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No Onion No Garlic Tomato Gojju

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.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Entree
Cuisine: South Indian
Keyword: gojju
Servings: 4
Calories: 67kcal
Author: Srividhya G




  • 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.


  • 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.



  • 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.


Calories: 67kcal | Carbohydrates: 6g | Protein: 0g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 878mg | Potassium: 110mg | Fiber: 0g | Sugar: 4g | Vitamin A: 435IU | Vitamin C: 31.4mg | Calcium: 10mg | Iron: 0.3mg