Vengaya Gotsu

Vengaya Gotsu is one of the man reasons why I developed such a craving for Ven Pongal. I have very pleasant memories of digging into the pungent accompaniment,savouring every last bit of it. Naturally, it placed high on the list of traditional Tamilian dishes that I wanted recipes for. Luckily, my mother's recipe is every bit as authentic as they come, and I've followed it to the letter.

For ground masala:
1 tsp dhania
1 tsp chana dal
4 red chillis

For tempering:
1/2 tsp mustard seeds
1/2 tsp methi seeds
a pinch of hing
2 red chillis
1 green chilli

2 onions, chopped (but not finely)
1 potato chopped into small pieces
1 lime sized tamarind ball, made into paste, and diluted with 1 and 1/2 cup water
Salt to taste
1/2 tsp haldi pwd
1 tbsp jaggary (powdered)
1 tsp rice flour, made into a paste with a tsp water
Til oil


Method:
Heat the oil, and fry the ingredients listed under 'ground masala'. Powder or grind and keep aside
Heat some oil in a pan, and add the ingredients listed under "tempering".
Once the mustard seeds stop spluttering, add the onions.
When the onions start turning translucent, add potatoes, tamarind water, salt, haldi pwd and jaggery. Mix well, cover the pan, and let it cook till the potatoes are well done.
Add rice flour mixed in a little bit of water. Once it starts thickening, add the ground masala and cook till you get the desired consistency.
Preferably, serve the following day with Ven Pongal.