October 16, 2008
1 Large Tomato chopped
Jaggery (adjust according to tanginess)
1/4 tsp Pepper powder
1/2 Red chili powder
1/2 tsp Rasam powder/Saarin pudi
1 tsp mustard seeds
4 curry leaves
1 tsp chana dal or Urad dal
A pinch of asafotida
1/4 tsp turmeric powder
1 tbsp oil
How to make:
1. Heat oil in a pan, add tempering items one by one.
2. Add Rasam powder, red chili powder and jaggery and mix well.
3. Let the mixture boil, then add tomates and let them cook for few mins. Mash the tomatoes with the ladle.
4. Add salt and pepper powder and stir well. Turn off the heat after it boils.
Serve sweet and tangy tomato gojju with idlis/ dosas/gundponglus.