Tomato Gojju is one of the delicious side dish served with Idli / dosa / pongal or upma. This is a popular recipe from Karnataka cuisine. Gojju is a combination of spicy, sour and sweet flavor. All the 3 flavors are well balanced making this Tomato Gojju unique and tasty! We can make this Gojju with onions too. Shallots will add extra flavor to the Gojju. Since I made this on a festival day, I didn’t add onion. This no onion no garlic recipe which is very helpful on the Vrat or festival days. I personally like this Gojju with Ven Pongal. But it also tastes amazing with Idli / Dosa even for Roti.
Tips for making Tomato Gojju:
- We can saute shallots or regular onions before adding tomato.
- Conventionally only rasam powder is added. But adding Sambar powder too adds a nice flavor. If you wish to ignore sambar powder, then add 2 red chili while tempering.
- Jaggery added, helps to balance the spice and tangy flavor.
- If the tomatoes are so ripe, then we can can skip adding tamarind. My tomatoes are not so ripe, so I added tamarind paste.
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Recipe Card for Tomato Gojju Recipe | Thakkali Gojju Recipe:
Tomato Gojju Recipe | Thakkali Gojju Recipe
Tomato Gojju a simple, yet tasty no onion no garlic accompaniment for Pongal / Idli/ Dosa /Roti or Upma. Thakkali Gojju has spicy, tangy and sweet flavors well balanced making this ultimately amazing!
Servings 4 people
Calories 24kcal
Equipment
- Heavy Bottomed Pan
Ingredients
- 3 Tomato Chopped
- ¼ tsp Turmeric Powder
- ½ tsp Sambar Powder
- 1 tsp Rasam Powder
- 1 tsp Salt
- 1 tbsp Grated Jaggery
- ½ tsp Tamarind Paste or a betel nut size tamarind soaked and juice extracted
For Tempering
- 1 tsp Mustard seeds
- 1 tsp Split Urad Dal
- ¼ tsp Fenugreek seeds
- Few Curry leaves
- 1 Pinch Asafoetida (Asafetida / Hing)
- 2 tbsp Oil
Instructions
Tempering Process
- Lets start with tempering. Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add split urad dal, fenugreek, curry leaves and give a mix till fenugreek seeds turn light golden color.
- Next, to the pan, add the chopped tomatoes.
- Add turmeric powder, sambar powder, rasam powder, salt and give a good mix.
- Next, add grated jaggery along with 1¼ Cup of water. Give a good mix. Cover the pan with lid and let the tomato gets cooked in low flame till they are mushy.
- Once tomatoes are cooked, add the tamarind paste and allow the gojju to cook for 2 more minutes. Taste the gojju and adjust the salt or tamarind as needed. Switch off the flame.
Serving Time
- Relish this delicious Tomato Gojju with Pongal / Idli / Dosa or Roti!
Nutrition
Serving: 100g | Calories: 24kcal | Carbohydrates: 13g | Protein: 3g | Fat: 1g
INSTRUCTIONS WITH STEP BY STEP PICTURES:
TEMPERING PROCESS
- Lets start with tempering. Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add split urad dal, fenugreek, curry leaves and give a mix till fenugreek seeds turn light golden color.
COOKING GOJJU
- Next, to the pan, add the chopped tomatoes.
- Add turmeric powder, sambar powder, rasam powder, salt and give a good mix.
- Next, add grated jaggery along with 1¼ Cup of water. Give a good mix. Cover the pan with lid and let the tomato gets cooked in low flame till they are mushy.
- Once tomatoes are cooked, add the tamarind paste and allow the gojju to cook for 2 more minutes.
- Taste the gojju and adjust the salt or tamarind as needed. Switch off the flame.
SERVING TIME
- Relish this delicious Tomato Gojju with Pongal / Idli / Dosa or Roti!
The post Tomato Gojju Recipe | Thakkali Gojju Recipe appeared first on Subbus Kitchen.