Shanthi Krishnakumar's cook book

Kalyana Gothsu is a traditional, side dish for tiffin, served almost in all south indian marriages. Iyengar kalyana gothsu is popular for its unique taste, just as iyengar puliyodharai and pulikachal. It goes well with venn pongal, idli, dosa, uthappam and arisi upma. Not as thick as sambar and not too thin, kalyana gothsu is an excellent side dish and very simple to make.

INGREDIENTS:

Moong dal - 1/4 cup
Tamarind - half of the key lime size
Yellow pumpkin, brinjal, potato, carrot - 1 cup (chopped)
Tomato - 1
Sambar powder- 1 tsp.
Turmeric powder - 1/8 tsp.
Karamudhu podi (mel podi) OR All purpose karamudhu podi - 1 tablespoon

Hing - 1/8 tsp.
Salt - to taste

To temper:
Oil - 2 tablespoons
Mustard seeds- 1/2 tsp.
Green chilli -1
Dry red chilli -1
Curry leaves - 2 sprigs

To garnish:
Coriander leaves - few

METHOD:

Chop vegetables to small pieces. Cook Moong dhal with turmeric until soft, mash and keep aside.
Soak tamarind in a cup of warm water and extract juice.


Heat a thick bottomed pan, temper with the given ingredients, add chopped vegetables, add little salt, turmeric powder, sambar powder and hing, mix well. Now add tamarind water, mashed moong dal and remaining salt and allow it to boil until the raw smell diffuses. Cook covered so that the vegetables are cooked well but not mushy. Add little water if necessary. Now add the mel podi (karamudhu podi) and allow it to boil again for 2 minutes. Garnish with coriander leaves.
Serve Kalyana gothsu with Vennpongal, idli, dosa, uthappam or Arisi upma.

Recipe links for Karamudhu podi:
Karamudhu podi
All purpose karamudhu podi

Ginger has many medicinal properties. It has been used to aid digestion, reduce nausea and help fight flu and common cold. Ginger has powerful anti-inflammatory, anti-bacterial, anti-viral, and other health properties.

INGREDIENTS:

Curry leaves - 1 cup (tightly packed)
Ginger - finely chopped - 3 tablespoons
Tamarind - amla sized
Scraped coconut - 1/2 cup
Dry red chillies - 2
Pepper - 1/2 tsp.
Urad dhal - 1 tablespoon
Salt - to taste
Hing - 1/4 tsp. or hard type asafoetida- turkey berry sized
Gingelly oil - 1 tablespoon

METHOD:

Peel ginger skin and chop ginger into small pieces.

Heat a kadai, add a tsp. of gingelly oil and fry asafoetida (I used the hard type), red chillies, pepper, urad dhal to golden brown. Keep aside.

In the same kadai, add remaining oil and saute the curry leaves without moisture and without raw smell. Add ginger, give a quick saute. Allow it to cool.

First blend curry leaves, ginger, chillies and tamarind without water. Now add remaining items with very little water, salt and grind to a coarse, thick paste. Do not add too much water.

Inji Karuveppilai thogayal is ready to be mixed with hot cooked rice and ghee or sesame oil.This goes well as a side dish for arisi upma, idli, dosa and adai.

My first blog post for 2019 is an updated festival guide for Pongal festivities. I'm trying to adopt a new format for complete festival guide. Hope you like it!

Neivedhyam at our home

When festivities begin?

Festival Guide 

Before Bhogi

Turmeric Root harvested from the plant

Kolam from our home in coimbatore

Bhogi

Bholi / Poli is a must on the day of Bhogi along with General Pandigai Menu. In our house, Kadala Paruupu bonda is also made.

In Tamil Nadu, a simple ceremony - "Kaapu Kattu" is performed in all homes on Bhogi day. Neem leaves, mango leaves and Poolai Poo are tied together and kept along the walls around the house to eliminate evil forces.

Poolai Poo plant in my mom's home

Pongal

Things to be arranged before Pongal: 

Pongal Menu

We are not supposed to grind in traditional "ammi" and "kallural"(mortar and pestle), not asked for the reasons though.

Sarkarai (sweet) pongal(made in vengala panai), Vennpongal, Sankaranthi Kootu, Pongal kuzhambu along with general pandigai menu.