So, I used to make eggplant kothsu for idli/dosa as side dish. My hubby loves kothsu for pongal. One fine day(say 8 years ago??) when we were newly married, I made kothsu for dinner and announced to him that it’s his favorite pongal kothsu combo. He looked at my kothsu and said, but this is not the kothsu we eat…..I was wondering what else could it be…Finally, I figured out that my MIL makes onion kothsu. Then she made it for us this time when she was here to be with us during my daughter’s birth. It is very simple, quick to make and you need only 5-6 ingredients. Goes well with pongal or arisi upma.
Serves 2 to 3 people
Red onion-1 small size, chopped finely
Curry leaves- few
Mustard seeds-1/4 tsp
Tamarind paste-1/4 tsp mixed with 1.5 cups water
Salt to taste
Heat oil in a pan and add mustard seeds. When it splutters, add onions and salt and stir fry till it turns pink. Now add the curry leaves, green chilies and fry once. Now add the tamarind water, taste to check if salt and tanginess match.
Let it simmer for 10-15 minutes in medium flame till it thickens. Switch off. Serve hot with pongal. Tastes awesome and you will wonder how so few ingredients can make a dish taste so good.
Remember that if the chilies are not hot/spicy, then the kothsu will be tangy and not spicy. So alter the amount of chilies/tamarind paste accordingly.