Kalyanam means marriage. This chutney is often served at marriages. But nothing prevents one from making this frequently at home, as I did. The most well known of gothsus is the eggplant one. The ones made with tomatoes are also very popular. These use a single vegetable. In kalyana gothsu, the vegetables used are normally turnips and eggplants. However, one can use any vegetables of choice. For example, carrots and potatoes. Also onions, if you so desire, There is no hard and fast rule. I made this the classic way with just turnips and eggplant. Needless to say, it tasted wonderful.

Ingredients
1/2 cup chopped turnips and eggplant, chopped fine
1/2 tomato, chopped fine
1/4 cup green gram (moong dal, payatham parupu)
2 tbsp Bengal gram (chana dal, kadalai parupu)
1 cup tamarind extract
3/4 tsp sambar powder (recipe in this blog under “Chutneys & Powders”)
1 green chili, slit
A pinch of asafoetida (hing, perunkayam)
1/2 tsp date paste
1 tsp mustard seeds (sarson, kadugu)
1/2 tsp turmeric powder (haldi, manjal podi)
1 sprig curry leaves
Salt to taste
Method
Soak the green gram for 30 minutes
Add warm water to the tamarind and extract 1 cup of juice
Heat a pressure cooker and add the mustard seeds, Bengal gram and green chili
When the mustard seeds start spluttering and the gram turns golden brown, add the tomato and cook for about 2 minutes
Add the turnips and eggplants and continue to sauté for about 3 minutes
Add the tamarind juice, sambar powder, salt, asafoetida and turmeric powder
Drain and add the soaked green gram
Pressure cook for 3 whistles
Switch off flame and let the pressure release
Then add the date paste and mix well
Garnish with curry leaves
Serve hot with idli, dosa, pongal…
Or use it as a delicious dip
Enjoy!