Tomato Gotsu, Thakkali Kuzhambu

Tomato Gotsu, Thakkali Kuzhambu

Tomato Gotsu

Tomato Gotsu tastes best at dinner time in winter. Hot Pongal, Tomato Gotsu and a Papads make a sumptuous and filling meal which is easily digestible.

I am posting this Tomato Gotsu Recipe along with Pongal Recipe because it is my favourite combo Food. The tangy, sweet and mildly spiced gravy goes very well with Pongal, Plain Steamed Rice or Rotis. It requires minimum ingredients and lesser time to prepare.

Tomato Gotsu tastes best at dinner time in winter. Hot Pongal, Tomato Gotsu and a Papads make a sumptuous and filling meal which is easily digestible.

Some parts of Tamil Nadu Serve this Gotsu or Kuzhambu along with the breakfast. Tomato Gotsu tastes best at dinner time in winter. Hot Pongal, Tomato Gotsu and a Papads make a sumptuous and filling meal which is easily digestible. One can replace Tomatoes with Shallots or Brinjal Cubes for a slightly different Taste. Unlike Vatha Kuzhambu it does not require any masala paste or powder. So it can be a sought of instant dish.

Let us see how to make Tomato Gotsu.

Tomato Gotsu
Serves 2
Tomato Gotsu tastes best at dinner time in winter. Hot Pongal, Tomato Gotsu and a Papads make a sumptuous and filling meal which is easily digestible.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
164 calories
15 g
0 g
12 g
3 g
1 g
499 g
193 g
5 g
0 g
10 g
Nutrition Facts
Serving Size
499g
Servings
2
Amount Per Serving
Calories 164
Calories from Fat 101
% Daily Value *
Total Fat 12g
18%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 0mg
0%
Sodium 193mg
8%
Total Carbohydrates 15g
5%
Dietary Fiber 3g
13%
Sugars 5g
Protein 3g
Vitamin A
47%
Vitamin C
199%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Ripe Tomatoes : 2 Medium Sized
  2. Tamarind : Gooseberry Sized soaked in warm water
  3. Jaggery : 2.5 tbsp. or as per taste
  4. Green Chillies : 2
  5. Chilli Powder : 1 tbsp.
  6. Roasted Fenugreek (Methi) Powder : 1 spoon
  7. Rice Flour : 1.5 tbsp.
  8. Water : 2 cups
  9. Oil : 1.5 tbsp.
  10. Bengal Gram : 1 spoon
  11. Mustard and Cumin Seeds : 1 Spoon each
  12. Turmeric Power and Asafoetida : A pinch each
  13. Salt : As per taste
Instructions
  1. Heat Oil in a sauce pan and once hot add in Bengal Gram and fry for few seconds untill they start changing the colour
  2. Now add in Mustard and Cumin Seeds followed by Turmeric and Asafoetida
  3. Add in Chopped Green Chillies and fry for a minute
  4. Add in the chopped Tomatoes and fry untill they turn out soft and juicy.
  5. Extract the pulp out of tamarind and add it to the cooking tomatoes
  6. Add in Fenugreek Powder, Chilli Powder, Salt, Jaggery and mix well and cook untill Jaggery melts completely
  7. Now add in 1.5 Cups of water and cook untill it boils well
  8. Take Rice flour in a small bowl and add in the remaining half cup of water and mix well to avoid lumps
  9. Add in this mixture into the boiling gravy and cook untill it attains desired consistency. The purpose of adding the rice flour mixture is to thicken the sauce. You can avoid adding it if you prefer the sauce to be water
beta
calories
164
fat
12g
protein
3g
carbs
15g
more
Krishrecipes http://www.krishrecipes.com/
Ingredients:
Ripe Tomatoes : 2 Medium Sized
Tamarind : Gooseberry Sized soaked in warm water
Jaggery : 2.5 tbsp. or as per taste
Green Chillies : 2
Chilli Powder : 1 tbsp.
Roasted Fenugreek (Methi) Powder : 1 spoon
Rice Flour : 1.5 tbsp.
Water : 2 cups
Oil : 1.5 tbsp.
Bengal Gram : 1 spoon
Mustard and Cumin Seeds : 1 Spoon each
Turmeric Power and Asafoetida : A pinch each
Salt : As per taste

Method
Heat Oil in a sauce pan and once hot add in Bengal Gram and fry for few seconds untill they start changing the colour
Now add in Mustard and Cumin Seeds followed by Turmeric and Asafoetida
Add in Chopped Green Chillies and fry for a minute
Add in the chopped Tomatoes and fry untill they turn out soft and juicy.
Extract the pulp out of tamarind and add it to the cooking tomatoes
Add in Fenugreek Powder, Chilli Powder, Salt, Jaggery and mix well and cook untill Jaggery melts completely
Now add in 1.5 Cups of water and cook untill it boils well
Take Rice flour in a small bowl and add in the remaining half cup of water and mix well to avoid lumps
Add in this mixture into the boiling gravy and cook untill it attains desired consistency. The purpose of adding the rice flour mixture is to thicken the sauce. You can avoid adding it if you prefer the sauce to be water
Serve this delicious Tomato gotsu hot with Rice or Pongal or Rotis

Tomato Gotsu tastes best at dinner time in winter. Hot Pongal, Tomato Gotsu and a Papads make a sumptuous and filling meal which is easily digestible.

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