Tomato Gojju is like a burst of sunshine in your meal—tangy, slightly sweet, mildly spicy, and utterly comforting. Rooted in South Indian tradition, this versatile dish is a celebration of ripe tomatoes, transformed into a rich, spiced gravy that’s perfect as a side or even as a main when paired with rice.
What Is Tomato Gojju?
Tomato Gojju is a thick, stew-like curry made from ripe tomatoes simmered in tamarind, jaggery, and a special blend of roasted spices. Unlike regular tomato curries, gojju has a deeper flavour profile—think tangy, sweet, bitter, and spicy all in one. It’s a go-to accompaniment for rice, pongal, or dosa, often served in Karnataka and Tamil households.
How to Make Tomato Gojju: The Traditional Way
🛒 Ingredients:
Main Ingredients
- 4–5 ripe tomatoes, chopped
- 1½ tsp thick tamarind paste
- 1 tbsp jaggery (adjust to taste)
- 1½ tbsp gojju powder (or see tips below for homemade)
- Salt to taste
- 1½ cups water
For Tempering
- 1 tbsp cold-pressed sesame oil
- ½ tsp mustard seeds
- A pinch of hing (asafoetida)
- 1 sprig curry leaves
- 1 dried red chilli (optional)
🥣 Method:
- Cook the Tomatoes:
In a heavy-bottomed pan, cook chopped tomatoes with a little water until soft and pulpy. Mash lightly. - Temper the Spices:
In a separate pan, heat sesame oil. Add mustard seeds, allow to splutter. Add hing, curry leaves, and red chilli. - Combine & Simmer:
Add mashed tomatoes, tamarind paste, jaggery, gojju powder, and salt. Mix well. - Boil & Thicken:
Add water to adjust consistency and let the mixture simmer for 10–12 minutes until thick and glossy. - Rest & Serve:
Let the gojju rest for 15 minutes before serving—it deepens the flavours beautifully.
🌿 Ayurvedic Benefits
- Tomatoes are rich in antioxidants and support rakta dhatu (blood tissue) and skin clarity.
- Tamarind aids in digestion and bile regulation, especially in Kapha-heavy meals.
- Jaggery supports Agni (digestive fire) and reduces the acidic impact of tomatoes.
- Hing and mustard seeds help reduce Vata imbalance and prevent bloating.
- Sesame oil adds warmth and lubricates the intestines, ideal for dry constitutions.
💡Pro Tips from the Indian Kitchen
- Use country tomatoes (naati thakkali) for natural tanginess.
- If store-bought gojju powder isn’t available, make a quick blend with roasted methi, coriander, sesame, red chilli, and coconut.
- For a smokier depth, lightly roast tomatoes before cooking.
- Don’t skip the jaggery—it balances the sourness and enhances digestion.
- Always rest gojju for at least 10 minutes—it gets better with time.
❤️ Why We Love Tomato Gojju
- It’s a quick, pantry-friendly dish that tastes like a festival.
- Add instant zing to plain rice or pongal.
- Comforting yet exciting—perfect for any season.
- Doubles up as a tangy spread or dip with dosas, rotis, or idlis.
- Brings together flavour, nutrition, and nostalgia in one spoon.
🧘 Ideal For
- A quick weekday lunch with ghee rice or millets
- Digestive balance after a heavy or bland meal
- Days when you want something light but full of flavour
- Accompanying curd rice, pongal, or steamed vegetables
- Travel food—when thickened, it stores well without refrigeration
