- Tomato – 4 Nos big one fully riped
- Besan flour – 2 teaspoon
- Big onion – 1 chopped finely
- Green chillies – 2 chopped finely
- Red chilli powder – ½ teaspoon
- Turmeric powder – a pinch
- Asafotida powder – a pinch
- Curry leaves – few
- Oil – 4 teaspoon
- Mustard – ½ teaspoon
- Urad dhal – 1 teaspoon
- Salt – 1 teaspoon
- Put the tomatoes (whole) in a vessel and pour water to cover the tomatoes. Bring to boil. When it starts boiling, cover with a lid and switch off the stove. Leave it for ten minutes.
- Then take out the tomatoes gently and peel off the skin. Put the flesh in a vessel and mash it nicely and take the puree. (You can grind it in a mixie also. But sometimes, when you grind hot tomatoes, it will spill all over. Take extra care). Add turmeric, red chilli powder and salt to the puree and keep aside.
- In a kadai put the oil and when it is hot, add the mustard. When it pops up, add urad dhal and asafetida powder and fry till the dhal turns light brown.
- Add chopped onion, chillies and curry leaves and fry till the onions are transparent. Add the tomato puree and mix well. When it starts boiling, add the besan flour mixed with water. Stir well and close with a lid.
- Cook on medium flame till it become slightly thick. Remove it and garnish with coriander leaves.
This tomato kotsu goes well with idli or dosai.