Tomato Onion Dosa Chutney

Name: Tomato Onion Dosa Chutney
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 tbsp whole urad dal; 4-5 dried red chilies (Byadagi chilies preferred for color and flavor); 1 medium yellow onion, roughly chopped; 2 medium tomatoes, roughly chopped; ¼ cup fresh or frozen coconut; 2 tsp tamarind paste; to taste Salt; 2 tsp coconut oil (or oil of choice); 1-2 dried red chilies, broken; ½ tsp mustard seeds; ½ tsp split urad dal; ¼ tsp hing (asafoetida); 5-6 curry leaves

Tiffins & Breads

Complete the plate: Condiment
Serves: 6
Hands-on · total: 10 min · 15 min
Walk-away: No

From my
kitchen

Worth knowing

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.

Day 2 plan

Make the batter ahead and refrigerate. For day two, cook fresh portions rather than storing finished dosas when possible.

medium effortweeknight-friendlyleftover-friendly

- Cook this meal

Ingredients & method

Prep

10 mins

Cook

20 mins

Total

30 mins

Serves

scaled from 6 servings - quantities marked “to taste” or “as needed” aren’t adjusted

Ingredients

¾ tbspwhole urad dal2¾-3¼dried red chilies (Byadagi chilies preferred for color and flavor)¾medium yellow onion, roughly chopped1¼medium tomatoes, roughly chopped¼ cupfresh or frozen coconut1¼ tsptamarind pasteto tasteSalt

Tempering / Tadka / Thalimpu

1¼ tspcoconut oil (or oil of choice)¾-1¼dried red chilies, broken¼ tspmustard seeds¼ tspsplit urad dal¼ tsphing (asafoetida)3¼-4curry leaves

Instructions

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.

Worth knowing

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.

Day 2 plan

Make the batter ahead and refrigerate. For day two, cook fresh portions rather than storing finished dosas when possible.