Tomato Gothsu - Idli Side Dish

Idli is the staple breakfast dish in many parts of India. This soft, white circular food item is considered as one of the most recognizable food items among the vast array of Indian cuisines. Though it may have originated in Southern India, almost every Indian family loves idli. Whether it is as a breakfast staple or as a dinner treat, idlis are an essential part of Indian cuisine. Idlis, however, can be bland and need accompaniments. Idlis go best with idli side dishes. These include chutneys, rasam, sambar, gothsu, and other accompaniments. One of the most popular and loved idli side dishes is tomato gothsu. Tomato gothsu is a spicy and tangy accompaniment. This idli side dish is extremely versatile and can be added to any bland dish to spice it up. It is also called Thakkali Kotsu. It is very healthy and takes very little time and effort to prepare. It is not just one of the idli side dishes, but it can also be eaten with dosas and with breakfast parathas.

Tomato Gothsu Info:

Prep Time

10 Mins

Cook Time

20 Mins

Total Time

30 Mins

Cuisine

Indian

Category

Side dish

Tomato Gothsu Ingredients:

  • Tomatoes – 4 large, finely chopped
  • Onions – 2 medium, finely diced
  • Green chilies – 2 whole
  • Coriander powder – 1 teaspoon
  • Sambar powder – 1 teaspoon
  • Mustard seeds – 1 teaspoon
  • Turmeric powder
  • Hing powder – 1 pinch
  • Split black urad dal – 1/2 teaspoon
  • Curry leaves – one sprig or 8 to 12
  • Tamarind paste – 1 teaspoon (optional)
  • Salt – To taste
  • Sugar or jaggery – To taste

Step-by-Step Instructions:

  • Heat oil in a pan on low heat. Add the urad dal and mustard seeds. Let it splutter and
    cook till golden brown and fragrant.
  • Then add the curry leaves, turmeric, and hing.
  • Once the crackling of the curry leaves stops, add the diced onions. Sauté till the onions
    turn soft and translucent.
  • Then add the chopped tomatoes and cook till the tomatoes have turned mushy.
  • Once the tomatoes resemble a paste, add the coriander powder, jaggery or sugar, and
    chilies.
  • After stirring and mixing everything, add a cup of water and the tamarind paste and mix.
  • Then add salt to taste. The tamarind is optional but can add to the flavor of this idli side
    dish.
  • Cover the pan and simmer for 10 minutes or till the oil is separated from the gothsu. The
    oil should be separated at the sides of the pan. The consistency should be like a thick
    and chunky chutney.
  • This is when the tomato gothsu is done cooking, turn off the heat and let it rest a while.
  • After a few minutes, transfer to a bowl and serve hot. Garnish with fresh curry leaves
    and green chilies.
  • Alternatively, the curvy leaves can be fried in oil with some mustard seeds, and this can
    be poured over the top of the prepared and finished gothsu.
  • Serve alongside fresh idlis, fried idlis, dosa, and parathas.

This idli side dish can also be kept refrigerated for 2 to 3 days. It can be eaten whenever idlis or
dosas require a condiment. The spice level can be adjusted depending on preferences or
whether children will be eating this. If you are a vegetarian, you can simply remove the onions
from the recipe. Then you will have an entirely vegetarian idli side dish.