Onion Tomato Chutney Recipe - Restaurant Style | Vengayam Thakkali Chutney | Side dish for Idli Dosai

This is Restaurant style Onion Tomato Chutney recipe.  It is a perfect condiment to be served with Idli and Dosai.

Recipe Cuisine: South Indian| Recipe Category: Chutney

Preparation Time: 3 mins  | Cooking Time: 5 mins | Serves - 4

 

Video Link:

 

Ingredients:

Big Onion – 4

Tomato – 1

Tamarind – Turkey Berry Size

Red Chilli – 5

Salt – As required

Coconut – ¼  cup

Oil – 1 tbsp

 

 Procedure:

1.  Peel the skin of the onion and wash them well. Cut them into small pieces.

2. Wash the tomato and cut it into small pieces.

3. Heat the oil in a pan, add onion and sauté till they become translucent.

4. Add red chillies and sauté for few mins.

5. Add chopped tomato and cook till they become mushy.

6. Add tamarind and salt. Mix them well and switch off the flame. Allow it to cool down completely.

7. Grind them into little coarse paste with little water.

    Yummy Hotel style onion tomato chutney is ready. Serve with hot  idli or dosai or adai etc.,

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Onion Sambar | Easy Sambar Recipes

It happens sometimes that we have run out of vegetables but still have to prepare something. Kongu village Onion Sambar is a healthy recipe just for those difficult situations. Yet there won’t be any compromise in taste.

Recipe Cuisine : South Indian | Recipe Category: Sambar

Preparation Time: 10 mins  | Cooking Time: 30  mins | Yields: 3 cups

Ingredients:

To Cook Thur Dal:
Thuvaram Paruppu / Thur Dal	½ cup
Water	1  - 1 ½ cup
Turmeric Powder	¼ tsp
Castor Oil / Sesame Oil	1 tsp
To Grind:
Grated Coconut or equivalent	1/3  cup
Cumin Seeds	1 tsp
Garlic Pods	3
To Temper:
Oil	1 tbsp
Mustard Seeds	½ tsp
Curry Leaves	1 spring
Green Chilli (split into two halves)	2
Sambar  / Small Onion	½ cup
Small size Tomato	1
Remaining :
Tamarind	Small Gooseberry size
Salt	As required

Procedure:

1. Pressure cook the thur dal with 1 ½ cups of water, turmeric powder and  castor oil for 2-3 whistles in a medium flame.   (OR)  Add thur dal, water, turmeric powder and oil in a vessel. Mix them well and cook in a medium flame till the dal becomes soft.

2. Grind the coconut, cumin seeds and garlic pods into a fine paste using little water in a mixie jar.  Keep it aside.

3. Soak the tamarind in ¼ cup of water for 15 mins. Then extract the juice from the tamarind and keep it aside.

4. Heat the oil in a pan, add mustard seeds and wait for popping.

5. Then add curry leaves and green chillies. Sauté till the curry leaves become crisp.

6. Now add the randomly chopped sambar onions. Sauté till the onion becomes translucent.

7. Now pour this temper into the cooked dal (from 1). Add salt and tamarind paste (from 3). Mix them well and cook for 5 more mins.

8. Now add the ground paste (from 2) and mix them well. Cook till the sambar becomes thick.

    Yummy and tasty Onion Sambar is ready.

Note:

1. Use tamarind paste instead of tamarind.

2. If the sambar onion is big, cut it into 2-3 pieces otherwise use it as whole.

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Carrot Onion Chutney without Coconut

I have already posted  carrot chutney earlier. In this variation i have added onion and coriander seeds. It is very aromatic and it goes well with dosas and appams.

Recipe Cuisine : South Indian | Recipe Category: Chutney

Preparation Time: 5 mins  | Cooking Time: 10 mins | Yields:1 cup

Ingredients:

Grated Carrot	1 cup
Onion	1
Red Chilli	2
Garlic Pods	2
Coriander Seeds / Dhaniya	1 tbsp
Chana dal / Kadalai Paruppu	2 tsp
Oil	2 tsp
Salt	To taste
To Temper:
Oil	1 tsp
Mustard Seeds	¼ tsp
Urad Dal	¼ tsp
Curry Leaves	½ springs

Procedure:

1. Peel the skin of the carrot and grate then using the grater.

2. Heat 2 tsp of oil. Add chana dal and coriander seeds. Fry them till nice aroma comes out.

3. Then add red chillies and garlic pods. Fry for few seconds.

4. Now add the chopped onion and sauté them till it becomes translucent.

5. Add grated carrot and fry till the color of the carrot becomes yellow. Allow it cool down completely.

6. Then grind them into a coarse paste with little water and salt. Transfer it into serving bowl.

7. Heat 1 tsp of oil in a pan, add mustard seeds and urad dal;  wait for popping.

8. Add curry leaves and fry till they become crisp.

9. Mix this temper with chutney and mix them well.

    Serve this chutney with Idli, Dosa and Aappam.

