Onion Tomato Thokku Recipe is another addition to my repertoire of chutneys. I have expressed my eternal love for chutneys almost in every single chutney post…..so keeping it short n sweet. I’m here today to share another favourite chutney of mine, especially with idli or dosa. Onion Tomato Thokku Recipe is first thing I whip up when I make a batch of idli dosa batter . I’m never tired of it!!
This is a tangy & spicy chutney that imbibes all the flavours from garlic and ginger. This is easy to prepare with a few ingredients & pairs best with Indian breakfasts like idli, dosa etc. It is so delicious that you end up eating more. Super tempting…right???
I usually never follow any particular recipe for my chutneys. I keep adding ingredients based on my instinct. I think that’s the best part of chutneys because you can never go wrong. So friends, give it a shot and let me know!!
Off to Onion Tomato Thokku Recipe!!
Step-by-step process for Onion Tomato Thokku Recipe:
- Wash the tomatoes and roughly chop them and set aside. Peel a few shallots and garlic pods. Roughly chop the shallots.
- Heat oil in a pan over medium high heat until hot and add mustard seeds and fenugreek seeds.
- Add channa dal and dry red chillies to this.
- Once the mustard seeds begin to pop and the lentils start turning brown, toss in shallots and peeled garlic. I also like to add a piece of ginger, but this is optional.
- The shallots turn translucent. Now add in the tomato pieces, curry leaves and coriander. Stir fry for a minute and then add add tamarind.
- Sauté for about 4 to 5 minutes till the tomatoes become soft.
- Finally add green chillies and stir for a minute. Turn off the heat and let it cool down.
- Transfer this to a mixer, add required salt and blend to a smooth or coarse paste.
- Adjust salt if required and transfer to a serving bowl.
Tempering:
- Heat oil to the same pan over medium heat. Add mustard seeds, cumin seeds, dry red chilli, usrad dal and channa dal. When the lentils turn brown, add asafoetida, curry leaves and then turn off the heat. Transfer this seasoning to the chutney and mix well.
- Onion Tomato Thokku Recipe is done in no time….Wasn’t that quick?
- Serve with idli, dosa, paniyaram, vada, roti or paratha. or use it as a spread for sandwiches.
A Quick Summary:
Onion Tomato Thokku Recipe - Side Dish For Idli Dosa | Tomato Onion Garlic Chutney | Onion & Tomato Chutney (Vengaya Thakkali Chutney)
Ingredients
- 1 Tablespoon Oil
- 1 teaspoon Mustard seeds
- ¼ teaspoon Fenugreek seeds
- 1 Tablespoon channa dal split bengal gram
- 4 Dry Red Chillies
- 2 Tomatoes chopped
- 6 shallots peeled and chopped
- 8 to 10 Garlic pods peeled
- 1 Cm ginger piece optional
- 1 cm Tamarind piece
- A sprig of curry leaves
- 2 Tablespoon coriander chopped
- 2 to 3 Green Chillies
- For Tempering:
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 teaspoon Urad dal Black gram
- 1 teaspoon Channa dal split bengal gram
- 1 dry red chilli
- A pinch of asafoetida
- A spring of curry leaves
Instructions
- Heat the oil in a pan over medium high heat. Add mustard, fenugreek seeds, channa dal and dry red chillies.
- Once the lentils start turning brown, toss in shallots and peeled garlic.
- The onion turn translucent. Now add in the tomato pieces, curry leaves, coriander, tamarind and green chillies.
- Sauté for about 4 to 5 minutes till the tomatoes become soft.
- Turn off the heat and let it cool down.
- Add required salt and blend in a mixer to a smooth or coarse paste.
- Tempering: Heat oil in a pan over medium heat. Add mustard, cumin, dry red chilli, urad dal and channa dal. When the lentils turn brown, add asafoetida, curry leaves.
- Turn off the heat and transfer it to the chutney and mix well.
My Notes:
- Adjust chillies to suit your taste.
- Choose tomatoes that are ripe and red in colour.
- You can also use regular onions instead of shallots but shallots give a unique taste to the chutney.
- You can omit garlic if you do not like the taste.
- Addition of ginger is optional.
- If you want a minty flavour, add a few mint leaves and it tastes totally different. Just play with the ingredients.
- Make sure not to burn the fenugreek seeds, otherwise it will impart a bitter taste to the chutney.
Check out other popular CHUTNEY RECIPES from blog.
Many more to come!!…..STAY TUNED!!
Happy Cooking 🙂
Cheers!!
Padma.
