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.
KUZHAMBU RECIPES IN TMF TAMARIND-BASED RECIPES IN TMF
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
