Pongal Kathirikai Gotsu side dish is one of the best South Indian combos. Gotsu also works well as side dish for South Indian tiffin varieties. Pongal kathirikai gotsu will look most similar to sambar variety but it tastes completely different. Ven pongal and gotsu combo was introduces to me at my Mil’s house. She makes the best gotsu. Sunday breakfasts are incomplete without this pongal gotsu combo.
The secret of making ven pongal is the rice an dal have to be completely mushy and soft. Coconut chutney also makes a good combo with ven pongal. Dry roasting moong dal until nice aroma comes from the lentil is the key to the success of perfect ven pongal. North Indian pongal variation is termed as khichdi. Also pongal needs some generous tadka with desi ghee.
Pongal Kathirikai Gotsu side dish
Prep Time: 15 mins
Cooking Time: 20 mins
Purple Brinjal – 1/4 kg
Moong dal – 1/ 4 cup
Onion – 1 no
Tomato – 2 nos
Green chilli – 2 nos
Tamarind – small gooseberry sized ball
Mustard seeds – 1/2 tsp
Sambar powder – 1 tbsp
Turmeric powder – 1/4 tsp
Salt – 1 tsp or as reqd
Hing gen pinch
Curry leaves – 1 sprig
Coriander leaves – 2 tbsp
Oil – 1 tbsp
Chop brinjal into medium sized chunks and rest in a bowl of cold water.
Add tamarind in one cup water for 15 minutes, extract the juice and discard the pulp.
Pressure cook moong dal until mushy.
How to make:
Heat oil in a pan add mustard seeds once it splutters, add curry leaves, hing. Add onion, green chillies saute until it turns crunchy, add brinjal turmeric powder, sambar powder, salt saute well and cook it covered with a lid.
Add tomatoes and cook until they soften. Now add tamarind water and cook until raw smell leaves.
Add mashed dal mixture and bring to good boil. Remove from heat and add chopped coriander leaves.
Serve this kathirikai ghotsu with ven pongal. It’s a easy recipe and goes well with all South Indian tiffin varieties too.