Kalyana Tomato Gotsu
On a very cold winter morning a good breakfast and a hot cup
of coffee for a good start of the day.
Being a idli lover I wanted to make something good as a side
for my extra soft idlis. It's been a while since I made this
tomato gotsu.
In India in marriages there will be always tomato gotsu with
idli for breakfast. I often make tomato gostu at home and it is one
of my husbands favorite.
And when you give it a try believe me though it is a runny
gravy, the aroma of freshly made tomato puree with the tamarind
extract & Asafetida with tangy and spicy and with a touch of
sweetness goes extremely well with soft idlis and it
is unbeatable.
Preparation Time : 15 mins | Cooking Time : 20 mins | Serves : 3-4
Ingredients
- Tomato - 2 large nos
- Onion - 1 medium size
- Mustard seeds - 1 tsp
- Channa Dal - 1 heaped tbsp
- Green chillies - 1 big size
- Tamarind extracted from 1 gooseberry size
- Turmeric powder - 1 tsp
- Chili powder - 1 tsp
- Asafetida - 1/2 tsp
- Coconut paste - 1/4 cup
- Jaggery - 1 tsp
- Salt to taste
- oil as needed
- Curry leaves for garnishing (optional)
Instructions
- In a pan add the tomatoes with water and cook for 5 to 7 mins till the tomato skin peels off.
- Then peel off the skin and grind the tomatoes into a puree and keep it aside.
- Heat a kadhai, add oil and splutter mustard seeds with curry leaves.
- Then add the channa dal fry for few seconds. Add the chopped onion fry it till translucent.
- Now add the tomato puree, turmeric powder, Salt to taste, chilli powder, Asafetida & tamarind extract. Cook will till the raw smell of tomato, chilli powder & tamarind extract is gone.
- Then add the coconut paste and cook for two minutes & then add the jaggery before switching off the stove.
- Garnish with curry leaves.
- The best combo for tomato gotsu is Idlies.
Cooking Tips
- The gravy should be in a runny constituency. For a slight thickness I added some coconut paste it is optional. Even without the coconut paste it will taste good.
- Jaggery is another optional Ingredients. I used jaggery
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