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South Indian Onion Tomato Gojju (Curry) Recipe

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Onion tomato gojju is a flavorful curry from South India

Onion tomato gojju is a flavorful curry from South India

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.

Cook Time

Prep timeCook timeReady inYields

10 min

10 min

20 min

2 servings

Ingredients

  • 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

Instructions

  1. Wash and chop the tomatoes, peel and finely chop the onions and peel the garlic cloves. Set aside.
  2. 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.
  3. Add peeled garlic cloves and chopped onions. Fry till the onions shrink.
  4. 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).
  5. Grate the fresh coconut.
  6. Transfer the grated coconut to a mixer jar. Add the sambar powder, ttamarind pulp and jaggery.
  7. Add about 3-4 tablespoons of water (or as required to grind the coconut) and grind to a fine paste.
  8. Add the ground paste to the cooked onion-tomato mixture and mix. Add water as per the consistency required. Add salt to taste.
  9. Bring the curry to a rolling boil over low heat for 3-4 minutes. Switch off the heat.
  10. Serve the curry hot with dosas, idlis or even with rice.

Photo Guide

Wash and chop 1-2 ripe tomatoes, peel and finely chop 1-2 onions and peel the skin of 5-6 garlic cloves. Set aside.

Wash and chop 1-2 ripe tomatoes, peel and finely chop 1-2 onions and peel the skin of 5-6 garlic cloves. Set aside.

In a pan or pot, heat 1-2 teaspoons of oil, splutter 1/2 teaspoon of mustard seeds, 1/4 teaspoon of fenugreek seeds or methi seeds and 1-2 strings of fresh curry leaves. Fry till curry leaves turn crisp.

In a pan or pot, heat 1-2 teaspoons of oil, splutter 1/2 teaspoon of mustard seeds, 1/4 teaspoon of fenugreek seeds or methi seeds and 1-2 strings of fresh curry leaves. Fry till curry leaves turn crisp.

Add garlic and onions.

Add garlic and onions.

Saute until the onion shrinks.

Saute until the onion shrinks.

Add chopped tomatoes and 1/4 teaspoon of turmeric powder.

Add chopped tomatoes and 1/4 teaspoon of turmeric powder.

Mix, cover and cook over low heat until the tomatoes turn soft and mushy (4-5 minutes).

Mix, cover and cook over low heat until the tomatoes turn soft and mushy (4-5 minutes).

Meanwhile, grate 1/4 cup of fresh coconut and transfer to a mixer jar.

Meanwhile, grate 1/4 cup of fresh coconut and transfer to a mixer jar.

Add 1-2 teaspoons of sambar powder (homemade or store-bought), 1/2 teaspoon of tamarind pulp and 1/2 teaspoon of jaggery.

Add 1-2 teaspoons of sambar powder (homemade or store-bought), 1/2 teaspoon of tamarind pulp and 1/2 teaspoon of jaggery.

Add 3-4 tablespoons of water (or as required to grind coconut). Grind to a smooth paste.

Add 3-4 tablespoons of water (or as required to grind coconut). Grind to a smooth paste.

Add the ground paste to the cooked onion tomato mixture.

Add the ground paste to the cooked onion tomato mixture.

Add enough water to adjust the consistency of curry. Add salt to taste.

Add enough water to adjust the consistency of curry. Add salt to taste.

Bring the gojju to a rolling boil over low heat for 3-4 minutes. Switch off the heat.

Bring the gojju to a rolling boil over low heat for 3-4 minutes. Switch off the heat.

Yummy onion tomato gojju is ready to serve.

Yummy onion tomato gojju is ready to serve.

Serve hot with breakfast dishes like dosa or idli. It even goes well with rice.

Serve hot with breakfast dishes like dosa or idli. It even goes well with rice.

Suggestions

  • 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.

Comments

Shwetha bhat (author) from Bengaluru on July 26, 2020:

Yes Danny. You are correct. Right proportion of ingredients makes this curry perfect. Please do try and enjoy.

Danny from India on July 25, 2020:

A once more delicious recipe from you Shwetha. The specialty of this dish lies in the proper sprinkling of tomatoes, curry leaves. sambar powder. I hope am correct on this. Asking your opinion.