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How to make onion tomato gojju for chapati. Easy home-style recipe.Easy Onion Tomato Gojju Recipe. Thick Chutney well suited for travel. Onion Tomato Thokku / Thick Onion tomato chutney for travel. With step by step pictures.

Here is how to do Onion Tomato Gojju in a pressure cooker. This is an extremely easy recipe and a perfect one for travel. Its the best side dish for chapati. There are only 5 ingredients – Oil, Onion, Tomato, Red Chilli Powder and salt. We will be doing this onion tomato gojju in a pressure cooker. Please use a 2 or 3 liter cooker only. Bigger cookers tend to burn the ingredients. Traditionally, the recipe is sauteed on a pan for at least an hour. In the pressure cooker method, the gojju gets perfectly caramelized and cooked in 30 minutes. Its such an easy recipe. Do try it to know how easy and how delicious one can make gojju without any effort at all. This is an OPOS inspired recipe.

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Run the tomatoes in a mixie to a puree. Set aside.

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Slice the onions!

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Take a pressure pan and add in the sesame oil (gingely oil). Add in the sliced onions and the tomato puree.

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Run 1/4 cup of water in the mixie to clean the mixie of the tomato puree. Add that water back to the pan. Add in the red chilli powder and the salt. Cover the pressure cooker and cook on a low flame for 30 minutes. Do not keep the flame on high. The ingredients might burn. Warning : You will get a lot of whistles from the pressure cooker. Do not get alarmed by the number of whistles. Set a timer for 30 minutes. Go by the timing.

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After 30 minutes, remove from heat and allow it to rest for 20 minutes for the pressure to release. Open the cooker and mix well. If the gojju is little watery, simmer on stove for 5 minutes to thicken up. You can see that the gojju is perfectly cooked without any char at the bottom.

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Store the gojju in an air-tight moisture free container, preferably a glass jar in the refrigerator for up to two weeks.

You can freeze the gojju in the freezer for up to 2 months.

Note: For travel, add 3-4 tablespoon extra oil while cooking to increase the shelf life of the gojju.

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  • 2 tablespoon sesame oil (gingely oil / nallennai)
  • 4 medium sized onions, sliced
  • 4 medium sized tomatoes, sliced
  • 1/2 teaspoon salt
  • 2 teaspoon red chilli powder
  • 1/4 cup water
  1. Take a pressure pan and add in the sesame oil (gingely oil). Add in the sliced onions and the tomato puree.
  2. Add in the water, red chilli powder and the salt.
  3. Cook in a pressure cooker (2 or 3 liter) for 30 minutes on a low flame.
  4. Open the cooker and mix well. If the gojju is little watery, simmer on stove for 5 minutes to thicken up.
  5. Store the gojju in an air-tight moisture free container, preferably a glass jar in the refrigerator for up to two weeks.
  6. You can freeze the gojju in the freezer for up to 2 months.

Notes

Note: For travel, add 3-4 tablespoon extra oil while cooking to increase the shelf life of the gojju.

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Pickle / Chutney
  • Cuisine: South Indian
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  • 2 tablespoon sesame oil (gingely oil / nallennai)
  • 4 medium sized onions, sliced
  • 4 medium sized tomatoes, sliced
  • 1/2 teaspoon salt
  • 2 teaspoon red chilli powder
  • 1/4 cup water
  1. Take a pressure pan and add in the sesame oil (gingely oil). Add in the sliced onions and the tomato puree.
  2. Add in the water, red chilli powder and the salt.
  3. Cook in a pressure cooker (2 or 3 liter) for 30 minutes on a low flame.
  4. Open the cooker and mix well. If the gojju is little watery, simmer on stove for 5 minutes to thicken up.
  5. Store the gojju in an air-tight moisture free container, preferably a glass jar in the refrigerator for up to two weeks.
  6. You can freeze the gojju in the freezer for up to 2 months.

Notes

Note: For travel, add 3-4 tablespoon extra oil while cooking to increase the shelf life of the gojju.

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Pickle / Chutney
  • Cuisine: South Indian

Find it online : https://www.kannammacooks.com/onion-tomato-gojju-make-onion-tomato-gojju-chapati/

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Tamil style potato kara kari. How to make Potato Kara Kari , Potato Kara Curry Recipe. Tamilnadu Brahmin style recipe.

The first time I tried this kara kari, it was serendipity. I have never used besan (kadalai maavu) in potato fry I do at home until recently. The additional touch of besan gives the potato fry a new dimension that I have come to call as the “aloo bonda-ish” flavor that’s mind blowing. This idea for the besan in potato curry is from my friend Chitra Viswanathan. I think its a Tamil Brahmin thing of adding kadalai maavu in potato kara kari. This recipe is a keeper and I do it almost every week. Here are other potato recipes that might interest you. # POTATO FRY RECIPE, BABY POTATO FRY WITH PEPPER AND CURRY LEAVES # POTATO PORIYAL FRY, URULAI PORIYAL RECIPE # ANDHRA STYLE POTATO FRY – ALOO GADDA FRY # CHETTINAD URLAI ROAST, POTATO ROAST # CHETTINAD URULAI PATTANI ROAST – POTATO PEAS CURRY

Here is the video of how to do potato kara kari, urulai kara kari.

Wash and peel the potatoes. Dice the potatoes into small pieces. Mix the potatoes with sambar powder, chilli powder, curry leaves, salt and our star ingredient, besan . Mix well to combine. Set aside.

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I like to cook the potatoes in a pressure cooker using the pot in pot method. Take a pressure cooker and add half a cup of water to the cooker. Place the potato bowl in the cooker and cover with a lid. Cook on a medium flame for 4 whistles. Remove from heat and wait for the pressure to settle naturally. The potatoes usually cooks in 2-3 whistles but we are cooking for 4 whistles as we are cooking using the pot in pot method. Remember that we did not add any water to the potato bowl. The potato cooks perfectly in this method.

Note: After opening, try to eat a small piece and see if the potato is fully cooked. If not, cover and cook for a whistle more. Some variety of potatoes take longer to cook.

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Take a pan, preferably non-stick and add a tablespoon of oil to the pan. Heat the oil and add in the mustard seeds. Let the mustard seeds splutter. Add in the cooked potato mixture to the pan.

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Toss the potatoes for 10 minutes until well roasted.

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Super delicious side dish is ready. Serve with sambar or rasam .

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For steaming potatoes

  • 4 potatoes, peeled and diced
  • 1 teaspoon sambar powder
  • 1 teaspoon chilli powder
  • 2 sprigs curry leaves
  • 3/4 teaspoon salt
  • 2 tablespoon besan (kadalai maavu)

Other ingredients

  • 2 tablespoon peanut oil
  • 1/4 teaspoon mustard seeds
  1. Wash and peel the potatoes. Dice the potatoes to small pieces. Mix the potatoes with sambar powder, chilli powder, curry leaves, salt and besan. Mix well to combine. Set aside.
  2. Place the potato bowl in the cooker and cover with a lid. Cook on a medium flame for 4 whistles. Remove from heat and wait for the pressure to settle naturally.
  3. Take a pan, preferably non-stick and add a tablespoon of oil to the pan. Heat the oil and add in the mustard seeds. Let the mustard seeds splutter. Add in the cooked potato mixture to the pan.
  4. Toss the potatoes for 10 minutes until well roasted.
  5. Serve hot!
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Side Dish
  • Cuisine: Tamilnadu