Easy Tomato Onion Thokku Recipe In A Pressure Cooker–Pressure Cooker Recipes Indian

Easy tomato onion thokku recipe using pressure cooker - Recipe with step by step pictures and Video.

Last week I prepared this easy tomato onion thokku recipe (Thakkali Vengayam thokku in Tamil) as a side dish for Instant poha idli.As the poha idli tasted bland without sourness, this thokku was ideal for it. Some of you would have noticed this thokku in that plate I think. 

Usually I prepare my mom’s style tomato thokku in a kadai. But recently I tried making it directly in our Indian pressure cooker. I feel this easy and quick one pot method is time saving when compared to the thokku cooked in a kadai. Yes, by the time you steam the idli, this would be ready. So this method will help bachelors, working women and housewives to make a quick side dish for idli, dosa and chapati/roti during busy morning hours. 

Nowadays Raksha likes to have it with idli. So I pack idli and this thakkali thokku for her lunch box at least twice in a week. I hope your kids will love it too. Do try this easy tomato onion thokku in pressure cooker for a change and tell me how it helped you. Lets see how to make tomato onion thokku with step by step pictures and video !

Check out my another version of tomato onion thokku recipe – Chef Venkatesh Bhat’s recipe if you like!

 Also check out my no onion no garlic tomato thokku too.

Easy tomato onion thokku recipe using pressure cooker

How to make tomato onion thokku easily in a pressure cooker

Cuisine: Indian

Category: Side dish for idli dosa roti

Serves: 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

Ripe Tomato – 4 nos Big onion – 2 nos Red chilli powder – 1 tsp Turmeric powder – 1/4 tsp Hing / Asafetiida – 1 pinch ( optional) Sugar - 1/2 tsp Coriander leaves - To garnish Salt & water - as needed To Temper Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Chana dal - 2 tsp Curry leaves - few

HOW TO MAKE TOMATO THOKKU IN COOKER - METHOD

Heat oil in a pressure cooker. Splutter mustard seeds, urad dal and chana dal. Add curry leaves and chopped onion. Saute till onion turns transparent. Add the chopped tomato and saute for a minute. Add turmeric powder, salt and sugar. Saute till tomato turns mushy. Now add the red chill powder and saute till its raw smell goes off. Mix for a minute. Add 1/4 cup of water at the end. Do not add more water, moisture in the tomato & little water is sufficient to make thick thokku. Mix well and cover the cooker with a lid. Pressure cook for 2 whistles in high flame. Remove the lid after the steam is released.Mix well and check if there is excess water and thokku is watery . If so, boil for a minute in high flame. Remove the thokku in a bowl.Garnish with coriander leaves and enjoy with idli,dosa drizzling a tsp of sesame oil. Tastes yum ! Enjoy !

Note

Adjust the quantity of red chilli powder as per taste. Use 1/2 tsp for less spicy taste. Garnishing with coriander leaves make it more flavorful. If you like thokku to be watery and thin, add more water. Use fully ripen tomato for best taste. You can make the same thokku in kadai as well. But you should cook the onion in water before adding tomato and spice powders so that onion tastes soft.

Try this easy tomato thokku in a pressure cooker and have a quick side dish for idli, dosa !

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Milagu Podi For Idli – Pepper Idli Milagai Podi Recipe

I learnt this Milagu podi for Idli from my MIL. Last time when I went to Salem, she kept this pepper idli podi as side dish for for idli, dosa. Basically Sendhil loves pepper flavored recipes a lot. So my MIL had prepared this pepper podi specially for her son. We loved it very much and I noted down the recipe immediately.  As we all know pepper has amazing health benefits. South Indians include pepper in their food by making rasam, milagu kuzhambu & ven pongal.

 Apart from these recipes, I feel this pepper idli podi is a great way to include pepper in our regular diet. The quantity of pepper consumption is more in this podi.  It should be served by mixing with ghee or sesame oil. It tastes the best with hot idli & dosa. Do try this pepper idli podi for a change and reap the health benefits of pepper. Lets see how to make spicy pepper powder for idli and dosa with step by step pictures !
Check out my ellu podi/ Sesame seeds powder for idli, dosa. Its also an interesting & unique recipe .

