Gotsu is saucy gravy made in South Indian Tamil homes to accompany rice dish called pongal. Gotsu is a quick salsa like sauce that can be had with any main dish.
About the recipe
This tomato onion gotsu is one that my Mom used to make to accompany a lentil and rice risotto called pongal. Mom’s simple rice pongal along with her tomato gotsu were always a hit in our home and was truly comfort food. Soft rice and lentil risotto style served all warm with melted ghee with a side of tomato gotsu would make us feel warm and cozy inside.
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.
