Ripe Tomatoes 2 Oil 2 tsp Mustard seeds 1/4 tsp Urad dal 1/4 tsp Green chili 2 Sambar powder 2 tsp Turmeric powder 1/4 tsp Salt as needed Methi seeds 1/4 tsp Jaggery a small piece (1/2 tsp) Curry leaves few
Finely chop the tomato and green chili . In a pan add the oil and the urad dal, mustard seeds, curry leaves and chopped green chilies. When the mustard splutters and the dal turns golden brown add in the chopped tomato.
Add the turmeric powder, sambar powder or rasam powder and salt. Add 1 to 1 and 1/2 cup of water to this and mix well.
Allow this to boil for 15 minutes in a low flame till the raw smell of the sambar powder is gone. You can mash the tomatoes nicely when it is cooking. Use the back of the ladle for this. Add the jaggery and roasted methi seed powder . I just dry roasted the methi seeds and pound in the mortar and pestle. You can also use whole seeds while adding the urad dal.
Mix well and let this boil for 2 more minutes. Switch off the flame.
Tomato gojju is ready to serve. Serve this with idli| dosa| chapathi| ven pongal and even with rice as a gravy.
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