Onion Gothsu | Tomato Gotsu | Tirunelveli gotsu

Tomato Gotsu recipe | Onion Gotsu | Tirunelveli Gotsu | Tiffin Sambar | moong dal sambhar | Gothsu | pongal gotsu | side dish idli, dosai and pongal |  south indian tiffin side dish |  gothsu | pongal gotsu | pongal gothsu | Gosthu | gostu with step-by-step pictures, and video recipe. Check out the onion gotsu recipe and if you like the video pls SUBSCRIBE to my channel. Check out other Sambar recipes in TMF

gosthu | gothsu

It is a traditional side dish often prepared as a side dish for pongal. Unique ingredients and preparation make it different from sambar. It tastes best with south Indian tiffin varieties like idli, dosai, Pongal, etc.

Pongal gotsu

A good amount of protein, and onion-tomato,  blended with flavorful freshly prepared spice powder - makes pongal gothsu not only healthy & nutritious but also tastes delicious. i have shared kalyana gotsu and Chidambaram gosthu this is a Tirunelveli version.

SHOULD I SOAK MOONG DAL?

I have pressure-cooked dal . I always prefer soaking for at least 30 minutes, but it is optional. Turmeric powder and sesame oil help with dal cooking.

HOW MUCH WATER SHOULD I ADD WHILE COOKING DAL?

It depends on the dal you use. Adjust the water and number of whistles according to the dal you use.

WHAT VARIETY OF DAL SHOULD I USE FOR TIFFIN SAMBHAR?

For the tiffin side dish gothsu, I prefer using moong dal. It gives the best taste and texture to the catering style gotsu.

Can I use sambar powder?

I would recommend green chilli and freshly prepared spice powder for Tirunelveli gostu. It gives the best flavor.

WHAT KIND OF VEGETABLES CAN I USE?

this is a version with just onion and tomato but You can also add brinjal, carrot, Drumsticks, potato, turnip, sweet potato, etc.

onion?

I used combo of Small onions/shallots and regular onions to give the best flavor for Pongal gothsu. I would highly recommend that. 

CAN I REDUCE TOMATOES?

Tomatoes give the nellai Pongal gotsu a good taste, so prefer adding more tomatoes than tamarind.

WHAT SHOULD BE THE CONSISTENCY OF THE side dish gotsu?

It is usually not thick. I prefer making slightly runny gotsu. adjust according to your preferred texture

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Ingredients

To roast

1/2 tablespoon coriander seeds

1 teaspoon Chana dal

1/2 teaspoon cumin seeds

4 pepper

1/2 teaspoon fennel seeds

3 red chilli

1/4 cup coconut

To temper

1 tablespoon sesame oil

1/2 teaspoon mustard seeds

Green chilli

Curry leaves

Asafoetida

Gotsu

15 small onions

1/4 cup onion

1/8 teaspoon turmeric powder

1/2 teaspoon Kashmiri chilli powder

2 big tomatoes

1 teaspoon salt, heaped

1/8 teaspoon turmeric powder

1/2 cup tamarind water

1/4 cup moong dal

1+1/2 cup water

Coriander leaves

how to make tirunelveli Onion Gothsu with step-by-step pictures

• first, soak and pressure cook moong dal
• dry roast ingredients under “to temper”; cool

• add water and ground

• heat oil and temper mustard seeds

 

• furthermore, add green chilli, asafoetida, and curry leaves

• Add small onion, onion; saute till translucent

• saute tomato for 1 minute

• furthermore, Add salt, turmeric powder, and Kashmiri chilli powder; saute till tomatoes turn mushy

• Boil tamarind water

• Cooked dal, water and coriander leaves; boil well