Recipe Gotsu, Sambar, Vetha Kozhambu, Chenai Masiyal, Vaazhakkai Koottu, Mor Kozhambu, Varuthu Aracha Mor Kozhamnu (VAMK)

Gotsu, Sambar, Vetha Kozhambu (VK) are dishes which are kinda similar.

In each of them, boil imli juice (puli thanni), a bit of solid hing (asafoetida), cut green chilies and tomato, salt. Sautee mustard, methi, urad dal, haldi powder. Add curry leaves. Add the powder(s), vegetables and boil.

Longitudinally cut vegetables (LCV) - drumstick, pumpkin, brinjal, bhendi, can be added for sambar and VK.

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                                                Gotsu             Sambar          VK
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Powder to be added              1:1                     1:0            1:1

Click above link for recipe                                             
for making powder

Ratio of sambar powder to vk powder mentioned above
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Additional Vegetables         Fried onion +          LCV                LCV

                                            fried brinjal +       (as explained above)

                                 mashed boiled potato

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Additional seasoning             Chana dal               None             Chana dal + 

                                                                                                   Chundakkai
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Additional leaves        Dhaniya, curry     Dhaniya, curry   Only Curry
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In Chenai Masiyal(CM), Vaazhakkai Koottu (VK), Mor Kozhambu (MK), VAMK - coconut needs to be ground in each of them.

Yam (Chenai)  must be cut in the size 3/4 inch square by 1/4inch thick. Raw banana should be cut into 1cm cubes. 
Mix the vegetables in water (in case of VK, use imli water), add salt and additional  spice and boil. Grind the stuff after frying. Add the ground stuff to boiling stuff. Add dhaniya leaves. Sautee mustard, urad dal, haldi powder and hing powder. Finally add the stuff for sourness (in case of VK, imli is added in the beginning itself).

                             CM              VK                      MK                 VAMK
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Sourness               Lemon         Imli water        Buttermilk        Buttermilk
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When to add 
sour stuff               End              Start                   End                    End
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Vegetables            Cut yam       Cut raw banana     LCV                  LCV

                           (as above)    (as above)             (as above)       (as above)
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Any other spice    Solid hing       Solid hing             None             None
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Fry                       None             Chana dal+         None           Chana dal+
                                                Urad dal                                 Urad dal +
                                                                                              Methi
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Grind the fried   Red chili +           Red chili +          Methi+          Red chili +
stuff PLUS         green chili +                                green chili      green chili
coconut PLUS     ginger
Jeera 
PLUS                   
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Coconut is also to be fried at the end in VK and VAMK before its ground with the rest.

Pooshnikkai / snake gourd koottu:

Cut white pumpkin / podalangai into small pieces. Boil it. 

Grind coconut, jeera, green chilli, little rice, salt. Mix this with boiled vegetable. Add tarka.

Tarka will include chana dal apart from hing powder, haldi powder, mustard seeds, urad dal. 

In Tomato Kozhambu:

1. Grind roasted dhaniya,  chana + tuvar dal + red chili + pepper + jeera 
2. Boil tuvar dal
3. Boil tomato, drain the water, remove the skin, then mash tomato, add solid hing,  cut green chilies, boiled tuvar dal.  Sautee mustard and urad dal. And boil.

The first step can be replaced by putting rasam powder.

Boiled Tuvar dal and the rest.

Final Tomato Kozhambu

In Pattani Chadam (Peas rice)

1. Boil peas mixed with salt. 
2. Fry cashew,  sautee mustard + urad dal.
3. Or grind tuvar dal + chanal dal,  red chili + dhaniya, jeera, pepper
4. Mix all with boiled rice and dhaniya leaves.

Step 3 can be replaced with rasam powder.