Tomato Ullipaya Pachadi | Andhra Tomato Onion Chutney for Idli & Dosa

Tomato Onion Chutney or Takkali Vengayam Pachadi
Tomato Onion Chutney or Tomato Ullipaya Pachadi

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


  1. Tomato – 3 Large
  2. Onion – 1 Large
  3. Red Chillies – 3 or 4
  4. Mustard Seeds – 1/2 tsp
  5. Oil – 1 tbsp + 1 tsp
  6. Curry Leaves – A Few
  7. Salt to Taste
  1. Method
  2. Chop the tomatoes into 1/2″ pieces.
  3. Chop the onions into 1/2″ pieces.
  4. Heat 1 tbsp oil.
  5. Add the onion pieces and fry till transparent.
  6. Add the split red chillies and fry for 2 minutes.
  7. Add the tomato pieces and stir-fry till the tomato is soft and mushy.
  8. Turn off the heat and let cool.
  9. Grind the tomato+onion into a smooth pachadi.
  10. Add salt and mix well.
  11. Heat 1 tbsp oil.
  12. Add mustard seeds and wait till they splutter.
  13. Turn off the heat and add curry leaves.
  14. Add the mustard seeds and curry leaves to the Tomato Ullipaya Pachadi.
  15. Mix well.
  16. Serve with Idlis or Dosa.


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