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Onion and Tomato Dip Recipe

imageThis tangy and spicy dip has been made with onion, tomato, garlic, curry leaves, chana dal, grated coconut and a few more spices. Coconut has been added for mild sweetness.

It serves as the perfect accompaniment for South Indian dishes like Idli/Dosa etc. You can try it with parathas as well.

If your kid loves idli, do try this dip and modify the recipe a little bit as per the suggestion column( mentioned at the end of the recipe) .

You can refrigerate this dip in a glass container for 4-5 days.

Yields: 1 Cup (approx.)


  • 1 Big onion (Chopped )
  • 3 medium tomatoes ( Chopped )
  • 4 Garlic Cloves ( Chopped )
  • 1-2 Kashmiri Dry Red Chillies
  • 1 Tsp Mustard Seeds
  • 12-14 Curry Leaves
  • 2 Tbsp Chana Dal ( Roasted )
  • 1/2 Tsp Red Chilli Powder
  • 2 Tbsp Coconut ( Grated )
  • Salt as per Taste
  • 3/4 Tbsp Oil


  1. Heat oil in a frying pan and add mustard seeds, kashmiri red chillies, curry leaves, garlic and roasted chana dal.image
  2. Add chopped onion when mustard seeds start to splutter.
  3. Cook onion till they appear translucent.
  4. Add chopped tomatoes and cook till they are tender.
  5. Add red chilli powder,salt and grated coconut. Mix and cook for 2 minutes.
  6. Turn off the heat and transfer the mixture to a grinder-jar for cooling.
  7. Grind the mixture to a smooth/slightly coarse paste.
  8. Transfer the jar contents to a bowl and serve with Idli/Dosa etc.


  1. If you are making this dip for your kid, skip kashmiri red chillies or add some tomato ketchup to dip for sweetness.

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