This tangy Tamil accompaniment is traditionally served with pongal. The name "gotsu" refers to its chunky texture. What makes it unique is the use of roasted chickpea flour as thickener instead of lentils. The tomatoes are cooked until broken down completely. Some versions include brinjal for extra body. Street vendors in Madurai serve it in clay cups for enhanced flavor. The mustard seeds in tempering add digestive benefits. During monsoon, it's believed to help combat colds due to the vitamin C content. Modern versions might add garlic for extra immunity boost.