Pepper idli podi - Milagu podi for idli,dosa

Pepper idli podi - Milagu podi for idli,dosa

Cuisine: South Indian

Category: Side dish for idli dosa

Serves: 1/2 cup

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Black pepper - 1 tbsp White urad dal - 1 tbsp Chana dal - 1 tbsp Red chilli - 1 no Hing/ Asafetida - 2 pinches or garlic cloves - 2 nos Salt - as needed Cooking oil  or sesame oil – 2 tsp

HOW TO MAKE PEPPER IDLI PODI - METHOD

Heat 1 tsp oil in a kadai and roast urad dal till golden. Remove in a plate. In the same oil, roast chana dal till golden. Add to the plate. Add 1 tsp of oil to the kadai and add pepper corns & red chilli. Saute till pepper starts to crackle. Keep the flame medium and saute till most of the pepper corns crackle. Lastly add the hing, mix well and switch off the flame. Crackling helps to reduce the spiciness of pepper. So do it patiently without burning. Add this to the dal plate. Let everything cool down. Add the required salt and grind to a fine powder. If adding garlic, chop it finely and add it while grinding. Transfer the powder to an air tight box. Stays good for 2 weeks. After that the flavor of pepper gets reduced. Enjoy !

Note

I have shared the recipe for small quantity. Try this one if you are making for first time. If you like the taste, increase the quantity proportionately. Do not add more red chilli. The flavor of pepper should be dominant in this recipe. This podi tastes great when mixed with ghee. But we have it with sesame oil to reduce the calories. This podi is suitable for idli, dosa, wheat flour dosa and ragi dosa. It doesn’t taste good with rice.

Enjoy this yummy idli podi with idli & dosa adding ghee or sesame oil !

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Tomato Sabji Recipe – Onion Tomato Sabzi Recipe For Chapathi, Poori

When my father was working in Mumbai, he learnt this recipe from his North Indian friend.  Whenever my dad comes to Salem for holidays, he used to cook for us. We love our dad's cooking a lot . We love his Kara kuzhambu, rasam and this onion tomato sabji. My dad used to say this tomato sabzi is their go to recipe for every day's dinner.They also make it for their lunch box as a side dish for chapathi or poori . Its so easy to make and tastes great too. Sometimes my dad make this sabji by adding boiled potato, peas and even ladies finger. We love this simple sabzi with idli,dosa as well. I don’t say this is the authentic Maharashtrian style tomato sabji or tomato bhaji. This is just an easy, one pot version which is ideal for working women and bachelors. Last weekend I made methi poori and this tomato sabji for our breakfast. It was a nice combo.Sendhil and Raksha loved it a lot. It tastes the best with roti and poori. Do try this tomato sabji recipe and share your feedback with me  :)

Tomato sabji recipe for chapathi, poori

How to make tomato sabji in a pressure cooker - Easy & quick side dish for poori and roti/chapathi !

Cuisine: North Indian

Category: Side dish for roti

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

Ripe tomato - 3 nos Big onion - 1 no ( Big sized) Ginger-garlic paste - 1/2 tsp Red chilli powder - 1/2 – 3/4 tsp ( I used Kashmiri chilli pwd) Dhania powder/coriander seeds powder - 1/2 tsp Turmeric powder - 1/4 tsp Garam masala powder - 1/2 tsp Sugar - 1/2 tsp Salt & water - as needed To temper Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp ( optional) Cumin seeds - 1/2 tsp Curry leaves - few Coriander leaves - to garnish

METHOD

Wash and chop the onion and tomato into small pieces. In a cooker base, heat oil and splutter cumin seeds. Saute onion until transparent and then add ginger-garlic paste and curry leaves.  Saute till the raw smell of g&g paste goes off. Now add the tomato pieces and saute for a minute. Add salt, turmeric powder, sugar, red chilli powder, Dhania powder, garam masala powder and saute till tomato turns mushy. Now add 3/4 cup of water, mix well and pressure cook in high flame for 2 whistles. Open the cooker after the steam is released. Oil would float on top. Mix well with a ladle and garnish with chopped coriander leaves. Boil for few minutes if the sabji is watery. Make it thick. Serve hot with poori or roti ! Enjoy !

