Tomato chutney recipe

India is a country with so much diversity, be it in culture, language or food. Chutneys or say Dips have been in our culture for ages. To make any food more appealing and full of flavours. Chutney can make or break any dish.

The one today I am sharing is Tomato chutney made with simple ingredients, a very famous South Indian recipe. Which only requires tomato and onion with some Tadka in it. Goes well with appe, dosa, idli.

Tomatoes should be ripped ones for you to get that colour and texture. We want full red tomatoes. Spiciness can be adjusted to ones palate, so add red chilli accordingly. To get the best flavour use coconut oil for frying. I was introduced to tomato chutney by my husband, who’s colleague use to bring this in his lunch box. He got the recipe from him.

What kind of Tomatoes to use?

Use only ripped ones here, to get the perfect colour and texture.

Any specific oil to use?

I would suggest if you are comfortable with coconut oil then cook in it, if not go for refined oil or ground nut oil.

Let’s start cooking

#purvanchaltadka #foodblogger #tomatochutney

Tomato Chutney


  • 1 onion chopped
  • 2 tomatoes chopped
  • 1 tablespoon chana dal
  • 1 tablespoon urad dal
  • Few curry leaves
  • Salt
  • Oil
  • 1 tablespoon mustard seed
  • 1/2 cup water
  • 4 to 5 garlic
  • 1 inch ginger piece
  • 3 to 4 dry red chilli


  • Heat oil in a pan add urad and chana dal saute till light brown
  • Add in red chilli, garlic, ginger,curry leaves with onion
  • Cook till onions are transparent
  • Now add in tomatoes with salt and water
  • Cook till tomatoes get mushy
  • Off the flame and let it cool down
  • Grind it to a fine paste
  • Remove it in a serving bowl
  • Now take another pan pour oil and heat it Add mustard seed let it crackle
  • Add urad and chana dal with curry leaves
  • Your Tadka is ready Pour it on the chutney and enjoy
  • Hope you loved this recipe
  • Until then keep exploring…

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Medu vada recipe

Cooking medu vada looks a bit tough for many people, but if you will follow this recipe it will be easy for you. Believe me, this recipe is simple and hassle-free.

Nothing fancy in making these vadas, just a little trick and you are sorted.

The trick is just to keep following

First while mixing the Ingredients do beat the batter for 5 minutes this will make the Vada fluffy without adding any soda, if you wish to add (soda) you can.

Second use a spatula apply water place the batter and give it shape by pressing in the centre to make a small hole. This will give you the exact shape of medu vada.

So what are you waiting for head and do try this now…

Let’s get the recipe

#purvanchaltadka #foodblogger #meduvada

Medu vada


  • 250 grams split urad dal (without skin)/ split black lentils
  • 1 tablespoon black pepper powder
  • 3 to 4 green chilli chopped fine
  • 1 tablespoon ginger
  • 1 tablespoon crushed coriander seeds
  • 1 tablespoon salt
  • 1/2 cup water
  • Oil for deep frying


  • Soak urad dal overnight in water
  • Next day rinse it well in running water and grind with ginger adding little water
  • The batter has to be a fine paste.
  • Now, remove it to a bowl and add black pepper powder, green chilli, coriander seeds, salt, curry leaves
  • Mix this well, and beat the batter for 5 minutes to make them fluffy.
  • Let it rest for 10 minutes
  • Heat oil for deep frying
  • Take a spatula to apply water place the batter and give it shape by pressing in the centre.
  • Drop the vada in the oil, be careful while doing this. Apply little water not too much.
  • Fry till golden brown in colour on both the sides
  • Remove on a plate, and deep fry all the vadas in that manner for the perfect shape.
  • Serve it with sambhar and coconut chutney.

Tomato Rice recipe

The Tomato rice recipe is from the South of India region. Making tomato rice is quite simple and quick. Within a few minutes, you are done with a yum rice recipe.

If you are looking for a different taste rice recipe, then this is it. Do try this recipe where the ingredients used are all in your kitchen.

Mostly my all recipes are the ones with few ingredients or whatever is available in the kitchen pantry. Preferably I use fresh ingredients in my kitchen. Even the Ginger-garlic paste I make is fresh. Fresh ingredients do a lot of difference to the taste as well as health.

