Gotsu is saucy gravy made in South Indian Tamil homes to accompany rice dishes and steamed rice dumplings called idlis. Gotsu is usually made as a quick salsa like sauce to go with any dish on the menu.  

About the recipe

This tomato onion gotsu is one that my Mom used to make to accompany a lentil and rice dish called pongal.  Mom’s simple rice pongal along with her tomato gotsu were always a hit in our home and was truly comfort food.  One can serve gotsu warm or at room temperature over your favorite rice dish, or even over chicken or fish.

For a simple and quick tomato and onion gotsu give this recipe a try.

Tomato Onion Gotsu

Ingredients:

• 1 15 oz can stewed tomatoes in their juices
• 1 medium onion finely cut
• 1 inch piece of ginger finely grated
• 2 tbsp ghee
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp asafetida powder
• 1/2 tsp turmeric powder
• A few curry leaves if you have
• 1/4 tsp Chili powder or as much as you want
• Salt
• 1/2 tsp sugar
• Fresh cilantro for garnish

Directions:

• In a small pot heat 2 tbsp ghee. Add the mustard seeds and let them splutter. Next add the cumin seeds and brown for 2-3 seconds.  Add asafetida powder, ginger and turmeric powder and fry in the ghee for 2-3 seconds.  Immediately add the onions and sauté until translucent.
• Add the can of stewed tomatoes, salt, sugar and chili powder.  Cook the tomatoes in the spices for 3-5 minutes.  Add 1/2 cup water if you find the sauce getting too thick.
• Turn the stove off and add fresh cilantro.  Gotsu is ready.

• Serve gotsu warm or at room temperature over your favorite rice dish, over chicken or fish.