Note

For variations, you can add equal quantity of tomato and onion but adjust the quantity of spice powders accordingly. You can also add some cooked peas or boiled potato cubes. You can skip dhania powder if u wish. But flavor varies. Adding sugar helps to enhance the taste. It gives a mild sweetness to the bhaji. You can also make this sabji in a kadai instead of pressure cooker. For variations, you can add coarsely crushed peanut powder ( 1 tbsp )

Try this easy, yummy tomato sabji at home and enjoy !!

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Kerala Vegetable Stew | Ishtu Recipe – Side Dish For Appam, Idiyappam

 

Vegetable stew also known as Ishtu is one of the most popular side dish recipes served for Appam and Idiyappam/Noolappam in Kerala. I make appam at least twice in a month for breakfast as it is our family favorite. Usually I make mixed vegetable stew, potato kurma/ paya or onion chutney as side dish for appam. I learnt this stew recipe after watching a cookery show by a Chef in Raj TV. He addressed this recipe as “Restaurant style Vegetable Stew”. I got attracted by the title and wrote down the recipe in my cook book. Its a very simple & healthy vegetable stew recipe that looks colorful with awesome flavor and rich taste of mixed vegetables, coconut oil & coconut milk. I made this stew in pressure cooker to make my job easier.So its color was pale white but it tasted great. We loved it a lot with appam.This veg stew post was lying in my drafts for long time.So I thought of bringing out today. Friends, do try this easy, Kerala style vegetable stew recipe at home & relish it with appam or idiyappam for your breakfast. For variations, you can use potato instead of mixed veggies and make it as potato stew. Ok lets see how to make vegetable stew with step by step photos !
Check out my other “Kerala Recipes” too!

Kerala Vegetable Stew Recipe

How to make Kerala style vegetable stew recipe

Cuisine: Indian

Category: Side dish For Appam

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 240ml *Mixed vegetables ( Carrot, Beans, Potato) - 3/4 cup Big onion - 1 no ( Slice thinly) Ginger - 2 inch piece ( Slice it thinly or finely chopped) Green chilli – 2-3 nos ( slit) Thin coconut milk – 1 cup Thick coconut milk – 1 cup Salt – As needed Sugar – A big pinch To temper Coconut oil – 1 tbsp Bay leaf - 1 no Cinnamon - 1 inch piece Cloves - 2 nos Curry leaves – Few ** Carrot – 1 medium, Potato – 1 medium, Beans – 4 nos

METHOD

Grate or chop 1 coconut into pieces. Grind to a smooth paste adding 1 cup of water. Strain the thick coconut milk and keep it in a bowl. Again grind the coconut adding 1 cup of water.Take the second milk by extracting it. Keep in another bowl. Wash and chop the vegetables of 1 inch length. Slit the green chilli, slice the onion.Chop the ginger into small pieces or slice it thinly. Heat coconut oil in a pressure cooker base. Saute bay leaf, cinnamon, cloves. Add thinly sliced onion, ginger pieces and slit green chilli. Saute till onion turns transparent. Make sure color of onion stays white and not brown. Then add the chopped mixed vegetables, a big pinch of sugar and saute for a minute. Sugar helps to retain the color of vegetables.Add the required salt and the second coconut milk.Mix well and close the cooker. Cook for one whistle in very low flame. It takes 7-8 minutes.Open the cooker after the steam is released.Veggies would be cooked soft. Now add the thick coconut milk now and give one boil.Check for taste, add more salt if needed. Switch off the flame. Garnish with curry leaves and set aside. Give a standing time of 15 minutes and serve with appam/idiyappam. Enjoy !

