Onion tomato Thokku recipe with step by step pictures, an onion tomato based chutney which has a hint of fennel seeds and cumin seeds, pairs well with Idli, dosa, chapathi and paratha. I have already mentioned in my ellu chutney recipe, that my friend who visited us here, shared with me some interesting chutney recipes. I shared her version of Milagai chutney too. This onion tomato thokku is one among them and she told that it is her mil’s signature dish. the addition of sombu| fennel seeds in this chutney gives a nice taste to this chutney. For me, sombu we add only in biryanis and kurmas and i was too skeptical as how it will taste in chutneys. I tried this few back weeks back and loved the taste of this onion tomaot thokku. Do try this easy chutney recipe at home.
Onion Tomato Thokku recipe
- Recipe Cusine: Indian
- Prep Time: 10 Minutes
- Cook time: 25 Minutes
- Serves: 4
- Author: Jeyashri
- Recipe Category: Chutney
- Description: Onion tomato Thokku recipe with step by step pictures, an onion tomato based chutney which has a hint of fennel seeds and cumin seeds, pairs well with Idli, dosa, chapathi and paratha
Onion 2
Rip Tomato 2
Fennel seeds | sombu | saunf 1 tsp
Cumin seeds 1 tsp
Red chili 5-6
Salt as needed
Oil 3 tblsp
Mustard seeds 1/2 tsp
Curry leaves few
Asafoetida 2 pinches
Method :
- Take out the skin of the onions and wash them.
- Roughly chop the onions and tomatoes.
- In a mixie, grind the onion, tomato, red chili, salt, cumin seeds and fennel seeds into a fine paste.
- No need to add water as the tomatoes will take care of that job.
- In a pan, add oil and add in the mustard seeds, asafoetida and curry leaves.
- If you prefer sesame oil use that, else normal cooking oil will be fine.
- Once the mustard starts spluttering, keep the flame low and add in the ground paste.
- Mix well.
- Keep the flame to medium.
- Stir well and let this cook.
- This will splutter, so after 5 minutes keep the flame to low.
- Cook for 20 minutes or till the mixture comes to a thokku consistency and the water evaporates.
- Switch off the flame, if needed drizzle few drops of oil on the top.
- Take out from the pan and serve it with idli, dosa or paratha.
- This chutney is perfect for travel too.
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Notes:
- The addition of the fennel seeds enhances the taste of the chutney so do not skip it.
- You can make this chutney the previous day and keep it inside the refrigerator and serve the next day.
Method with step by step pictures :
- Take out the skin of the onions and wash them.
- Roughly chop the onions and tomatoes.
- In a mixie, grind the onion, tomato, red chili, salt, cumin seeds and fennel seeds into a fine paste.
- No need to add water as the tomatoes will take care of that job.
- In a pan, add oil and add in the mustard seeds, asafoetida and curry leaves.
- If you prefer sesame oil use that, else normal cooking oil will be fine.
- Once the mustard starts spluttering, keep the flame low and add in the ground paste.
- Mix well.
- Keep the flame to medium.
- Stir well and let this cook.
- This will splutter, so after 5 minutes keep the flame to low.
- Cook for 20 minutes or till the mixture comes to a thokku consistency and the water evaporates.
- Switch off the flame, if needed drizzle few drops of oil on the top.
- Take out from the pan and serve it with idli, dosa or paratha.
- This chutney is perfect for travel too.
Notes:
- The addition of the fennel seeds enhances the taste of the chutney so do not skip it.
- You can make this chutney the previous day and keep it inside the refrigerator and serve the next day.
Tried this chutney today really it tasted divine .my son who is 4 years old had one extra dosai.thanks jeyshree for the amazing receipe