“Gothsu” refers to a chunky style gravy… almost like a light version of salsa which can be made in quickly to feed a crowd. Today’s recipe is all about Tomato Onion Gothsu…most South Indian gotsu recipes include a hint of dal and made without ginger garlic and even sometimes without onion… a typical Brahmin style recipe.
Restaurants serve this as a side dish for idli dosa and usually have sauteed onion and tomatoes tempered with spices and cooked till mushy… Today’s recipe is also a Gotsu/ Kothsu, primarily made with tomatoes & onions but totally a different style… this is our family style which includes ginger, garlic and coconut.
The highlight is you use more tomato compared to onion along with freshly crushed chunks of ginger and garlic and gravy flavored with light coconut paste. This may be new to many… you can call it curry, thokku, chutney or whatever but we call it “thakkali gotsu” and it tastes the best!
Here is another special Gotsu recipe from our page ….. Brinjal Gothsu
Some tomato based sides to try from our page….
|Tomato||6 (about 2 cups chopped)|
|Onion||1 cup (chopped)|
|Ginger||2 inch piece crushed|
|Garlic||8 cloves crushed|
|Green Chilies||3 slit open|
|Turmeric powder||1/2 teaspoon|
|Red Chili powder||1 teaspoon|
|Salt||3/4 teaspoon (or to taste)|
|Sugar||a tiny pinch|
|Coconut paste (diluted with 1/2 cup water)||5 tablespoons grated coconut|
|Mustard seeds||1/2 teaspoon|
|Split black gram||1/2 teaspoon|
|Cumin seeds||1/2 teaspoon|
|Curry leaves||6 leaves|
|Coriander leaves||a few for garnish|
Lets see how to make this Tomato Onion Gothsu
Heat oil in a kadai, temper with mustard seeds, split black gram, cumin seeds and curry leaves. Sprinkle the asafoetida.
Add in green chilies, onion, crushed ginger and garlic. Saute till the onion turn translucent.
Now add in the chopped tomatoes and cook for some time.
Add in turmeric powder, red chili powder, sugar and salt. (sugar adds nice touch to the tangy tomatoes making it slightly sweet)
Bring down the flame to low, cover with lid and cook for 10 minutes.
Once its done, the tomatoes gets cooked perfectly to a mushy taste… the oil will separate on top. Switch off and garnish with coriander leaves.
You may finish at this stage.. if you like but to make it much more tasty, hop to the next step.
Add this stage add in the thin coconut paste and give it a quick stir.
Serve it with piping hot thuni idlies or kal dosai or even with chapati!
This is how we ate!
- Serves 4 to 5
- That coconut paste makes all the difference, do try.