8 June, 2019
TOMATOGARE & GOJJU/ಟೊಮ್ಯಾಟೋಗರೇ ಮತ್ತು ಗೊಜ್ಜು
Check the updated version of this dish, below at the end.
Till now made this dish for numerous number of times, but sharing it here on my blog today. Just made it in the same method as Puliyogare, by replacing tamarind juice with sour tomatoes/desi tomatoes/nati tomato.
Once I had even made this tomatogare using farm/regular tomatoes (which are not sour), which is available through out the year, and to get that tanginess I had put tamarind extract and it also turned out to be too tasty.
You can also check the recipe of raw mango puliyogare/maavinogare here on my blog. All are almost the same recipes except for that one different ingredient which is used to make it taste sour/tangy that’s it!
However we thoroughly enjoy this rice dish whenever made in any form, ie be it using tamarind extract or raw mango or tomato.
This gojju can be stored for almost up to 2 months when refrigerated
Some other tamarind rice dishes on this blog are ⇒ little millet tamarind bath , temple chitranna , chitrannada pudi , chitrannada gojju , Puliyogare , temple chitranna , mavina puliyogare
Some of the recipes using black sesame seeds on this blog are – black sesame seeds chutney pudi , almond banana paratha , mango banana rasayana , yellupudi chitranna
Ingredients : measuring cup used – 250 ml
- Sesame seeds oil (I have put cold pressed sesame seeds oil) – 3 tbsp
- Tomato – 1&1/4 cup (very finely chopped)
- Jaggery – 1/2 cup + water – 3 to 4 tbsp
- Black sesame seeds – 1/3 cup (you can put white sesame seeds in the same quantity here and while preparing the tempering you can put black sesame seeds)
- Saarina (rasam) pudi – 6 tbsp
- Turmeric powder – 1 tsp
- Salt – 2 tbsp or as per taste
- Tamarind extract – 3 to 4 tbsp (use only if tomatoes are less sour or not sour)
For tempering :
- Sesame oil – 2 tbsp
- Mustard seeds – 1 tsp
- White sesame seeds – 2 tbsp or black sesame seeds in case you haven’t put earlier(above)
- Split bengal gram/chana dal – 2 tbsp
- Split black gram/urad dal – 1 tbsp
- Groundnut – 1/2 cup
- Curry leaves – 3 to 4 strings
- Hing – 1/8 tsp
PROCEDURE :
- Mix together powdered jaggery and water, boil till the jaggery dissolves completely, pass it through the strainer and set it aside
- Dry roast the black sesame seeds/white sesame seeds, once it is cooled completely, grind into a fine powder
- Heat 3 tbsp oil in a pan, add in finely chopped tomatoes and saute until it becomes dry and soft, then add in salt and mix well
- Now put strained jaggery water, saarina (rasam) pudi , turmeric powder and sesame seeds powder and combine everything well by stirring continuously on high heat for 2 minutes
- Turn the heat to low, cover and cook further for a minute then turn off the heat
- Mean whole prepare the tempering using the ingredients listed below the heading ‘ for tempering ‘ and pour it on the prepared gojju, once cooled transfer into a jar and use it as and when required
- OR
- Prepare the tempering in small quantity only as much required and put approximately 2 tbsp of ready gojju for 1 cup (250 ml) of rice. (kindly refer the pics below)
