South Indian Curry
Onion tomato gojju is a very common dish in South India. Often served as a side dish with breakfast, it also works well as a simple lunch. Unique in taste and texture, this curry is a combination of sweet, spicy and sour flavors. Jaggery balances the tangy and spicy flavors of the curry and makes it tastier.
|Prep time||Cook time||Ready in||Yields|
- 1-2 ripe tomatoes, washed and chopped
- 1-2 onions, finely chopped
- 5-6 garlic cloves, peeled
- 1-2 teaspoons cooking oil
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon methi (fenugreek seeds)
- 1-2 strings fresh curry leaves
- 1/4 teaspoon turmeric powder
- 1/4 cup fresh coconut, grated
- 1-2 teaspoons sambar powder, home made or store brought
- 1/2 teaspoon tamarind
- 1/2 teaspoon jaggery
- 3/4 cup water, or as required
- salt to taste
- Wash and chop the tomatoes, peel and finely chop the onions and peel the garlic cloves. Set aside.
- In a pot or vessel, heat the cooking oil and splutter the mustard seeds. Add the methi and curry leaves. Fry till the curry leaves turn crisp.
- Add peeled garlic cloves and chopped onions. Fry till the onions shrink.
- Add the chopped tomatoes and turmeric powder. Mix, saute, close the lid and cook over low heat till the tomatoes turn soft and mushy (about 4-5 minutes).
- Grate the fresh coconut.
- Transfer the grated coconut to a mixer jar. Add the sambar powder, ttamarind pulp and jaggery.
- Add about 3-4 tablespoons of water (or as required to grind the coconut) and grind to a fine paste.
- Add the ground paste to the cooked onion-tomato mixture and mix. Add water as per the consistency required. Add salt to taste.
- Bring the curry to a rolling boil over low heat for 3-4 minutes. Switch off the heat.
- Serve the curry hot with dosas, idlis or even with rice.
- Always try to use ripe tomatoes for this recipe. This will make the curry more flavorful.
- You can replace garlic with ginger-garlic paste to enhance the flavor.
- I have used whole garlic cloves here. You can use chopped or crushed garlic.
- Garnish this curry with fresh chopped coriander leaves.
- You can alter the amount of tamarind and jaggery as per your liking.