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
- 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
- 1/2 tsp sugar
- Fresh cilantro for garnish
- 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.