Note

Add more green chilli for spicy taste. Add cashew paste for thickness and richness to the stew. Grind 6 cashews and add the paste. This stew has a mild masala flavor. Coconut oil is very important for tempering. Do not skip it.

Try this Kerala style vegetable stew with appam and enjoy !!

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Coimbatore Annapoorna Hotel Sambar Recipe – Restaurant Style Idli Sambar Recipe

Coimbatore Annapoorna hotel sambar was in my try list for years. Usually I make varieties of idli, dosa at least thrice in week. So I keep trying different side dishes, it may be either chutney or sambar. As a result of this, I could share a collection of South Indian style 50 chutney recipes and 30 idli sambar/Tiffin sambar recipes in my blog. In my idli sambar collection, I have already shared few hotel style sambar recipes like Saravana bhavan hotel sambar, Tamilnadu style hotel sambar ( Madurai, Tirunelveli), easy restaurant style sambar, Udupi hotel style sambar and AAB sambar recipes. But my collection won’t be a complete one without some of the most popular idli sambar recipes like Coimbatore Annapoorna Hotel Tiffin sambar and Madras Ratna Cafe Sambar. I have tasted this sambar only once from Hotel Sree Annapoorna Sree Gowri Shankar near Coimbatore Bus stand. 

Recently my friend Sudha suggested me to try this sambar recipe from Kannamma’s blog. Thank you so much Suguna & Chef Mr.Palanisami for sharing this wonderful recipe with us. After seeing the excellent feedbacks from many readers of Coimbatore, I got the confidence to try it. Just like other hotel sambar recipes, this one also calls for roasting, grinding and adding freshly ground spices. But the ingredients for sambar powder is different.

Actually my friend had advised me to use half the quantity of ingredients as the yield of this sambar will be more for a 2-3 members family. So I halved the quantity of sambar powder ingredients & dal, modified the cooking procedure slightly for ease. Raksha & Sendhil loved it a lot. Friends, do try this yummy hotel style sambar recipe at home (If possible with drumstick). Its one of the best side dish for idli/ mini idli, dosa, pongal and vada. You will love it for sure. Ok, Lets see how to make this yummy, Coimbatore special Annapoorna hotel sambar recipe with step by step photos and a video !! Don’t forget to go through the “Points to note” given below.

UPDATED :  Recently I tasted this sambar in Annapoorna hotel, Coimbatore. I felt the sambar was more sweet in taste and I could smell some ginger too. So I have updated this recipe based on the one I tasted. Also I tried this sambar with drumstick and updated a picture above. When I added drumstick, it tasted good with rice as well. So this sambar can be had with rice if you add drumstick. But reduce the quantity of jaggery if making for rice. Also see the actual color of sambar. I served it with brown rice idli below.

Please check the video recipe below.

POINTS TO NOTE

1. As per the original recipe, the quantity of drumstick should be twice that of toor dal. For this quantity, you should use 1 drumstick. Chop into small finger size pieces. Alternatively, you can use 2 brinjal, 1 medium carrot,1 medium sized potato. But flavor of the sambar may vary.
2. If you add drumstick, u can serve this sambar with rice too. Color of the sambar also varies.
3. This Sambar masala needs 12 ingredients. So please keep them ready in a plate before roasting. Roasting the spices perfectly is the key for this sambar.So do not burn them.
4. According to the original recipe, the quantity of tamarind and jaggery should be equal. But I reduced the jaggery as Sendhil doesn’t like the sweet taste in sambar.
5. I used long red chilli but original recipe called for using guntur chilli. So slight color deviation in the sambar was there. 
6. The original recipe called for pressure cooking tomato, onion and drumstick pieces separately for one or two whistles in high flame whereas I cooked them along with the dal by keeping them in a small box inside the cooker. Refer the pics and video for more detail. I did this to reduce the cooking time of sambar.
7. As a general rule of hotel sambar, it tastes the best when you give more standing time.So if you prepare this sambar for your guest, prepare it 3-4 hours in advance. Reheat it at the time of serving.
8. The yield of this sambar will be more as it thickens when cools down. So add little water at the end, mix well, check for salt and then serve.
9. If you want to make this sambar only for 2 people, use half of the quantity of ingredients mentioned.
10. Adding ghee at the end is a must. It gives awesome flavor to this sambar.
11. Garnish with coriander leaves without fail.

