Posts Tagged ‘Onions’

Tomato Onion chutney


One of the non mallu  chutneys that I like most with my idlis or dosas is the tomato onion chutney. The tangy tomatoes cut through the delicate sweetness of the onions, creating a perfect symphony of sweet and sour.  The chutney is very easy to make and stays fresh for long, allowing you to make plenty to last for later :).

  tomato onion chutney


3 med sized tomatoes chopped into chunks
1 med sized onion chopped
1/4 tsp [amazon-product type=”text” text=”tamarind”]B002EE40B0 [/amazon-product] paste or marble sized pitted [amazon-product type=”text” text=”tamarind”]B002EE40B0 [/amazon-product].
5 – 6 dried whole red chilies
1 tbsp whole [amazon-product type=”text” text=”coriander seeds”]B000N4WWS6[/amazon-product]
2 sprigs of curry leaves
big pinch of [amazon-product type=”text” text=”asafoetida”]B000JMAXOW[/amazon-product]
2 –3 cloves of garlic, chopped (optional)
1/2 a tsp of grated ginger (optional)
Salt to taste
3 –4 tbsp oil
1/2 tsp [amazon-product type=”text” text=”black mustard seeds”]B001E6CFAW[/amazon-product]
2 tbsp [amazon-product type=”text” text=”sesame oil”]B000MXVH3O[/amazon-product] /any refined vegetable oil


  • Heat a tbsp of oil in a pan, add red chillies, fry until they are roasted, and remove.
  • In the same hot oil, add onions, ginger, garlic [amazon-product type=”text” text=”asafoetida”]B000JMAXOW[/amazon-product], 1 spring of curry leaves, [amazon-product type=”text” text=”coriander seeds”]B000N4WWS6[/amazon-product], and sauté until the onions turn slightly brown.
  • Add the tomatoes and sauté until the tomatoes soften to a pulp.
  • Turn off the heat and let it cool.
  • Grind the cooled mixture with tamarind and salt.
  • Heat a tbsp of oil in a shallow pan, add mustard and remaining curry leaves.
  • When the mustard pops pour the seasoning over the ground mixture and mix well.
  • Server with idlis, dosa or rotis.
  • Jalapeno Tomato Onion Egg Masala


    This delicately spicy dish, serves very well with all kinds of breads. The secret to getting  the gravy really thick and just right, is to use a lot of onions. I’ve also used jalapenos in this recipe instead of green chilies for a slight twist. But it really doesn’t matter though. You could use any kind of green chili and still be happy with the outcome.

    egg masala


    6 eggs, hard boiled and shelled
    2 onions, finely sliced
    4 tomatoes, finely chopped
    2 – 3 jalapenos (base it on your tolerable spice levels)
    1tbsp finely grated ginger
    1 tbsp finely diced garlic
    1/2 tsp turmeric powder
    1 tsp roasted cumin powder
    1/2 tsp kerala garam masala
    salt to taste



  • Slit the eggs length wise, just sufficient to cut through the white, still keeping it whole.
  • Heat oil in a pan, add cumin, onions and sauté until golden brown.
  • Add crushed ginger, garlic, jalapenos and sauté until oil separates.
  • Add tomatoes, turmeric, kerala garam masala and sauté until oil separates.
  • Add boiled eggs and mix into the masala.
  • Serve with any kind of bread.
  • Tomato Onion Raita


    This amazingly simple salad is refreshingly soothing on a hot summer day. My husband in a big lover of yogurt and this salad is something that he would pour on top of anything and everything if he had a choice. Though I don’t recommend that :), I think it tastes splendid plain by itself and goes very well with  with any spicy dish, like Biryanis, Pulaos, Indian breads etc. When paired with any dish, the slightly sour yogurt with luscious tomatoes and crunchy sweet onion chunks, though subdues the over effects of the spices, surprisingly forms a new intense flavor in the process.

    Tomato Onion Raita


    3 tomatoes, diced into small chunks
    1 red onion, finely diced
    1 green chilies, diced julienne style (optional)
    3 tbsp finely chopped cilantro
    2 cups yogurt
    salt to taste


  • Mix tomatoes, onions, cilantro, green chilies, yogurt together and add salt to taste. You have your raita in a jiffy.

    Now wasn’t that easy?!