Onion Tomato Gotsu with Moong dal | Tomato(Thakkali) Goshtu Recipe

Idli and Dosa is an everyday fare in most of the south Indian households.Though the most common side dishes that are often prepared for Idli and Dosa are Sambar and various chutney varieties like Coconut Chutney, Tomato Chutney, Peanut Chutney etc but I often get confused to think of a side dish to pair with them other than the usual chutney-sambar options.

I had tasted this Thakkali Gotsu for the first time at my aunt's place a few years ago,she had prepared this Tomato Gostu and poured it on the mini idlis and sprinkled a generous drizzle of ghee.She had served it as a starter as small individual portions,which I think was a good idea as this can be done in a jiffy and makes a great appetizer. Though the taste was very familiar to me as it is a simple moong dal but done in a slight different manner where the tomatoes play a major role in lending the flavor but I did not know the name of it then.I got to know the name only through the blogging world that it is called Tomato Koshtu or Thakkali Goshtu or Onion Tomato Gotsu. I quite liked the taste of the Gotsu and it should be made bit watery which helps those spongy Idlis to soak up the gravy nicely,I like it best with Idlis but one can serve it with even dosas.It is quicker to prepare when compared to the usual sambar and you can easily prepare it for larger crowd.

Check out other side dishes for Idli and Dosa:

• Bombai Chutney
• Capsicum Chutney, Carrot Chutney
• Fried Gram Chutney, Red Coconut Chutney
• Coconut Chutney ,Green Coconut Chutney
• Mango Ginger Chutney
• Onion Chutney,Peanut Chutney
• Tomato Chutney, Tomato-Onion Chutney
• Tomato Kothimeera Pacchadi
• Sambar with freshly ground masala

Onion Tomato Gotsu with Moong Dal | Tomato Koshtu Recipe:

Serves 2-3 | Author: Prathibha

Prep time: 5 mins | Cooking time: 25 mins | Total time: 30 mins

Cuisine: Tamilnadu | Category: Accompaniments/Side dish for Idli,Dosa

Ingredients:

2 large or 3 medium Tomatoes, chopped

1 medium Onion, finely chopped

1/3 cup Yellow Moong dal

2-3 Green chilies, slit

5-6 Curry leaves

1 tbsp chopped Coriander leaves, to garnish

3/4 tsp Red chili powder

1/2 tsp Turmeric powder

1/2 tsp Mustard seeds

Salt, to taste

1-2 tbsp Oil

Method:

• Wash and pressure cook yellow moong dal for 3-4 whistles and mash it nicely.Cut the onions, tomatoes and green chilies and keep it ready.

• In a kadai/pan heat oil and crackle mustard seeds.Add curry leaves and green chilies and fry until the chilies wilt.

• Now add finely chopped onions and fry nicely until they turn translucent.Add chopped tomatoes and cook until they become mushy.

• Add red chili powder, turmeric powder and salt and fry nicely for another 2-3 mins.
• Now add cooked and mashed moong dal and add enough water to get your required consistency and let it come to a boil and cook for another 3-4 mins.

• Garnish with coriander leaves.

Serve it hot with Idli/Dosa.

Notes:

1. Use the regular naati tomatoes for best taste, not the hybrid ones.
2. The consistency of this gotsu should be thin and hence add adequate water to it and get to the desired consistency.
3. You can add a bit of sambar powder in the recipe,if you want. I like it simple like the way I mentioned.

Technorati Tags: onion tomato gotsu, tomato goshtu recipe, thakkali gosthu, tomato koshtu with dal, onion tomato koshtu with moong dal, side dish for idli and dosa, tamilnadu recipes, south indian recipes

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Garlic Podi | Poondu Podi | Podi Varieties for Rice

A typical south Indian meal is incomplete without a Podi(spicy powder).We prepare various podi varieties,while few are paired with breakfast others with rice.Mom makes various podi varieties and she always packs a few varieties for me when I visit her.Her Kakarakaya(Bittergourd) podi is quite tasty and is the most favorite one at our home.

I use more amount of garlic in my cooking as we both love it very much and this Garlic podi is no exception.It is fiery and loaded with lots of flavor and taste.As I usually stock these podi varieties sometimes it is really helpful on those lazy days. I just prepare steamed rice and mix various podi varieties with hot rice and ghee along with fryums and papads- a satisfying meal for me.

Check out other Podi recipes for rice in my blog:

• Bittergourd(Kakarakaya) Podi
• Kothimeera Podi
• Flax Seeds Powder for Rice  
• Kandi Podi | Andhra style Gun powder
• Karivepaku Podi | Curry leaves Powder 
• Kobbari Karam/Dry Coconut Podi
• Tamarind leaves Powder | Chintaku Podi 

                  

Garlic Podi | Velluli Karam Podi Recipe:

shelf life:2-3 months

Prep time:10 mins | Cooking time:40 mins | Total time:50 mins

Cuisine: South Indian | Category: Accompaniments - Podis

Ingredients:

1 cup finely sliced Dry Coconut

1/4 cup peeled Garlic cloves or 2 whole Garlic Pods

8 Red Chillies(Spicy Guntur variety)

4-5 Byadige Red Chillies

1 amla sized ball of Tamarind

2 tbsp grated Jaggery(optional)

1 tsp Mustard seeds

3 tbsp Oil

Salt to taste

Method:

• Peel the garlic pods slightly and churn it in the mixer in whipper mode to a consistency of big granules.
• Heat 2 tbsp oil and fry the churned garlic granules on a low-medium flame until they turn slightly crispy.
• Grind dry coconut,red chillies(both the varieties),salt,jaggery and tamarind to a coarse powder.You taste the mixture at this point and adjust the taste by adding more of tamarind or red chillies or salt.
• Heat 1 tbsp of oil in a kadai and crackle mustard seeds and add the ground powder and fried garlic granules and mix properly.Switch off the flame.
• Let the mixture cool and store it in an airtight container and you can use it for 2-3 months.

Serve it with hot steamed rice,ghee and raw onion.You can even serve it with Idli/Dosa.

Notes:

1. The addition of jaggery is optional but it balances the taste properly.
2. I do not peel the garlic pods completely and I prefer to keep a layer on garlic.

Technorati Tags: garlic podi, garlic karam podi, vellulli karam, karapodi recipe, podi varieties for rice, poondu podi, powder varieties, garlic recipes, garlic powder

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