Potato Gotsu
- 60 min
- medium
- Serves 4
Potato gotsu, a Tamil Nadu gravy of mashed potato, moong dal, onion, tomato and tamarind with a mustard tempering. Medium-spicy, serves 4, about 60 minutes.
You’ll need: Pressure Cooker
Good for: Rainy Day
Ingredients
Moong Dal50 grams
Potato, Peeled500 grams
Water, For Boiling750 ml
Oil2 tbsp
Mustard Seeds1 tsp
Urad Dal (split)1 tsp
Curry leaves4 grams
Green Chilli, Slit12 grams
Onion, Finely Chopped1
Ginger Garlic Paste1 tsp
Tomato, Chopped2
Turmeric Powder1.5 grams
Red Chilli Powder3 grams
Salt1½ tsp
Tamarind, Soaked15 grams
Coriander Leaves, Finely Chopped6 grams
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 256kcal | 1024kcal |
| Protein | 7.2g | 29g |
| Carbohydrate | 38g | 152g |
| Fat | 8.7g | 35g |
| Fibre | 6.8g | 27g |
| Sugar | 5.8g | 23g |
Cookd masalas for potato
Method
Wash and peel the potatoes. Peel and finely chop the onion, and wash and chop the tomatoes. Wash and slit the green chillies, then wash the coriander leaves and finely chop them. Soak the tamarind in 100 ml water for 10 minutes.
Rinse the moong dal. Add the peeled potatoes, moong dal and 750 ml water to a pressure cooker. Pressure cook on medium flame for 3 whistles. Switch off and wait for about 10 minutes until the pressure comes down naturally; the potatoes should be soft when pressed and the dal fully soft.
Lift out the cooked potatoes and mash them roughly, keeping a few small pieces for texture. Keep the cooked dal and its water.
Heat the oil in a kadai on medium flame for 1 minute until hot. Add the mustard seeds and urad dal, and fry for 1 minute until the mustard splutters and the dal turns light golden. Add the curry leaves and green chillies, and fry for 1 minute until the curry leaves stop spluttering.
Add the onion and fry on medium flame for 3 to 4 minutes until soft. Add the ginger garlic paste and fry for 1 minute until the raw smell goes. Add the tomatoes, turmeric powder and red chilli powder, then cook for 5 to 6 minutes until the tomatoes turn soft and the oil starts to show.
Add the mashed potatoes, the cooked dal with its water, 400 ml water and salt. Squeeze the soaked tamarind and strain the juice into the kadai. Mix well and simmer on low flame for 8 to 10 minutes until the gotsu is smooth and slightly thick. Add the coriander leaves and switch off.
Before you start
- How long does Potato Gotsu take?
- 1 hour from start to finish. That is 15 minutes of preparation and 45 minutes of cooking.
- How many people does Potato Gotsu serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Potato Gotsu vegetarian?
- Yes. No meat, no fish and no egg.
- Is Potato Gotsu spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Potato Gotsu?
- 500 grams Potato, 15 grams Tamarind, 1 tsp Urad Dal (split), 50 grams Moong Dal, 4 grams Curry leaves, 12 grams Green Chilli, and a few more listed on this page.
- Do I need a pressure cooker for Potato Gotsu?
- No, it is cooked in an open pot.
- How many calories are in Potato Gotsu?
- About 256 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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