I have always loved the Gothsu that they serve at weddings as a side for steaming hot ven pongal and idli. The combination is so delightful that I end up stuffing up myself. I always make kathirikkai gothsu but have never made the mixed vegetable one. Even this gothsu will taste awesome when one of the vegetables that are added is eggplant. Unfortunately, I did not have any at hand and hence did not use eggplant, but if you have a couple of them, make sure you add it along with the rest of the vegetables. Ven Pongal is one of the most common brunches that we have in our house. I usually pair it with coconut chutney or peanut chutney. This time I really wanted to try out this classic combination and hence made it. This Kalyana Gothsu is a very straightforward recipe and requires no grinding or frying. My mother makes this often and this is her recipe that I followed. Also check out the recipe for the Ven Pongal that I made as a part of our weekend brunch. Preparation time – 10 minutesCooking time – 40 minutesDifficulty level – easy
Ingredients to make Mixed Vegetable Gothsu – (serves 4-6)
Onion – 1 (finely chopped) Tomatoes – 2 (finely chopped) Potato – 1 (finely chopped) Carrot – 1 (finely chopped) Peas – ½ cup (frozen) Green chilies – 2 (chopped) Tamarind – tiny marble size (soaked in 2 cups of water) Sambhar powder – 1 tbsp Payatham paruppu / Moong dal – ½ cup Jaggery – 1 tbsp Salt – to taste Cilantro – to garnish
For seasoning –
Gingelly oil or any cooking oil – 1 tbsp Mustard seeds – 1 tsp Ullutham paruppu – 2 tsp Kadalai paruppu – 1 tsp Cumin seeds – 1 tsp Curry leaves – few Asafetida – a pinch
Procedure to make Mixed Vegetable Gothsu –
Soak the tamarind in about 2 cups of hot water and extract the juice.
Wash and cook the payatham paruppu / Moong dal with enough water and a pinch of turmeric powder until soft. Keep it aside.
In a pan, heat the oil and add all the seasoning ingredients. Fry them until they are aromatic and golden brown.
Add the chopped onions and sauté it for 2-3 minutes until slightly softened. Now add the tomatoes and fry for a minute.
Add the rest of the chopped vegetables along with green chilies and fry for about 5 minutes.
Now add the tamarind water and sambhar powder and let it boil. Add salt once the vegetables are almost cooked.
Add the cooked payatham paruppu / moong dal and jaggery. Let it come to a boil. Simmer for 5 more minutes and garnish with cilantro.
Heat 1 tablespoon of oil and add the seasoning ingredients. Add it to the simmering gothsu and mix.
Serve the Kalyana Gothsu hot with Pongal, Idli, or Dosai!
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