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. 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. Here is the recipe for Mom’s pongal recipe. For a simple and quick tomato and onion gotsu the recipe is below.
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.