Now that I have decided that the main focus of this blog will be all those traditional recipes that remain with us forever, I have become more aware of how important they are in our day to day cooking. This gothsu is one such example. Easily available ingredients, easy to make and so so delicious. It goes great not only with Pongal, but also with chapathis, idli, dosa, plain rice or curd rice.
Tomato Onion Gothsu
1 medium sized onion
2 green chillies
1/4 tsp mustard seeds
1/4 tsp turmeric powder
1/4 tsp whole pepper
1/2 tsp coriander powder
1/2 tsp red chilli powder
Sugar a pinch
6-8 curry leaves
Tamarind- small lemon sized ball
2 tbsp Oil
Roughly chop the tomatoes and onions. Chop the green chillies to large pieces that will be visible in the final dish.
Soak the tamarind in slightly warm water and extract. About 1 and half cups of extract will be enough.
Heat oil in a pan. Add the mustard seeds, whole peppers and turmeric powder.
When the spices begin to crackle add the chopped green chillies, curry leaves. Sautè well and add the chopped onion. Sautè well for 2-3 mins.
Add the tomatoes, and sauté for another 2 mins.
Add the coriander powder, chili powder, mix well and add the tamarind extract.
Add required amount of salt and let the gothsu cook on a medium flame.
The gothsu is cooked till it reaches the right consistency and the raw smell of the tomatoes is gone.
When it reaches the right consistency add a pinch of sugar and switch of the heat.
Garnish with curry leaves and serve.
The red chili powder can be omitted if the green chillies are spicy enough.
The time for cooking the gothsu in tamarind extract will vary depending how watery your extract was, and how thick you want your final gothsu to be. I usually cook mine till its slightly thick, but still has some water around.