In our southern region, the tomato rice recipe is called Thakkali Sadam.

Let’s check out this simple recipe

#purvanchaltadka #foodblogger #thakkalisadam#tomatorice

Tomato Rice Recipe


  • 2 teaspoon oil
  • 1 teaspoon mustard seed/rai
  • 1 teaspoon urad dal/split black gram
  • 1 teaspoon chana dal/chickpea split
  • 2 dry red chilli
  • 2 green chilli
  • 4 to 5 curry leaves
  • 1 onion chopped
  • 3 tomatoes chopped
  • 1/2 teaspoon turmeric powder/Haldi
  • 1 teaspoon red chilli powder
  • 2 teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • 1 1/2 teaspoon salt or according to the taste
  • 2 cups cooked rice (I have used leftover rice here)


  • Take a kadhai heat oil, add rai let it splutter.
  • Now add in urad n chana dal
  • Fry till golden brown in colour
  • Add dry red chilli, green chilli, curry leaves and onion fry till cooked.
  • Add chopped tomatoes with the given masala and salt
  • Cook the tomato covered on low flame till mushy
  • Once the tomato is cooked well add in the rice and mix it well
  • Tomato rice is ready, serve hot with some curd.

The classic Rawa Upma recipe

I do call this recipe classic as nothing can beat the taste of this simple upma.

Doctors also recommend of eating upma if one is unwell. This simple tadka upma is available at any restaurant or street food vendors. This recipe is a no fail proof one…you will never be disappointed while cooking this. Leaving all the worries about serving healthy food to your loved ones.

In our house we at times have upma as our dinner also. Light yet wholesome.

Simple and quick to make. Healthy and wholesome. With some basic ingredients easily available in the kitchen pantry. So, without wasting time let’s get the recipe

#purvanchaltadka #foodblogger #upma#classicupma

Rava upma

Rava Upma


  • 1 cup rava/Semolina
  • 1 cup onion chopped
  • 1/2 cup tomato chopped
  • 1/4 tablespoon urad dal(without skin)
  • 1/2 tablespoon mustard seed
  • 5 to 6 curry leaves
  • 2 tablespoon oil /ghee
  • 2 to 3 green chili chopped
  • 1 tablespoon salt or as per taste
  • 2 to 3 cups boiled water


  • First take a pan and dry roast the rava till light brown
  • Keep water for boiling on another stove.
  • Heat oil /ghee in a pan add in urad dal let it turn golden brown, now add in mustard seed let them crackle
  • Add in green chili, onion and curry leaves
  • Cook till the onion turns pink
  • Add tomatoes and fry for few seconds
  • Add in the roasted rava
  • Mix it well
  • Pour in the boiled water, salt
  • Give it a nice mix
  • Cover with a lid and cook for 5 minutes
  • Open the lid mix it again
  • It should be completely dried up
  • Off the flame
  • Garnish with coriander leaves and serve hot
  • Your classic upma is ready, healthy and wholesome.
  • Hope you liked the recipe.
  • Until then keep exploring…….

Use the same cup for measurement of rawa and water

Uttapam Recipe/ How to make Uttapam

Here’s yet another South Indian breakfast which we all love and keep having them. South Indian food is easily available at all eateries but I prefer eating from the food stall parked on the road side.They serve the exact taste and quantity.


Uttapam is my favourite and now my twins also love them.Best way to make kids have their veggies just looks like pizza if you grate some cheese on it.

Coming to the recipe,batter is same as the one used for idli or dosa.You can use store bought ones also.Here I had leftover batter from idli so made Uttapam

#purvanchalstadka #Uttapam #southindianfood#breakfast #kidslunchbox#foodblogger #indianfoodbliggers

Let’s see what goes in making Uttapam

Quantity for idli,dosa or Uttapam

  • 3 cups raw rice
  • 1 cup urad dal
  • Salt

Method for batter:

  • Soak urad dal and rice separately for 8 hours
  • Grind to a fine paste
  • By adding water for thick consistency
  • Add salt and leave it overnight, covered
  • Next morning your batter is ready for making idli,dosa or Uttapam

