You can call Ven Pongal a traditional South-Indian Khichidi. We make this on Thai Pongal day, which is a harvest festival (like baisakhi or makara sankaranti). Makara Sankranti/Thai Pongal celebrates the resumption of the sun's 'journey northwards' where the days get longer.
Ven Pongal is usually had at breakfast or dinner. Tamilians normally have this dish with coconut chutney/sambar. Gotsu is an andra side dish that usually accompanies ven pongal/idle/dosa in Andra Pradesh. I learnt this recipe from Sandhya Chitti (aunt), who is married to an Iyengar from tirupati. I am guessing she learnt it from her mother-in -law :). The eggplant and tomatoes stewed together in tamarind sauce, gives the gotsu a tangy flavor; while jaggery and onions add sweetness to the dish.
Ingredients for Gotsu:-
1 medium sized eggplant chopped (small size)
1 small onion chopped
1 medium sized tomato chopped
1 tsp tamarind paste
1 tsp mustard seeds
1 tsp urad dal
1 tsp of jaggery powder
1 tbl spn of sambar powder
2 dried red chillies
1/4 tsp of turmeric powder
1 tbl spn of oil
few curry leaves
asafoetida powder
1 cup of water
salt to taste
Method:-
In a pan heat oil and add mustard seeds. Wait for them to crackle.
Add urad dal,red chillies and asafoetida. Fry well till urad becomes golden brown.
Add onions , turmeric powder and sambar powder. Fry till onions get transparent.
Add the tomatoes with tamarind paste and water.
Add the eggplant pieces and cook well till they become soft.
Mash the eggplant slightly.
Serve with ven pongal.
Ingredients for Ven Pongal:-
2 cups of rice
1 cup of dhuli moong dal/pasi paruppu
2 tsp of jeera
1 tsp of coarsely ground black pepper
1 inch ginger grated
pinch of asafoetida
4 curry leaves
10 broken cashews
4 tbl spn of ghee (more the better)
salt to taste
Method:-
Cook the rice and dal with 5-6 cups of water and salt in cooker (if pressure cooker is used, cook for 2 whistles). The amount water depends how mushy you want the pongal to be.
In ghee fry ginger, jeera,asafoetida,pepper, curry leaves and cashews. The cashews should be golden brown in color.
Add this to the cooked rice-dal. Using a ladle mix and lightly smash the rice while doing the mixing.
Serve hot
Ven Pongal is usually had at breakfast or dinner. Tamilians normally have this dish with coconut chutney/sambar. Gotsu is an andra side dish that usually accompanies ven pongal/idle/dosa in Andra Pradesh. I learnt this recipe from Sandhya Chitti (aunt), who is married to an Iyengar from tirupati. I am guessing she learnt it from her mother-in -law :). The eggplant and tomatoes stewed together in tamarind sauce, gives the gotsu a tangy flavor; while jaggery and onions add sweetness to the dish.
Ingredients for Gotsu:-
1 medium sized eggplant chopped (small size)
1 small onion chopped
1 medium sized tomato chopped
1 tsp tamarind paste
1 tsp mustard seeds
1 tsp urad dal
1 tsp of jaggery powder
1 tbl spn of sambar powder
2 dried red chillies
1/4 tsp of turmeric powder
1 tbl spn of oil
few curry leaves
asafoetida powder
1 cup of water
salt to taste
Method:-
In a pan heat oil and add mustard seeds. Wait for them to crackle.
Add urad dal,red chillies and asafoetida. Fry well till urad becomes golden brown.
Add onions , turmeric powder and sambar powder. Fry till onions get transparent.
Add the tomatoes with tamarind paste and water.
Add the eggplant pieces and cook well till they become soft.
Mash the eggplant slightly.
Serve with ven pongal.
Ingredients for Ven Pongal:-
2 cups of rice
1 cup of dhuli moong dal/pasi paruppu
2 tsp of jeera
1 tsp of coarsely ground black pepper
1 inch ginger grated
pinch of asafoetida
4 curry leaves
10 broken cashews
4 tbl spn of ghee (more the better)
salt to taste
Method:-
Cook the rice and dal with 5-6 cups of water and salt in cooker (if pressure cooker is used, cook for 2 whistles). The amount water depends how mushy you want the pongal to be.
In ghee fry ginger, jeera,asafoetida,pepper, curry leaves and cashews. The cashews should be golden brown in color.
Add this to the cooked rice-dal. Using a ladle mix and lightly smash the rice while doing the mixing.
Serve hot
4 comments:
Hi Preeti,
Happy Ganesh Chaturthi to you and your family.
Nice Eggplant recipe.
Even i have prepared the same dish but little different..
hey thanks a lot Jyoti :)
Ven pongal with gotsu sounds inviting.Delectable combination Preeti!!
Check out rice feast event hosted by me.
Thanks Chaitra...i sent u my contribution.
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