Tomato Goju
A light, sweet and sour curry recipe.
Create Rafi’s version of this traditional South Indian tomato curry at home.
A light, sweet and sour curry with a savoury spice mix from nutty roasted lentils, jaggery and coconut.
In South India, it is usually served as a side with some rice, just before having a rasam or sambhar.
Ingredients
Serves 2-4 |
| 1/4 tsp Asafoetida |
| 1 tsp Cumin Seeds |
| 1 tsp Mustard Seeds |
| 1 tsp Fenugreek Seeds |
| 2 tsp Chana Dhal |
| 2 tsp Urid Dhal |
|
1/2 tsp Turmeric |
|
1/2 tsp Sambhar Masala |
|
20g Desiccated Coconut |
|
Chilli Powder (as desired) |
Instructions
- Add Asafoetida, Cumin, Mustard, Fenugreek Seeds, Chana and Urid Dhal into a pan with 2 tbsp of oil. Cook on a low heat for 5 minutes, until the lentils are lightly golden.
- Add 1 chopped onion, 4 cloves of sliced garlic and cook on a medium heat for 7-10 minutes.
- Add the Turmeric, Sambhar, Desiccated Coconut and Chilli Powder, 1kg of fresh chopped tomatoes and 50ml of water.
- Cover and cook for 20 minutes. Remove the lid and cook for 5-8 minutes to reduce.
- Season and finish with a squeeze of lemon juice.
