|1 large Onion||1 tsp Mustard Seeds||Til Oil|
|2 medium Tomatoes||4 tbsp Chana Dal||Salt|
|Tamarind||6-8 Curry Leaves|
|1 tbsp Grated Ginger|
|1 tsp Hing|
|1 tbsp Sambar Powder|
|1 tsp Red Chilli powder|
|2 tbsp Jaggery|
Finely chop the onion and tomatoes.
In a heavy bottom pan, splutter the mustard seeds, curry leaves and hing in Til Oil
Add the Chana Dal and roast until golden.
Add the onions and ginger and saute on medium heat for 8-10 minutes until pink and translucent.
Add the tomatoes and cook until they turn pulpy.
Add the jaggery, sambar powder, red chilli powder, salt, turmeric and another tbsp of Til oil.
Dissolve tamarind paste in 1 cup water and add this to the tomatoes.
Simmer this until the gotsu thickens and oil separates to the top.
Serve hot with Ven Pongal or steamed rice.