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Steaming hot Pumpkin Gothsu

Steaming hot Pumpkin Gothsu

Gothsu is an ideal side dish for Venn Pongal. “Pongal -Gothsu” is my family’s most favorite dish. During Autumn we get tons of pumpkins here in Boston. Boston is famous for its “Pumpkin Fest”. Every year thousands of people gather in Boston City Hall plaza for pumpkin carving and lighting event. It’s one of a kind experience to see 1000’s of pumpkins glow in the dark. So, I try to use a lot of pumpkin in my cooking around that time of the year. When my husband brings home a pumpkin from the grocers, it goes without saying, he wants me to do Gothsu.

Boston's Pumpkin Fest

Boston's Pumpkin Fest

Ingredients:                                                              Gothsu making

  • Pumpkin’s diced -11/2 cup.
  • Big onion chopped-1 cup.
  • Tomato chopped-1.
  • Green chilly-3.
  • Curry leaves-few.
  • Oil- 2 tsp.
  • Mustard seeds-1/2 tsp.
  • Urad dhal-1tsp.
  • Channa dhal-1tsp.
  • Salt-to taste.
  • Turmeric-1tsp.
  • Sambar powder-11/2 tsp.
  • Jaggery-a bit.
  • Roasted channa dhal powder-2tsp.
  • Tamarind-1/4 tsp.

Method:

Take oil in a kadai—– add mustard seeds,urad dhal, channa dhal—— green chilly,curry leaves—- saute chopped onions—— add pumpkin—— add tomatoes——— add water to required consistency— salt,turmeric, sambar powder——-t amarind extract——- let it cook for sometime—— finally add  jaggery and roasted channa dhal powder to thicken—— Enjoy!

Note:

The other popular vegetables used for Gothsu are Bringal and Capsicum.

I will be posting Sambhar powder’s recipe in my blog soon.

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Rojapoo Chutney

There is a story behind the name Rojapoo chutney. “Rojapoo” means Rose. Back home, we had  a friend Shyamala maami, who would always say, “I made rojapoo chutney” and would also give us some sample of most of the items she cooks. As children my brother and I would believe that she actually put edible rose petals in them. Later when I grew up, I found that it was just a name given to the chutney for its  bright color, just how Idlis are compared to “Mallipoo”-Jasmine.

Sudachuda Malipoo Idlis with Rojapoo chutney-What a mind blowing combination from Chettinad Cuisine.

Ingredients:

  • Sour  Tomatoes-2 (Sour ones are hard to find in the US. everything has to be  sweet here).
  • Big onion-1.                                                                     Rojapoo chutney ingredients
  • Small pearl onions-red variety-4 nos.
  • Red chillies-dry-2.
  • Gingelly oil-3tsp.
  • Salt to taste.
  • Mustard seeds.
  • Split urad dhal.

Method:

  1. Chop the onions and tomatoes into small pieces.
  2. Take oil in kadai and saute the chillies, onions-both big and small.
  3. Then add the tomatoes to the kadai and let it cook.
  4. Grind them to a fine paste and add salt.
  5. Season with mustard seeds and urad dhal.

Goes well with Idli and Dosa and Oothappam.

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Coriander Chutney

Ingredients:                                                Coriander chutney ingredients

  • Coriander Leaves-1 bunch.
  • Green chiilies-2.
  • Tamarind or puli-1/2 tbs.
  • Ginger- a small bit.
  • Coconut scrapes-2 tsp.
  • Raosted channa dhal-1tsp.
  • Salt to taste.
  • Asafoetida -a pinch.
  • Oil -1tsp for seasoning.
  • Mustard seeds.
  • Split urad dhal.

Method:

  1. Grind all the above ingredients together in a mixer with a little water and season with mustard seeds and urad dhal.

Note: Always wait for the mustard seeds to splatter and then add urad dhal.

Mint chutney can also be done the same way.

 

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Coconut chutney

Ingredients:

  • Coconut scrapes-1 cup .                 Coconut chutney ingredients
  • Roasted Channa dhal-4 tsps.
  • Green chilly-2-3.
  • Salt to taste.
  • Mustard seeds-1tsp.
  • Split urad dhal-1tsp.
  • Oil for seasoning.

Method:

  1. Grind coconut, green chillies and channa dhal with little water.
  2. Add salt.
  3. Keep oil-1tsp and add mustard seeds. When it splatters, add urad dhal and pour over chutney.
  4. Mix them right before serving, so the urad dhal is crunchy.

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 Avial

 

Avial is a traditional dish of Kerala. It is a very tasty and healthy dish, as it contains lots of vegetables. My mother used to cook this a lot. Whenever she does avial, she would also make plain thur dhaal, so we can have parupu saadham with a drop of ghee with avial side. And she would make the avial little dilute, so we can have avial mixed with rice-with lemon pickle as side.

Avial veggies Vegetables Used: Clockwise

Carrots, beans,potatoes,White pumpkin,Raw bananas,Avaraikai-broad beans,chakottai-jackfruit seeds,Chowchow-chayote,Drumsticks.

Other vegetables that may be used in avial preparations:

Raw mango pieces,Orange pumpkin,Cluster beans-kothavaranga, suran-senaikizhangu or  malabar Yam.

 Ingredients:

  • Vegetables peeled and chopped lengthwise into 1 1/2 inch pieces-3/4th cup in each variety.
  • Coconut oil-3tbl sps.
  • Curry leaves-1string.
  • Fresh thick Curd-1/2 cup.
  • Salt to taste.
  • A pinch of turmeric.(optional).

Grind to a paste

  • Grated fresh coconut-1 cup.
  • Cumin seeds-11/2 tsp.(optional).
  • green chillies-6 or depending on your spice level.
  • Raw rice- 1tsp-soaked in water-for better consistency.(optional).

Preparation:

  1. Keep a wide pan with a little water in heat.
  2. I would start by putting drumsticks first, allow it to cook for 3 or 4 min, followed by carrots, broad beans, beans etc. I would add soft vegetables like potato in the last-so all the vegetables are evenly cooked.
  3. Mix the ground paste to whipped curds, with a pinch of turmeric and salt and add it when the vegetables, when theyare about to be done.
  4. Reduce the flame and stir the gravy occasionally, so the curds don’t disintegrate
  5. Garnish with curry leaves just before removing it from heat.
  6. Pour warm coconut oil over and avial and cover it, so the aroma doesn’t escape.

Note: Avial  is a customary side  dish for Malabar adai. Can be done with 4 or 5 vegetables also.

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