Latest recipesOnion Tomato gravy

Onion Tomato gravy

Onion tomato gravy | South Indian style Onion tomato gravy, simple side dish for chapati, idli, and dosa. South Indian thakkali vengayam gravy with full video and step-by-step pictures.

A simple gravy recipe using onion, tomato, sambar powder, and tempered with mustard seeds, urad dal, and curry leaves. The curry leaves, sambar powder, and asafoetida give an excellent flavour to the gravy.

This is perfect for picnics and train journeys. Apart from packing this for chapati and dosa, we can enjoy this thokku with curd rice too. You can also spread this on the bread and enjoy it as a sandwich too.

If you are running out of vegetables, you can make this simple onion tomato gravy. You can add chopped capsicum also while adding the onions. The sambar powder gives an excellent flavour to the gravy. But you can replace it with an equal amount of red chili powder and coriander powder.

Also check out, the onion tomato chutney recipe, Onion tomato cheese sandwich, Karuveppilai thokku.

Onion tomato gravy

Onion tomato thokku
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Onion tomato gravy recipe

Simple South Indian style Onion tomato gravy, pairs well with chapati, idli and dosa
Course Breakfast, Breakfast | Dinner, picnic recipes
Cuisine Indian, South Indian
Keyword picnic recipes, Side dish for Idli dosa, side dish for roti, travel recipes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3
Author Jeyashri suresh

Ingredients

  • 3 onions
  • 2 tomatoes
  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 tbsp urad dal
  • Few curry leaves
  • 2 tsp sesame oil
  • 3 tsp sambar powder
  • ½ tsp turmeric powder
  • 1 cup water
  • 1 tsp jaggery powder
  • Salt as needed

Instructions

  • Chop the onions into thin slices and chop the tomatoes into small cubes.
  • In a pan add 1 tbsp of cooking oil and add the mustard seeds, urad dal, asafoetida and curry leaves.
  • Once the dal turns golden brown, add the sliced onions.
  • Saute for a minute and add the tomatoes.
  • Add the sambar powder, turmeric powder and salt.
  • Mix well.
  • Add 1 cup of water and mix well.
  • Cover this and cook for 10-12 minutes in medium flame.
  • Stir in between.
  • The tomatoes and onions would have cooked well now.
  • If you want a thick consistency, cook for 2 more minutes.
  • If you want to serve as a gravy, add little more water and adjust the consistency.
  • Add the jaggery powder at this stage. This balances the spiciness of the onion tomato thokku.
  • This is optional, if you don’t want to add, you can skip this. It will no give any sweet taste to the gravy.
  • Cook for a minute and switch off the flame.
  • Add 2 tsp sesame oil to this.
  • Onion tomato gravy is ready to serve.
  • You can serve this with chapati, poori, idli and dosa too.
  • This tastes best with curd rice as well.

Video

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Notes

  1.  If you are packing this for travel, cook till the water gets fully absorbed and make it like a thokku. So this will be a non-spill gravy and easy to carry for travel.
  2.  Sambar powder can be replaced with red chili powder and coriander powder.
  3. You can add 1/4 tsp of freshly ground black pepper. 
  4.  You can add ½ ts of garam masala towards the end if you want.
  5.  Onion tomato thokku stays at room temperature for a day and stays in the refrigerator for a week.

 

  • Chop the onions into thin slices and chop the tomatoes into small cubes.
  • In a pan add 1 tbsp of cooking oil and add the mustard seeds, urad dal, asafoetida and curry leaves.
  • Once the dal turns golden brown, add the sliced onions.
  • Saute for a minute and add the tomatoes.
  • Add the sambar powder, turmeric powder and salt.
  • Mix well.
  • Add 1 cup of water and mix well.
  • Cover this and cook for 10-12 minutes in medium flame.
  • Stir in between.
  • The tomatoes and onions would have cooked well now.
  • If you want a thick consistency, cook for 2 more minutes.
  • If you want to serve as a gravy, add little more water and adjust the consistency.
  • Add the jaggery powder at this stage. This balances the spiciness of the onion tomato thokku.
  • This is optional, if you don’t want to add, you can skip this. It will no give any sweet taste to the gravy.
  • Cook for a minute and switch off the flame.
  • Add 2 tsp sesame oil to this.
  • Onion tomato gravy is ready to serve.
  • You can serve this with chapati, poori, idli and dosa too.
  • This tastes best with curd rice as well.
  • If you are packing this for travel, cook till the water gets fully absorbed and make it like a thokku. So this will be a non-spill gravy and easy to carry for travel.
  • Sambar powder can be replaced with red chili powder and coriander powder .
  • You can add 1/4 tsp of freshly ground black pepper
  • You can add ½ tsp of garam masala towards the end, if you want.
  • Onion tomato thokku stays in room temperature for a day and stays in the refrigerator for a week.

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