Thakkali Kothsu – Tomato Kothsu
Thakkali Kothsu – A simple, watery, tangy accompaniment for idly, dosa, Kichadi and pongal made by cooking onions, cilantro and tomatoes. This is yet another post on simple and quick recipes – Thakkali Kothsu (Tomato Kothsu/ Kosthu). This is such a simple recipe based out of common ingredients. There are quite a few varieties of “KOTHSU/KOSTHU” available in Tamilian Cuisine which I would be posting later. People in and around Tanjore must be well aware of these kothsu varieties, which would go well with Idly/Dosa/Upma (Arisi Upma, in particular)/Adai/ Pongal.
Having hailed from a place near Tanjore (Thanjavur), I am so used to eating kothsu varieties during my school and college days. My mom prepares so many varieties of Kothsu (Or Kosthu , People use both the terms, still not sure which one is correct. Well, Taste, not the name, is the one that matters to me 😀) – Thakkali Kothsu, Kathrikai Kothsu, Chidambaram Kothsu etc. I made the easiest – Thakkali Kothsu for Sunday breakfast. The ingredients needed are also easily available so whenever you feel bored of chutneys, you can go for this. Let’s rush to see how this Thakkali Kothsu is prepared.
Thakkali Kothsu/Kosthu (Tomato Kothsu) Recipe
Prep Time: 5 minutes
Cooking Time : 10 minutes
Big Onions: 2
Tomatoes: 5 (Medium sized ones)
Green Chillies -2
Curry leaves (Karuvepilai) – a few (as per your taste)
Salt – As needed
Sambhar powder ( Red Chilly Powder) – 1 tsp
Water – half a cup
Turmeric powder ( Manjal Thool) – 1/2 tsp
Mustard (Kadugu) : 1 tsp
Asafoetida (Hing/ Perungayam) – A small pinch
Cumin seeds – 1 tsp (Jeera/ Jeeragam)
Oil – 1 tsp
Corn Flour/ Rice Flour / Gram flour (Besan) – 1 1/2 tspWater – 3/4 of a cup
Finely chopped Coriander leaves – 6 tbsp
How to Prepare:
1) Finely chop onions, Tomatoes, Green chillies.
2) Heat Oil in a kadai and when it turns hot enough, add mustard seeds, Cumin seeds and Asafoetida.
3) When the seeds begin to splutter, add Onions, Curry leaves and Green chilles. Add salt now itself to enable faster cooking.
4) Saute until the onions turn translucent.
5) Now add the finely chopped tomatoes.
6) Add turmeric powder and saute. Tomatoes don’t have to be very mushy. A very subtle taste of raw tomatoes would make a perfect kothsu 🙂
7) Add chilly powder, saute for a minute and then add water and bring it to boil. Keep it closed while it boils.
8) Add the rice/corn/gram flour in a small bowl and add a few tsps of water to make it a paste.
9) Once the tomatoes are cooked, add this paste, make a quick stir. Check for salt and chilly powder in Kothsu and adjust, if needed and then switch the stove off.
10) Garnish with Coriander leaves and serve hot with Idly/Dosa/Upma/Pongal/Adai.
1) Add cilantro without fail as it would enhance the flavor of this simple recipe.
2) Adding cumin powder instead of cumin would be fine.
3) Gram flour would make the Thakkali Kothsu tastier than corn flour/ Rice flour.
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