Pongal Gojju | Tamarind Chutney(Stew) for Pongal

Pongal is a commonly served with coconut chutney or sambar in the hotels but at my place it is usually served with a tamarind stew(chutney). I personally enjoy both the combinations with pongal but I prefer tamarind chutney to pair with pongal when it is prepared at home. Pongal itself has lot of variations like - Khichdi as it is called in North India and it is usually served with Kadhi with various variations,Pulagam which is a dry version of pongal and is famous in Rayalaseema region of Andhra and it is usually served with Peanut Chutney,Khara Pongal which is a spicy version and is from the state of Karnataka which does not need any accompaniment or one can pair it with simple coconut chutney.

Coming to today's post - Tamarind Gojju, we prepare 2-3 variations for this tangy chutney.I have already posted a different version of  Pongal Gojju where dry coconut is used and today I am posting a version with the fresh coconut.Both the versions are almost similar but the taste and texture varies.

As pongal is very mildly spiced, a sweet,spicy and tangy Tamarind Gojju pairs up beautifully with Pongal.If you have not tried this combination do give a try for a change,I am sure you will like it.You can pair this Pongal Gojju with Ven Pongal, Oats Pongal, Rava Pongal and Pulagam.

Pongal Gojju | Tamarind Chutney for Pongal Recipe:

Serves 2

Prep time:5 mins | Cooking time: 15 mins | Total time: 20 mins

Cuisine: South Indian | Category: Side dish

Ingredients:

1 big lemon sized Tamarind

2 tbsp Jaggery

1/2 tsp Turmeric powder

a sprig of Curry leaves

1 tbsp Chana dal

1 tsp Urad dal

1/2 tsp Mustard seeds

1 tbsp Oil

to grind:

3 tbsp grated fresh Coconut

2 tbsp Fried gram/Chutney dal

2-3 green chillies

1 tsp Cumin seeds(optional)

Salt to taste

Method:

• Grind grated coconut, green chillies,fried gram, cumin seeds and salt to a fine paste by adding and keep it ready.
• Soak tamarind in hot water and extract pulp and keep it ready.
• Heat oil in a kadai and crackle mustard seeds and add urad dal and chana dal and fry until it turns light red in color.Add curry leaves and fry until they wilt.
• Add the ground chutney, tamarind pulp,turmeric powder and jaggery and mix nicely and let it come to a boil and simmer it for 5 mins or until reduces to a thick gravy.Switch it off.

Serve it with hot Ven Pongal/ Oats Pongal/ Rava Pongal/Pulagam.

Notes:

1. You can use even dry coconut instead of fresh coconut.
2. My mom does not use cumin seeds in this version. I also add it on and off for a different flavor.
3. Adjust jaggery according to your taste buds and balance the flavours. It should be sweet,tangy and spicy.

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