Ven Pongal & Brinjal Gotsu | Margazhi Day 2

Ven Pongal & Gotsu — A Traditional Feast for Margazhi Thirupavai Day 2

Every year when Margazhi arrives, our home fills with the scent of Idhayam ghee simmering on the stove, and I am reminded of the joy of simple, soulful cooking. Today — Day 2 of Thirupavai — we offer our favorite temple-style Ven Pongal with tangy Gotsu, made with ingredients from Sulochi Iyengars Food Products.

If you enjoyed our Srirangam Jeera Sweet Prasadam Margazhi special recipe, you’ll love this comforting combination:
ЁЯСЙ Check it out here:
https://iyengarpodi.blogspot.com/2025/12/srirangam-jeera-sweet-prasadam-margazhi.html


Why Ven Pongal & Gotsu on Thirupavai Day 2?

Margazhi — a month of devotion, melody, and mindful living — is best honored with food that nurtures body and spirit. On Day 2 of Thirupavai the verses inspire purity and simplicity. And what can be more wholesome than a warm bowl of Ven Pongal drizzled with ghee and paired with zesty Gotsu?

Ven Pongal (Serves 3–4)

Ingredients

  • Raw rice  – 1 cup

  • Moong dal (yellow split gram) – ¼ cup

  • Black peppercorns – 1 tsp

  • Cumin seeds (jeeragam) – 1 tsp 

  • Ginger, finely chopped – 1 tbsp

  • Cashews – 10–12

  • Curry leaves – 1 sprig

  • Ghee  – 2–3 tbsp

  • Salt – to taste

  • Water – 3 3/4 cups

Method

  1. Roast the Dal:
    Dry roast moong dal on medium flame until light golden and aromatic.

  2. Cook Rice & Dal:
    Wash rice and roasted dal. Pressure cook with 3 3/4 cups water until very soft and mushy.

  3. Tempering:
    In a pan, heat ghee. Add cumin seeds, peppercorns, cashews, curry leaves, ginger, Saut├й until cashews turn golden.

  4. Combine:
    Pour the tempering into the cooked rice-dal, add required salt mixture and mix gently to achieve the classic creamy texture of Pongal.

  5. Serve Hot:
    A dollop of ghee on top elevates the flavor — perfect for a Margazhi morning offering.

Tip: The aroma of ghee and freshly roasted spices is reminiscent of the temple prasadam at Srirangam — a connection to home and tradition that our Iyengar family cherishes.


Brinjal (Eggplant) Gotsu — Authentic Accompaniment

Ingredients

  • Eggplant (medium) — 5 to 7

  • Tamarind extract — ¼ cup

  • Onion  — 4 

  • Tomato — 3 

  • Green chillies — 6 (slit)

  • Turmeric powder — ½ tsp

  • Jaggery — 1 tsp (optional, balances tang)

  • Salt — to taste

  • Oil — 2 tbsp

  • Mustard seeds — ½ tsp

  • Curry leaves — a few

Method

  1. Prep the Vegetables:
    Wash and cube eggplant. Peel onions and chop tomato.

  2. Tempering & Cooking Base:
    Heat a tablespoon of oil; add mustard seeds, cumin seeds, curry leaves and green chillies. When they sizzle, toss in onion and saut├й until translucent. Add tomatoes and cook until soft.

  3. Add Spices & Tamarind:
    Stir in turmeric and salt. Pour tamarind extract and a little water. Add eggplant cubes. Simmer until eggplant is cooked through and the sauce slightly thickens. If you like a hint of sweet, add jaggery.

  4. Finish:
    Once the gotsu has a rich tang and the eggplant is tender, switch off the stove and garnish with a few fresh curry leaves.

The tang of brinjal gotsu cuts through the richness of the pongal beautifully — creating the classic breakfast pairing that Tamil homes cherish.

Final Note

Food in Margazhi is more than just nourishment — it’s devotion translated through taste and tradition. Many of us grew up hearing the sizzle of ghee and the crack of peppercorns long before the sun rose. I hope this detailed recipe — directly referencing our video — helps you cook with confidence and discover the richness of Sulochi Iyengars Food Products along the way.

Watch the Recipe Video




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