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! The main unique flavor of this is the gojju is freshly ground saaru podi/paste. Usually for kurma we grind I personally like this Gojju with Ven Pongal. But it also tastes amazing with Idli / Dosa even for Roti.
Tips for making Tomato Gojju:
- If tomatoes are not sour enough, we can add 1 tsp-2tsp of tamarind paste or soak 1 gooseberry size tamarind in warm water and then extract the juice and add it to cooking tomatoes.
- Instead of freshly grinding spice paste, if you have Saaru Podi (Rasam powder) we can add it directly. But always freshly ground spice paste will add more flavor and freshness to gojju.
- Jaggery added, helps to balance the spice and tangy flavor. If you don't like you can skip.
- Adding coconut is optional. we can just fry and grind other ingredients to a smooth powder and add.
- Instead of peanuts, we can add sesame seeds too.
You may also want to try:
- Brinjal Gotsu - Gotsu a traditional and delicious side dish for venn pongal. Pongal with gotsu is one of the popular SouthIndian Breakfast. We can make gotsu with mixed vegetables. But Brinjal gotsu (Kathirikkai Gotsu / Venn Pongal Gotsu) is the traditional gotsu variety.
- Onion Gotsu - Onion Gotsu is easy and quick accompaniment for Pongal and other breakfast items like Idli and Dosa. Made using Shallots (baby onion) and Tomato, it's a very tasty and quick kuzhmabu.
- Chindambara Gotsu - Chidambaram Brinjal Gothsu is a popular side dish/accompaniment for Ven Pongal / Idli / Dosa. It's a tamarind based gravy made using perfectly cooked brinjal and freshly made masala powder.
Recipe Card for Tomato Gojju Recipe | Thakkali Gojju Recipe:
Tomato Gojju Recipe | Thakkali Gojju Recipe
Equipments Needed
- 1 Heavy Bottomed Pan
- 1 Mixer Grinder
Servings: 4 people
Calories: 84kcal
Tomato Kojju is an authentic Karnataka style Tomato Kurma. The main flavor of this kurma is from the Saaru podi (Rasam Powder) which really make this kurma unique and delicious. This tomato Gojju goes well with rice, idli, dosa, roti and also Poori. Learn here how to make this Tomato gojju with step by step pictures, instructions and video!
Print Recipe
Ingredients
- 3 nos Tomato Chopped
- 1 no Onion diced
- ¼ teaspoon Turmeric Powder
- 1½ teaspoon Salt
- 1 tablespoon Grated Jaggery
- 1 tablespoon Coriander Leaves Finely chopped for garnishing
For Grinding
- 1 tablespoon Coriander Seeds
- 1 teaspoon Cumin Seeds
- ¼ teaspoon Fenugreek seeds
- 7-8 nos Byadgi Chili or Kashmiri Chili
- 1 tablespoon Peanuts
- ¼ Cup Grated Coconut
For Tempering
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin Seeds
- ¼ teaspoon Fenugreek seeds
- 1 sprig Curry leaves
- 2 tablespoon Oil
- 2 tablespoon Ghee
Instructions
Preparing Grinding Ingredients
- Heat a pan. Add coriander seeds, cumin seeds, fenugreek seeds, kashmiri red chili and peanuts. Dry roast them till they are slightly golden.
- Take these fried ingredients in a mixer jar. Add grated coconut to the mixer jar.
- Grind the ingredients in the mixer jar to the smooth paste. Set this spice paste aside.
Cooking Gojju
- In a pressure cooker or a heavy bottomed pan heat oil and ghee. When the oil+ghee is hot, add mustard seeds, cumin seeds and allow it to sputter. Now add curry leaves and give a mix.
- Add diced onions to the pan/cooker. Saute the onions till translucent.
- When the onions turn translucent, add chopped tomatoes to the pan. Now, add turmeric powder, salt to the tomatoes.
- Cook the tomatoes till they are mushy and oil starts to ooze out.
- Once the tomatoes are cooked completely, add ground spice paste. Add 1 cup of water to the mixer jar, rinse and then add it to the gojju.
- Adjust the consistency by adding water if needed. Finally add jaggery and garnish with coriander leaves. Bring the gojju to boil and switch off the flame.
Serving
- Serve the delicious Tomato Gojju with rice or idli/dosa or roti/Poori.
Video
Notes
- If tomatoes are not sour enough, we can add 1 tsp-2tsp of tamarind paste or soak 1 gooseberry size tamarind in warm water and then extract the juice and add it to cooking tomatoes.
- Instead of freshly grinding spice paste, if you have Saaru Podi (Rasam powder) we can add it directly. But always freshly ground spice paste will add more flavor and freshness to gojju.
- Jaggery added, helps to balance the spice and tangy flavor. If you don’t like you can skip.
- Adding coconut is optional. we can just fry and grind other ingredients to a smooth powder and add.
- Instead of peanuts, we can add sesame seeds too.
Nutritional Info
Nutrition Facts
Tomato Gojju Recipe | Thakkali Gojju Recipe
Amount Per Serving (1 serving)
Calories 84
Calories from Fat 47
% Daily Value*
Fat 5.2g8%
Sodium 10.3mg0%
Potassium 116.8mg3%
Carbohydrates 8.6g3%
Fiber 1.4g6%
Protein 0.7g1%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES:
PREPARING GRINDING INGREDIENTS
- Heat a pan. Add coriander seeds, cumin seeds, fenugreek seeds, kashmiri red chili and peanuts. Dry roast them till they are slightly golden.
- Take these fried ingredients in a mixer jar. Add grated coconut to the mixer jar.
- Grind the ingredients in the mixer jar to the smooth paste. Set this spice paste aside.
COOKING GOJJU
- In a pressure cooker or a heavy bottomed pan heat oil and ghee. When the oil+ghee is hot, add mustard seeds, cumin seeds and allow it to sputter. Now add curry leaves and give a mix.
- Add diced onions to the pan/cooker. Saute the onions till translucent.
- When the onions turn translucent, add chopped tomatoes to the pan. Now, add turmeric powder, salt to the tomatoes.
- Cook the tomatoes till they are mushy and oil starts to ooze out.
- Once the tomatoes are cooked completely, add ground spice paste. Add 1 cup of water to the mixer jar, rinse and then add it to the gojju.
- Adjust the consistency by adding water if needed. Finally add jaggery to the gojju.
- Garnish with coriander leaves. Bring the gojju to boil and switch off the flame.
SERVING
- Serve the delicious Tomato Gojju with rice or idli/dosa or roti/Poori.
