The best combination for the Ven pongal is this kotsu.Whenever my mom makes pongal she makes onlu kotsu and sometimes there will be additionally coconut chutney on the table.We always love to soak the pongal in this kotsu and gulp it....U could hardly find traces of brinjal in this kotsu even though it is the main ingredient!!!Hence it is one of the way to include brinjal for the ones who hate brinjal...
The same kotsu can be had along with Idly and Dosa.It tastes best with any of the breakfast.I love to have it with Rava Upma!!
For the recipe please press READ MORE below..
2 Nos. of Brinjal medium size(finely chop it)
1/3 cup of Moong Dhal/Pasi Paruppu
5-6 Nos of green chillies(chopped finely)
1 Tsp of Red chilli Powder
1 No. of carrot(finely chop it)
4-5 pods of garlic(optional)(chop it finely)
1 no of tomato(chop it finely)
1 tsp of turmeric powder
1/2 cup of small onions(chopped finely)
A drop of cooking oil
coriander leaves to garnish
1 Tbsp of oil
1 tsp of mustard seeds
1 tsp of urad dhal
1/2 tsp of cumin seeds/jeera
2 strands of curry leaves
2 Nos of dry red chillies
A pinch of asafoetida/Perungayam
1.Chop all the vegetables and keep it ready.While chopping brinjal(cut into fine pieces like u chop onion) put the chopped brinjal into water to avoid brinjals from getting blackened.
2.In a pressure pan add all the items mentioned in the ingredients list except corianderleaves(brinjal,carrot,dhal,onion,tomato,greenchilli,chilli powder,oil,turmeric powder,garlic).I add a drop of oil to the mixture just to arrest the foaming of the dhal mixture while pressure cooked.
3.Add enough water and pressure cook it for 2-3 whistles or until it gets cooked well.
4.Take it off from the flame and then mash the mixture lightly.Don't mash it too much.
5.In another pan add oil and then the items mentioned in "To temper"
6.After tempering ,to it add the mashed dhal cum vegetables mixture and make it to boil for some time.Add required amount of salt
7.Garnish with coriander leaves and serve it with hot Venpongal/Doa/Idly