This simple yet tasty Tomato Ullipaya Pachadi is often served in hotels around South India as an accompaniment to Idlis and Dosas. The uniqueness of this tangy tomato and onion chutney is that it needs very few ingredients and even those are very easily found at home. It gets done in a jiffy and is far more healthy than the traditional accompaniments of Coconut Chutney, Sambar or Molaga Podi.
How to Make Tomato Ullipaya Pachadi
Time Required: 10 Minutes
Serves: 4
Ingredients
- Tomato – 3 Large
- Onion – 1 Large
- Red Chillies – 3 or 4
- Mustard Seeds – 1/2 tsp
- Oil – 1 tbsp + 1 tsp
- Curry Leaves – A Few
- Salt to Taste
- Method
- Chop the tomatoes into 1/2″ pieces.
- Chop the onions into 1/2″ pieces.
- Heat 1 tbsp oil.
- Add the onion pieces and fry till transparent.
- Add the split red chillies and fry for 2 minutes.
- Add the tomato pieces and stir-fry till the tomato is soft and mushy.
- Turn off the heat and let cool.
- Grind the tomato+onion into a smooth pachadi.
- Add salt and mix well.
- Heat 1 tbsp oil.
- Add mustard seeds and wait till they splutter.
- Turn off the heat and add curry leaves.
- Add the mustard seeds and curry leaves to the Tomato Ullipaya Pachadi.
- Mix well.
- Serve with Idlis or Dosa.
Wow.! I wanna eat it right now! Slurrppp..! 🙂
Flying to Mumbai for this!!!
Come, come. … I am just flying home from Norway and looking forward to spicy and hot food. For a cold country, they sure do eat a lot of cold food.
Yes, cold and bland! What do you eat in Norway as a vegetarian?
Salads, bread, cheese…..
I love bread and salad and cheese….but 2 days of that bland diet and I’m yearning for my spicy upma or parathas with pickle!
Same here. …. I was thrilled to see chilli olives in the salad bar….. 🙂
Thank you so much for this recipe. was waiting for it. Trying it out tmrw.
Tried it this morning!! Followed your recipe and it was perfect!!