Tomato Gotsu Recipe - Spicy & Tangy Tomato Gravy
Give this spicy and tangy tomato gravy a try and serve it as a side dish for idli or dosa. It is simple to make and it will become a regular in your kitchen.
Tomato Gotsu Recipe is a quick and easy to make, spicy and tangy tomato gravy you can prepare for a change as a breakfast accompaniment. If you do not have coconut and you need to make an accompaniment for idli dosa or pongal then this is tomato gotsu recipe will come to your rescue.
The tomato gotsu is flavoured with sambar powder and coriander powder. Green chillies added to the gotsu adds the heat. The key to making a tasty tomato gotsu is using ripe and juicy tomatoes. Also the ration of the tomatoes to onions should be more.
Serve Tomato Gotsu Recipe with Ragi Rava Idli Recipe and South Indian Filter Coffee for breakfast.
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10 M
20 M
30 M
4 Servings
Ingredients
- 2 Onions , finely chopped
- 4 Tomatoes , finely chopped
- 1 Green Chilli
- 1 teaspoon Coriander Powder (Dhania)
- 2 teaspoons Sambar Powder
- 1 teaspoon Mustard seeds
- 1/2 teaspoon Black Urad Dal (Split)
- 1 pinch Asafoetida (hing)
- 1 sprig Curry leaves
- Salt , to taste
How to make Tomato Gotsu Recipe - Spicy & Tangy Tomato Gravy
To begin making Tomato Gotsu Recipe-Spicy and Tangy Tomato Gravy, heat oil in a Pan on low heat, add the mustard seeds and urad dal and let it splutter. Saute till the urad dal turns golden brown in color.
After the urad dal has turned brown add the asafoetida and curry leaves and let it crackle.
Once done add the finely chopped onions and sauté till the onions turn translucent.
Now, add the finely chopped ripe tomatoes, stir and cook until the tomatoes are well cooked and mushy.
Once the tomatoes are soft and mushy add the coriander and sambar powder, 1 cup of water and season with salt.
Cover and simmer the Tomato Gotsu for 10 minutes till the oil separates on the sides of the pan.
Turn off the heat and transfer the Tomato Gotsu into a serving bowl and serve.
Serve Tomato Gotsu Recipe with Ragi Rava Idli Recipe and South Indian Filter Coffee for breakfast.
Nithya Anantham
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.
