala paruppu)
- 1 tsp of split urad dal (ulutham paruppu)
- 4 tsp of coriander seeds
- 3–4 dry red chillies
- 1 tsp of whole black peppercorn
- 1/2 tsp of cumin seeds (jeera)
- 1/2 tsp of white sesame seeds (ellu), optional
- First, cook the moong dal with enough water to cover it by 2 inches, in the pressure cooker for 3-4 whistles or 15 mins until it’s soft and mushy. Soaking the moong dal in advance helps.
- Next, heat oil for the spice powder and reduce flame to low.
- Add the ingredients to roast and keep stirring as the chillies start to glow and the dals turn golden brown. Take care not to burn them.
- Cool, powder, and set aside.
- Heat the 1 tbsp oil and add 1/4 tsp mustard seeds.
- When they pop, add the chopped onions, perungaayam, and green chillies.
- Fry until the onions turn soft (about 3 mins) and add the chopped brinjal and tomatoes. Fry again until the tomatoes turn soft (another 3-4 mins).
- Next, add the tamarind water and turmeric powder and bring to boil. Cook until the tomatoes and brinjal turn completely soft (about 5 mins).
- Add the cooked moong dal to this along with the powdered spices and bring to boil again. You can add about 2 tbsp of the spice powder, taste, and then add more if required.
- Add salt and simmer until the right consistency is reached. It should be like a gravy that is pourable on Pongal.
- Turn off flame and garnish with the chopped coriander leaves.