Mixed Vegetable Gothsu
This is one incredibly healthy medley of cooked lentils and vegetables. It pairs incredibly well with pongal and arisi upma. It is a delicious combination of flavors- spicy, sweet and tangy.
This gothsu derives its amazing flavor from the addition of the sambar podi and freshly made gothsu podi.
I have not used onions in this recipe. Feel free to add them for more flavor, if you choose to.
Let's look at the ingredients
Ingredients:
Moong dal- 1/2 cup (thoroughly rinsed and soaked)
Choice of vegetables -(chopped finely amounting to 1 cup). I used chayote squash, long beans, carrot and zucchini.
Sambar powder- 2 tsps ( homemade or store bought)
Tamarind- 1 small lime sized ball. (Alternatively, 1 tsp of the ready made tamarind paste can be used)
Salt- to taste
Oil- 2 tsps
Ingredients for the gothsu podi:
Channa dal- 1 tbsp
Coriander seeds- 1 tbsp
Dry roast the channa dal and coriander seeds,until it slightly browns. Once it cools down, transfer to a mixer, and grind to a slightly coarse powder. This is the gothsu podi
Spices for seasoning:
Mustard seeds- 1 tsp
Urad dal- 1 tsp
Preparation:
In a pressure cooker base, add the moong dal, chopped veggies, salt and sambar powder. Add 3 cups of water. Cook for 2 whistles.
In a heavy bottomed kadai, add 2 tsps of oil. Add in the mustard seeds. Once it splutters, add the urad dal. Once the urad dal turns slightly reddish, add in the cooked dal-vegetable medley.
Add 1 tsp of the tamarind paste, and cook covered over a medium flame, until the raw smell of the tamarind leaves. Add the gothsu podi and give a good stir to bring the flavors together. Adjust the consistency of the gothsu, and add a cup of water, if it appears thick.
Cook for another 5 minutes. Once done , transfer to a serving bowl.
Yummy gothsu is ready. Enjoy it piping hot with ven pongal or arisi upma. This would not disappoint as a side for idli and dosa as well.
Notes:
1. If adding tomatoes, reduce the amount of tamarind.
2. If adding onions, chop them finely, and add it after the urad dal reddens. Saute the onions and tomatoes for a couple of minutes, before adding in the dal-veggie mixture
3. Gothsu podi can be prepared in advance, refrigerated, and used later.
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| Mixed Vegetable Gothsu |
This is one incredibly healthy medley of cooked lentils and vegetables. It pairs incredibly well with pongal and arisi upma. It is a delicious combination of flavors- spicy, sweet and tangy.
This gothsu derives its amazing flavor from the addition of the sambar podi and freshly made gothsu podi.
I have not used onions in this recipe. Feel free to add them for more flavor, if you choose to.
Let's look at the ingredients
Ingredients:
Moong dal- 1/2 cup (thoroughly rinsed and soaked)
Choice of vegetables -(chopped finely amounting to 1 cup). I used chayote squash, long beans, carrot and zucchini.
Sambar powder- 2 tsps ( homemade or store bought)
Tamarind- 1 small lime sized ball. (Alternatively, 1 tsp of the ready made tamarind paste can be used)
Salt- to taste
Oil- 2 tsps
Ingredients for the gothsu podi:
Channa dal- 1 tbsp
Coriander seeds- 1 tbsp
Dry roast the channa dal and coriander seeds,until it slightly browns. Once it cools down, transfer to a mixer, and grind to a slightly coarse powder. This is the gothsu podi
Spices for seasoning:
Mustard seeds- 1 tsp
Urad dal- 1 tsp
Preparation:
In a pressure cooker base, add the moong dal, chopped veggies, salt and sambar powder. Add 3 cups of water. Cook for 2 whistles.
In a heavy bottomed kadai, add 2 tsps of oil. Add in the mustard seeds. Once it splutters, add the urad dal. Once the urad dal turns slightly reddish, add in the cooked dal-vegetable medley.
Add 1 tsp of the tamarind paste, and cook covered over a medium flame, until the raw smell of the tamarind leaves. Add the gothsu podi and give a good stir to bring the flavors together. Adjust the consistency of the gothsu, and add a cup of water, if it appears thick.
Cook for another 5 minutes. Once done , transfer to a serving bowl.
Yummy gothsu is ready. Enjoy it piping hot with ven pongal or arisi upma. This would not disappoint as a side for idli and dosa as well.
Notes:
1. If adding tomatoes, reduce the amount of tamarind.
2. If adding onions, chop them finely, and add it after the urad dal reddens. Saute the onions and tomatoes for a couple of minutes, before adding in the dal-veggie mixture
3. Gothsu podi can be prepared in advance, refrigerated, and used later.
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