South Indian Onion Tomato Gojju (Curry) Recipe

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.

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.

• 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.