Note:

You can use ½ cup of small onion instead of big onion.

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Onion Coconut Chutney

Easy and tasty chuntey for Idli and dosai. Click here for more Chutney Recipes.

Ingredients:

Big Onion	3
Red Chilli	1-2
Garlic Pods	6
Tamarind	Trukey Berry Size (sundaikkai alavu)
Oil	2 tsp
Salt	As Required
Grated Coconut	¼ cup
To Temper:
Oil	1 tsp
Mustard Seeds	½ tsp
Curry Leaves	1 spring
Asafoedita / Hing	¼ tsp

Procedure:

1. Remove the skin of the onion and chop them into small pieces.

2. Heat 2 tsp of oil in a pan, add red chillies and garlic pods. Fry for few seconds.

3. Then add the chopped onion and salt. Fry till they become translucent.

4. Switch off the flame, then add the tamarind and allow them to cool down completely.

5. Add coconut with this mixture and grind this into a smooth paste with little water using the mixie.

6. Transfer this chutney into a serving bowl and keep it aside.

7. Heat 1 tsp of oil in a pan, add mustard seeds and wait for popping.

8. Then add the curry leaves and hing. Fry till the curry leaves become crisp.

9. Pour this temper into the chutney ( from 6) and mix them well.

      Yummy and tasty chutney is ready to serve with Idli and Dosai.

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Mint Onion Chutney

Normally Mint Chutney is prepared without onions. Adding a few onions changes the taste of the chutney quiet dramatically. Another good thing about adding onions is that you can get much more quantity of chutney than without adding the onions.

Recipe Cuisine : South Indian | Recipe Category: Chutney

Preparation Time: 5 mins  | Cooking Time: 10 mins | Yields: 1 cup

Ingredients:

Mint Leaves	1 cup (tightly measured)
Chopped Onion	½ cup
Red Chilli	1 or 2
Tamarind	Turkey Berry (sundaikkai) size
Urad Dal (white or black)	1 tbsp
Salt	As required
Oil	2 tsp

Procedure:

1. Clean, wash and drain the water from the mint leaves.

2. Remove the skin of the onions and cut them into small pieces.

3. Heat the oil in a pan, add urad dal and sauté till nice aroma comes out.

4. Then add the red chilli and fry for few seconds.

5. Now add the onion and sauté till the onion becomes translucent.

6. Add mint leaves and fry till the raw smell goes off. Switch off the flame and add tamarind and salt. Allow it to cool down completely.

7. Grind this mixture using the mixie with little water into a smooth paste. Transfer the chutney into serving bowl. Use little water to wash the mixie and mix this water with chutney.

       Aromatic and healthy green chutney is ready to serve.

Note:

1. Adjust the red chilli level according to your taste.

2. You can use split gram (kadalai paruppu) instead of urad dal.

3. I have used small onion, but you can use big onion also. But small onion gives very nice taste than big one.

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Onion Tomato Bread Sandwich | Bread Recipes

The good thing about Onion Tomato Bread Sandwich is the all the ingredients are daily used ingredients and will be always available in the kitchen. From availability of ingredients point of view, this is an easy and quick to make recipe.

Click here for more Bread Recipes.

Recipe Cuisine : Indian | Recipe Category: Bread Recipes

Preparation Time: 10 mins  | Cooking Time: 5 mins | Yields: 5-6 sandwich

Ingredients:

Bread Slices	8
For Stuffing:
Oil	2 tsp
Cumin Seeds	1 tsp
Curry Leaves	1 spring
Onion	3
Tomato	1
Red Chilli Powder	1 tsp
Salt	To taste
Finely Chopped Coriander Leaves	1 tbsp

Procedure:

1. Peel the skin of the onion and chop them into very very thin and small pieces.

2. Wash and chop the tomato into small pieces.

3. Heat the oil in a pan, add cumin seeds and wait for popping.

4. Then add the curry leaves and sauté for few seconds.

5. Next add the chopped onion (from 1) and sauté till the onion becomes translucent. At this time you should keep your flame at medium.

6. Then add the chopped tomato (from 2) and fry till the tomato becomes mushy.

7. Next add the red chilli powder and salt. Mix them well.

8. Sprinkle little water and close the lid of the pan. Cook until the raw smell of the red chilli powder goes off. Switch off the flame and add chopped coriander leaves. Mix them well and keep it aside.

9. Remove the brown edges of the bread slices.

10. Apply butter on both sides of the slices.

11. Spread Onion-tomato mixture on the 4 bread slices. Then close these slices with remaining slices.

12. Make the sandwich using the sandwich maker or grill.

13. Otherwise, apply butter and roast the slices until they turn into golden color. Now spread the onion-tomato mixture and cover it with another slice. Serve it immediately.

Note:

1. You can use wheat, ragi, madia breads.

2. Use tomato puree instead of tomato.

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