Tomatokayi Gojju | Kayirasa Recipe (Karnataka Style Green Tomato Curry)
Tomatokayi Gojju, also known as Kayirasa, is a traditional Karnataka-style curry made using green tomatoes and fresh coconut. This dish has a beautiful balance of tangy, spicy, and mildly sweet flavors from tamarind and jaggery. The freshly ground coconut masala gives it a rich texture, while the tempering adds a nutty crunch and aroma.
This homestyle recipe pairs perfectly with chapati, jolada rotti, and steamed rice. If you enjoy authentic South Indian village-style cooking, this green tomato gojju is simple, flavorful, and comforting.

Ingredients:

Main Ingredients:

• 6 green tomatoes (washed and chopped)
• 6 green chilies
• 1 tsp jeerige / gandhari menasu (optional)
• ½ tbsp rock salt (or salt to taste)
• Small key lime-sized tamarind (soaked in water and extract taken)
• 1 tbsp jaggery (adjust to taste)
• Around 2 cups water (as needed)
• Little turmeric powder

For the Coconut Masala:

• 1 cup fresh grated coconut
• ½ tsp mustard seeds
• Pinch of hing (asafoetida)
• Green chilies (from above)

For Seasoning:

• 1 tbsp oil
• ¾ tsp mustard seeds
• 1 tsp chana dal
• 1 tsp urad dal
• Few curry leaves
• 1 dried red chili (broken into pieces)

Method:

1. Wash and chop the green tomatoes into medium-sized pieces.
2. Heat oil in a pan. Add mustard seeds and let them splutter.
3. Add chana dal and urad dal, and fry until golden brown.
4. Add curry leaves and broken dried red chili.
5. Now add chopped tomatoes, turmeric powder, and salt.
6. Mix well, cover, and cook until the tomatoes are soft but not mushy.

Prepare the Coconut Masala:

1. In a mixer jar, first grind coconut, green chilies, mustard seeds, and hing without adding water.
2. Then add a little water and grind to a slightly coarse paste.

Once the tomatoes are almost cooked:

1. Add the ground coconut masala
2. Add tamarind extract
3. Add jaggery
4. Add water as needed to adjust consistency
5. Mix well and cook on low heat for 5 to 8 minutes so the flavors blend together.
6. Add chopped coriander leaves.
7. Turn off the heat.

Serve hot with:

1. Chapati
2. Jolada rotti
3. Steamed rice
4. Even as a side dish for curd rice

Tips:

1. Adjust jaggery depending on the sourness of the tomatoes.
2. Cook on low heat after adding coconut to maintain flavor and texture.
3. This gojju tastes even better after resting for a few hours.