Onion tomato gravy recipe
Simple South Indian style Onion tomato gravy, pairs well with chapati, idli and dosa
Servings: 3
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.
Notes
- 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 ts of garam masala towards the end if you want.
- Onion tomato thokku stays at room temperature for a day and stays in the refrigerator for a week.
