From the recipe box
Tomato Onion Dosa Chutney
Dosas, pesarettu, paniyarams, paranthas, and chutneys for breakfast plates and light meals.
- Meal format
- Tiffins & Breads
- Base
- Dosa
Tomato, Onion
From my kitchenCook this meal
Ingredients & method
- Prep
- 10 mins
- Cook
- 20 mins
- Total
- 30 mins
- Serves
- 6
Ingredients
- 1 tablespoonwhole urad dal
- 4-5dried red chilies (Byadagi chilies preferred for color and flavor)
- 1medium yellow onion, roughly chopped
- 2medium tomatoes, roughly chopped
- ¼ cupfresh or frozen coconut
- 2 teaspoonstamarind paste
- to tasteSalt
Tempering / Tadka / Thalimpu
- 2 teaspoonscoconut oil (or oil of choice)
- 1-2dried red chilies, broken
- ½ teaspoonmustard seeds
- ½ teaspoonsplit urad dal
- ¼ teaspoonhing (asafoetida)
- 5-6curry leaves
Notes & Tips
- This chutney is a beautiful balance of tangy tomatoes, sweet onions, spicy red chilies, and creamy coconut.
- Byadagi red chilies are ideal because they provide a vibrant red color with a milder heat, but any dried red chili can be used based on your spice preference.
- Roasting the urad dal and red chilies first adds a deeper, nutty flavor and gives the chutney more body.
- Fresh coconut gives this chutney its signature texture and flavor. Because of the coconut, store leftovers in an airtight container in the refrigerator and use within 4-5 days.
- This chutney is especially nostalgic as a dosa accompaniment, but it also pairs wonderfully with idli, pesarettu, and uttapam.
Step by step
Method
- 01
Heat a pan on low-medium heat and dry roast the whole urad dal until it becomes lightly golden and aromatic. Remove and set aside to cool.
- 02
In the same pan, dry roast the dried red chilies until they develop small dark spots and become fragrant. Keep the heat low to prevent burning. Remove and add to the blender along with the roasted urad dal.
- 03
Blend the roasted urad dal and red chilies into a coarse powder.
- 04
Add the chopped onions to the same pan and sauté until they soften and turn slightly pink. Add a little salt to help the onions cook faster.
- 05
Add the chopped tomatoes and cook until they soften completely and the mixture becomes jammy.
- 06
Allow the onion-tomato mixture to cool slightly. Add it to the blender along with the roasted dal and chili powder. Add coconut, tamarind paste, and salt, then blend into a smooth chutney.
- 07
Transfer the chutney to a serving bowl.
- 08
Prepare the tempering by heating coconut oil in a small pan. Add mustard seeds and allow them to splutter. Add split urad dal, broken red chilies, hing, and curry leaves.
- 09
Pour the tempering over the chutney and mix well.
- 10
Serve with dosa, idli, pesarettu, or uttapam.
