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
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 time | Cook time | Ready in | Yields |
|---|---|---|---|
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
- 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.
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.
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.
Saute until the onion shrinks.
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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).
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 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 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.
Yummy onion tomato gojju is ready to serve.
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.