Ingredients for topping

  • 2 onions chopped
  • 1 tomato chopped
  • 2 green chillies chopped
  • Coriander leaves
  • Salt
  • Oil for drizzling

Method for making Uttapam:

  • Heat a tawa or griddle/ dosa pan
  • Sprinkle oil and spread
  • Keep the flame low
  • Pour one laddle batter
  • Spread it in round shape with the laddle itself
  • Keep it thick not like dosa
  • Gently garnish with the veggies spreading it equally all over the Uttapam
  • Press the veggies with the spoon
  • Drizzle oil
  • Sprinkle some salt
  • Cover with a lid and cook
  • Once the batter is hard
  • Flip it and cook on the other side as well
  • Uttapam is ready to be served with coconut chutney or Sambhar
  • Simple and healthy breakfast for kids lunch box or just lunch
  • Until then keep exploring….

Instant Rava Appe

Rava appe is quick and best for those morning struggles when everything has to be in fractions,a best snack for any occasion.

Appe is basically south Indian dish which is made with idli batter,but if you are in hurry and want a quick appe then making rava appe is best.Here we use semolina/rava and curd with little water to make the batter,if you wish you can add vegetable of your like,i have made a simple version of appe here.

Before making these appes we have to rest this batter for 15 minutes so that semolina soaks all the curd along with water and is of perfect consistency,if you notice the batter to be quite thick after 15 minutes you can add more water to it.

Many people use fruit salt or soda while making appe to make it fluffy,but if you want you can skip this,i have not used any soda here,still my appe were fluffy and soft.

So,let’s get started


Rava appe

Instant Rava Appe


  • 250 grams Rava/semolina
  • 250 grams curd
  • Water as per requirement
  • 1 1/2 tablespoon salt
  • 1 onion chopped
  • 2 green chillies
  • 1 tablespoon Grated ginger
  • 1/2 tablespoon rai/mustard seeds
  • Oil

Method :

  • Mix rava,salt and curd together with a whisk
  • Cover and keep for 15 minutes
  • After 15 minutes if you notice the batter to be too thick pour water
  • Consistency of the batter has to be thick,just like idli batter
  • Now, add in chopped onions, green chillies and grated ginger
  • Mix well

Tempering the batter :

  • Heat a small fry pan with oil add rai let it splatter, add curry leaves
  • Pour it on the batter
  • Mix it well
  • Now appe batter is ready to cook

Making Appe:

  • Place the appe pan on the stove, drizzle oil
  • Pour one tablespoon batter in all the moulds
  • Cover and cook on low flame for 5minute’s
  • After 5 minutes flip it on the other side and cook for 2 minutes
  • That’s it, appe is ready to be served
  • Serve Instant Rava appe with coconut chutney
  • Simple and quick, only this reading is long process but cooking is fast😊
  • Until then keep exploring….

Coconut chutney

South Indian food is loved by all and one dish which you can’t miss on is coconut chutney.without which our dosa,idli and uttapam or mendu vada all would be incomplete. I have personal way of eating coconut chutney with parathas.

Made with fresh coconut this chutney is just so tasty and amazing that only with aroma you’ll die to eat idlis with them.

Coconut tree is such a versatile tree with every part of the tree being used,nothing goes waste.

Off late people have stopped eating coconut as there is news circulated that coconut is high on cholesterol, trust me which is not at all true.if that would have been the case our ancestors would have never be so healthy and strong. We being more choosy about our diet and facing more health issues.

So let’s get cooking

#purvanchalstadka #coconutchutney#southindianrecipes#foodblogger #indianfoodbliggers

Coconut chutney:


  • 1 cup coconut chopped (fresh)
  • Handful of coriander leaves
  • 1 inch ginger
  • 3 to 4 green chillies or as per taste
  • Salt as per taste
  • 1 tablespoon mustard seed
  • 3 to 4 red chilli
  • Some curry leaves
  • 1 cup buttermilk or curd
  • Water if using curd for consistency


  • Take grinding jar add chopped coconut,green chillies, ginger,coriander leaves ,salt and buttermilk or curd
  • Grind it to a fine paste
  • Pour it in a bowl and keep

For Tadka

  • Heat oil in a pan
  • Add mustard seeds let them splatter
  • Now add red chilli and curry leaves
  • Pour them on the chutney and mix
  • Coconut chutney is ready to enjoy
  • Until then keep exploring….

