No Onion No Garlic Tomato Gojju – A sweet and a tangy stew, a perfect pair for all the tiffin items be it idli, dosa, upma or ven pongal. Check out the detailed video recipe and how I served this tomato gojju with ven pongal.
My No Onion No Garlic Thursdays:
On Thursdays, I always cook a no onion no garlic menu, and I always make recipes that can I can offer as prasadam/neivediyam to the God/Guru on Thursdays. I either make variety rice recipes like tamarind rice, lemon rice, coconut rice and serve it along with papad or ven pongal. And I usually serve it with gojju or sambar. Honestly, ven pongal is my go-to recipe on Thursdays. You can find a lot of ven pongal scenes on my Instagram profile.
One of my favorite no onion no garlic combo with ven pongal next to gothsu is this tomato gojju. This gojju is an easy recipe with minimal chopping, and you can prepare this in less than 20 minutes. The preparation is more like vathal kuzhambu but with tomatoes and lots jaggery. Also, for this gojju, I used both rasam powder and sambar powder, and that adds a unique flavor. But you can opt for either one. Also, I don’t want to miss the addition of toor dal in the tempering that adds additional flavor. Check out the details of my preparation video below.
Indian Vegetarian Meal Plan Series:
Here is my fifth video in this Indian Vegetarian Meal Plan Series. Today I am sharing the full-length video of this gojju and ven pongal preparation. Please share your thoughts and feedback and please do subscribe to my channel. Here are the previous episode links.
- Paruppu kadaiyal with beets curry
- Tomato rice with garbanzo beans stir-fry
- Paruppu rasam with potato curry
- Instant pot sambar with purple cabbage curry
- Ven pongal with tomato gojju
How to Make Tomato Gojju?
Now here is the printable version of this recipe and do check the notes section for variations.
Ingredients:
- Roma Tomatoes – 3
- Oil – 2 tsp
- Mustard seeds – ½ tsp
- Fenugreek seeds – ½ tsp
- Toor Dal – ½ tsp
- Curry Leaves – few
- Hing – ½ tsp
- Salt – 1.5 tsp
- Turmeric Powder – ¼ tsp
- Rasam Powder – ½ tbsp.
- Sambar Powder – ½ tbsp.
- Jaggery Powder – 1 tbsp.
- Tamarind Paste – ¼ tsp
- Water – 1 cup
Prep-Work:
- Chop the tomatoes and set aside.
- If using tamarind pods, soak a betel nut sized tamarind in 1 cup of water for at least 30 minutes and extract the juice.
Steps:
- Heat a kadai or clay pot and add oil.
- When the oil is hot, add the mustard seeds, fenugreek seeds, toor dal, hing and curry leaves.
- When the mustard seeds splutter, add the chopped tomatoes.
- Add the salt, turmeric powder, sambar powder, rasam powder, and jaggery.
- Cover and cook for three minutes or until the tomatoes become soft and mushy.
- After three minutes, remove the lid and mash the tomatoes.
- Add the tamarind paste and the water. Mix well. Now taste and adjust the salt and jaggery.
- Allow it to simmer for 10 minutes and turn off the heat.
- That’s it. Tomato gojju is ready. Serve hot with any tiffin items.
Notes:
- I made this as a no onion no garlic tomatoes. But you can include shallots and garlic. Add them after tempering before adding tomatoes.
- Adjust the salt, jaggery and tamarind amount according to the sourness of the tomatoes and according to your taste preference.
- You can either use sambar powder or rasam powder or the combination of both. Adjust the measure according to your liking.
- If you need thin consistency, then add more water and for semi-thick consistency allow it to simmer for a longer timer.
- You can add some gingelly oil while the gojju is simmering.
📖 Recipe
No Onion No Garlic Tomato Gojju
Ingredients
- 3 Roma Tomatoes
- 2 tsp Oil
- ½ tsp Mustard Seeds
- ½ tsp Fenugreek Seeds
- ½ tsp Toor Dal
- 5 Curry Leaves
- ½ tsp Hing
- 1.5 tsp Salt
- ¼ tsp Turmeric Powder
- ½ tbsp Rasam Powder
- ½ tbsp Sambar Powder
- 1 tbsp Jaggery Powder
- ¼ tsp Tamarind Paste
- 1 cup Water
Instructions
Prep-Work:
- Chop the tomatoes and set aside.
- If using tamarind pods, soak a betel nut sized tamarind in 1 cup of water for at least 30 minutes and extract the juice.
Steps:
- Heat a kadai or clay pot and add oil.
- When the oil is hot, add the mustard seeds, fenugreek seeds, toor dal, hing and curry leaves.
- When the mustard seeds splutter, add the chopped tomatoes.
- Add the salt, turmeric powder, sambar powder, rasam powder, and jaggery.
- Cover and cook for three minutes or until the tomatoes become soft and mushy.
- After three minutes, remove the lid and mash the tomatoes.
- Add the tamarind paste and the water. Mix well. Now taste and adjust the salt and jaggery.
- Allow it to simmer for 10 minutes and turn off the heat.
- That’s it. Tomato gojju is ready. Serve hot with any tiffin items.
Video
Notes
- I made this as a no onion no garlic tomatoes. But you can include shallots and garlic. Add them after tempering before adding tomatoes.
- Adjust the salt, jaggery and tamarind amount according to the sourness of the tomatoes and according to your taste preference.
- You can either use sambar powder or rasam powder or the combination of both. Adjust the measure according to your liking.
- If you need thin consistency, then add more water and for semi-thick consistency allow it to simmer for a longer timer.
- You can add some gingelly oil while the gojju is simmering.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
But for pingsl we need to add ginger right? Also u can add milk instead of water at last. Thanks for the recipe.
Yes for pongal I do add ginger. We don’t prefer milk so I end up adding water. Thanks
Can you tell me if we can add dal – Toor or Moong for this? Because, when I tried this – this has a tinge of vathakuzhambu like flavor and I feel needed to reduce the tanginess for gojju
Yes you can add moong dal. Also you can add two or three slit green chilies and 2 tsp ginger julienne. It adds nice flavor and reduces that vathakuzhambu flavor.
Very comprehensive unambiguous lucid presentation.
Thanks :-)
YIKES! So sorry I haven’t commented in so long but I’m back blogging! I really need to bookmark your Videos! Thanks for sharing! LOVING the menu ideas!
Thanks a lot. Glad you liked it.