I am happy to share yet another delicious post, Tomato Onion gothsu.
Typically one associates Gothsu with the chargrilled brinjal gravy which is the normal accompaniment for Pongal and a famous dish from Chidambaram.

Happily our mothers and grandmas have always found delicious ways to substitute the process and dish with a simple one called the tomato onion gothsu, which uses simple ingredients and no complicated process. Ideal for those who wander into the kitchen once in a while or bachelors who do not want to fuss with roasting grinding.No need to use tamrind also.

Iam still amazed, at these variety of side dishes that one can choose to have with Idlis, dosas or pongal.
This is perfect when you dont want to spend time in the kitchen , yet need a tasty side dish, no coconut, no grinding etc.This dish is almost regular in my house as I am also looking for quick getaways from my kitchen on the hot summer days.

Ingredients:

4 small ripe tomatoes.

3 medium size onions.

4 green chillies finely chopped.

1 tbsp any sambar or rasam powder in the house.

Pinch of turmeric powder .

1 tsp coriander powder ( optional )

Pinch of asafoetida powder.

1 tsp cumin seeds.

1 tsp chana dal

1/3 cup moong dal , pressure cooked or cooked on stove top.

1/2 tsp mustard seeds.

2 tbsp oil

salt to taste.

2 tbsp finely chopped fresh coriander leaves.

Method:

1. Chop the tomatoes, onions fine . Chop the green chillies also finely.

2. Take a pan, add oil, let it heat up, add the mustard seeds, let it crackle, add cumin seeds, the chana dal also, when it turns golden ,add the green chillis . Then add the chopped onions, let it turn translucent, add the tomatoes and keep stirring to sautee well,add turmeric powder, rasam powder or sambar powder, salt, asafoetida powder, coriander powder. Throw in some sprigs of curry leaves too to give a nice aroma while cooking.

3. Add 2 cups of water or enough to cook the tomatoes and onions to a smooth mixture, lower the flame and cook covered. Keep the moong dal to cook till soft.

4. When the moong dal/Paasi paruppu is cooked and cooled, mash well with a ladle and keep aside.

5. When the tomato onion gravy mixture seems to be thickening, add the mashed dal and little more water to lighten a bit if the gravy appears to be thickening too much.

6. Add the chopped coriander leaves and cook the tomato onion gothsu for 2 more minutes till a nice aroma is imparted after adding the dal and the coriander leaves. Remove from flame.

7. At this point you can decide to keep the gothsu consistency a bit thicker or little thin like a sambar by adding little water at the last stage.

I prefer to keep it a bit like sambar as I also use the same for rice , instead of sambar.

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