Tomato Gotsu

Tomato gotsu is a South Indian side dish made with tomatoes, spices, and besan flour. It is typically served with dosa or idli, which are popular Indian breakfast items. The dish is tangy, slightly sweet, and has a thick, gravy-like consistency. It can also be enjoyed with rice or chapati. It is a versatile dish that can be customized with additional vegetables or spices according to personal preference.

Tomato Gotsu

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Recipe by S Kamala Course: ChutneyCuisine: IndianDifficulty: Easy
Servings

5

servings
Prep time

5

minutes
Cooking time

20

minutes

Learn how to make a delicious and easy chutney with tomatoes. This flavorful tomato Gotsu is the perfect accompaniment for idli or dosai.

Ingredients

  • Tomato – 4 Nos (fully ripened)

  • Besan flour – 2 teaspoons

  • Big onion – 1 chopped finely

  • Green chillies – 2 chopped finely

  • Red chilli powder – ½ teaspoon

  • Turmeric powder – a pinch

  • Oil – 4 teaspoons

  • Mustard – ½ teaspoon

  • Urad dhal – 1 teaspoon

  • Jeeragam (Cumin) – 1/2 teaspoon

  • Asafoetida powder – two pinches

  • Curry leaves – few

  • Salt – 1 teaspoon or as per taste

Directions

  • Score the tomatoes with a cross cut at the base and microwave for 3-4 minutes. Allow them to cool, then peel off the skin and blend into a puree.
  • Season the tomato puree with red chilli powder, turmeric, and salt. Set aside for later use.
  • In a separate bowl, combine besan flour with enough water to create a thin batter. Set this aside as well.
  • Finely chop the onion and green chilli.
  • Heat oil in a kadai over medium heat. Add mustard seeds and wait for them to pop. Then add urad dal, cumin seeds, and asafoetida. Sauté until the dal turns a light brown color.
  • Stir in the chopped onion, green chilli, and curry leaves. Continue sautéing until the onions become translucent.
  • Pour in the seasoned tomato puree and mix well. Bring the mixture to a boil.
  • Slowly add the besan batter to the boiling mixture, stirring continuously to prevent lumps. Cover with a lid.
  • Simmer on medium heat until the mixture thickens to your desired consistency.
  • Remove from heat and garnish with freshly chopped coriander leaves before serving.

Recipe Video

Notes

  • Microwaving the tomato is a quick method for softening the tomato. You can also put the tomatoes in boiling water for 2 to 3 minutes and then remove the skin and use it.

12 Comments

  1. hi kamala,

    I tried your recipes it was very nice.
    why r u removing skin before using tomatos?????any taste different??

  2. Thank you for visiting my site and your comment.

    Yes. There is taste difference between using tomatos with skin and without skin. To get a smooth flow of the kotsu, we are using only the tomato puree. You can also use tinned readymade tomato puree for this recipe.

  3. it is good.ur blog is very useful for me. i have tried many of ur dishes.its very tasty. could u tell chutneys using gooseberry and pirandai

  4. Hi mam,
    i tried and it came out very well. My daughter is a fussy eater… but she enjoyed eating tomato kotsu with idli.Thank u mam! Will check ur site regularly.

  5. Deepika Ram

    Hi mam, Tried ur tomato kotsu and it came out very well:-) thank u so much for ur receipes

  6. Hi Mam, I tried most of your recipies
    and everything turned well . My husband and
    kids enjoy a lot whenever I cook , following
    your recipies. Thanks a ton from all of us.
    If possible pls post some Indian veg breakfast
    Recipes with less oil. I would be really really
    Grateful to you . Thankyou once again.

    • Hi Gayatri,

      Thank you for your kind words. There are lot of veg breakfast even without any oil. Try Idli/Idiyappam/Puttu – check for recipes in the “Breakfast” catagory of this site.

  7. Parvathy subramanian

    Hi, I tried your tomato kotzu recipe. Came out very well. Am a regular follower of your columns

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