Shengdane ki chutney/ peanuts chutney or dip

We Indians have so many varieties of chutney to accompany our dish.Peanut chutney being one of them.I do remember in my native place Aheeyai wet coconut was not available way back to 30 years as it was not preferred by people only dry coconut was used for pujas or if one desired of making idli sambhar coconut chutney was not available and to replace coconut my elder sisters started using Groundnut for making chutney and it tasted super awesome, this is How i came to know about peanuts chutney. Later to realise people do make shengdane ki chutney. If ever we went hunting for coconut the shopkeepers would say Beta ye sab Mumbai me milega,yaha nahi😑 now things have changed drastically.

This chutney is made by dry roasting peanuts and removing the skin.I have used with the skin and it tastes good,It’s your wish to keep the skin or remove but the tastes remains same

Without much delay let’s get the recipe

#purvanchalstadka #foodbloggers #indianfoodbloggers#foodphotography#cooking#chutney #peanuts


  • 1/2 cup Groundnut
  • 1 cup buttermilk or curd
  • 1/2 tablespoon salt
  • 4 to 6 green chillies
  • 1 inch ginger
  • Curry leaves
  • 1/2 tablespoon mustard seeds
  • 1 tablespoon oil
  • Handful of coriander leaves


  • Heat a pan and dry roast Groundnut
  • Let it cool down and remove the skin by crushing (skip if using the skin)
  • Take a blender add Groundnut, ginger,green chillies, coriander leaves, salt and buttermilk
  • Grind to a fine paste
  • Pour more buttermilk if the chutney is too dry and grind it again

For Tadka

  • Heat pan add oil ,once hot enough add in mustard seeds
  • Let them crackle
  • Off the flame add in curry leaves
  • Pour the tadka on the groundnut mixture
  • Your Shengdane ki chutney is ready
  • Enjoy it with chillas,mendu vada,dosa or idli
  • Until then keep exploring

Instant Dosa /How to make Chana dal instant dosa

Dosa has always been healthy breakfast or dinner .It has also been recommended by doctors if one falls sick, as there’s no oil or deep frying involved. Our South Indian food has so many ayurvedic benefits with it,being the very old culture of our country .There are so many varieties of dosa or adai available, but the one I am making today is what my mother use to make and this recipe belongs to her ,a quick and instant dosa ready without any fermentation required.

Quick fill for kids lunch box or husbands tiffin

It can be served as breakfast or snack

Let’s get the recipe

#purvanchalstadka #indianfoodblogger #foodbloggers #foodphotograhy #instantdosa#chanadaldosa#dosarecipes


For the batter

  • 1 cup chana dal/split chickpea
  • 1 cup rice (ratio has to be 1:1)
  • 1 tablespoon salt
  • Water as per consistency


  • Wash and soak dal and rice separately
  • When you notice dal and rice a bit pluffy or soak in warm water for 1 hour
  • Grind it to a fine paste. Again separately
  • Grinding is separate
  • Take a large vessel and mix both the dal and rice batter together
  • Add salt
  • Its has to be a thick paste not flowy
  • Your dosa batter is ready.

For filling

  • 4 boiled potatoes
  • 1 onion chopped
  • 2 green chillies slit long
  • 1 tablespoon ginger grated
  • 1/4 tablespoon urad dal
  • 4 to 5 curry leaves
  • 1/4 tablespoon haldi powder /turmeric
  • 1/2 tablespoon rai / mustard seeds
  • 2 tablespoon oil


  • Mash potatoes and keep
  • Take a kadai,add oil put rai let it splatter, then add in green chillies, ginger,urad dal and saute
  • Add onions ,curry leaves cook till soft
  • Add haldi and salt
  • Now add in potatoes and mix well
  • Your filling for dosa is ready.

Making of dosa

  • Heat the dosa pan,spread oil with a cotton cloth on the pan.
  • Now pour dosa batter with a laddle and spread it in circular way
  • Drizzle some oil on the dosa
  • Stuff the filling on the dosa and fold as desired shape
  • Your instant chana dal dosa is ready to be served with coconut chutney

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