Annapoorna Hotel Style Idli Sambar Recipe

Coimbatore Annapoorna Hotel Idli Sambar Recipe - One of the best hotel sambar recipes !

Cuisine: South Indian

Category: Side dish for Idli, dosa

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS
1 cup - 250ml

To pressure cook Toor dal - 1/4 cup Water - 2 cups Turmeric powder - 1/4 tsp Cooking oil - Few drops Tomato - 1 no ( Chopped) Big onion - 1 no ( cube cut) Drumstick - 1/2 no ( Chop into small finger size) For sambar powder Sesame oil/Gingely oil - 2 tsp Methi seeds - 1/8 tsp Cumin seeds - 1/2 tsp Pepper corns - 3 nos Red chilli - 2 nos ( I used long variety, 3 Guntur chilli can also be used) Coriander seeds/Dhania - 2 tsp Chana dal - 1 tbsp Urad dal - 1/2 tbsp Grated coconut or dry coconut - 1 tbsp Curry leaves -  5 nos ( 1/2 sprig) Asafetida - 2 big pinches Jaggery - 1 tsp to 2 tsp (I used 2 tsp after tasting the original sambar) Ginger - 1/4 tsp ( chop finely, optional) Tamarind - Medium gooseberry size ( slightly bigger than small gooseberry size) Water – 2 + 1/2 cup ( To boil + grind) To temper Sesame oil/Gingely oil - 2 tsp Mustard seeds - 1/2 tsp Curry leaves - few Red chilli powder - 1/2 tsp To garnish Coriander leaves - 2 tbsp ( finely chopped) Ghee - 1 tbsp

HOW TO MAKE ANNAPOORNA HOTEL SAMBAR - METHOD

In a cooker base, add toor dal, 2 cups water, 1/4 tsp turmeric powder and few drops of cooking oil. In a small box, add chopped onion, tomato, drumstick pieces or other vegetables if using. Add 1/4 cup water. Keep the box inside the cooker. Pressure cook in low flame for 2 whistles. Open the cooker and take the box out. Keep aside.Mash the dal with a whisk or ladle. Set aside. In a kadai, heat 2 tsp sesame oil. Roast methi seeds, cumin seeds, chana dal, urad dal, red chilli, pepper corns, dhania and roast till dals turn golden in color. Add pinched tamarind. Saute for a second. Add the curry leaves, hing, grated coconut, ginger and jaggery. Saute for 30 seconds. Grind this mixture to a smooth paste adding 1/2 cup water. Slightly coarse paste is also fine. In the same kadai, add the ground paste + 2 cups of water.Mix well and boil for few minutes. Add the cooked onion+ tomato + Veggies mixture.Boil for a minute. Add the mashed dal, required salt & boil the sambar in medium flame for few minutes. Heat oil in a kadai and when it gets heated , splutter mustard seeds, curry leaves. SWITCH OFF THE FLAME !  Add red chilli powder, mix well quickly and add this to the boiling sambar. Do not burn the red chilli powder. Boil the sambar for a minute. Last but not the least, add 2 tsp ghee,  chopped coriander leaves and mix well. Serve hot with idli ! This sambar becomes thick as it cools down. So add water to adjust the consistency before serving. Check for salt as well. Enjoy !

Note

Adjust the quantity of red chilli & chilli powder if you want more spicy taste. Do not add more tamarind. Tamarind should be minimum for idli sambar. This sambar becomes thick as it cools down. So add water whenever needed, mix well. Check for salt and serve.

Enjoy this yummy idli sambar with piping hot idli ! Tastes great.

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Brinjal Kurma Recipe / Kathirikai Kurma For Idli, Dosa,Chapathi

Many of you would have heard about and tasted brinjal kurma for biryani and rice. Even I have posted the same in my blog. But when I came across this brinjal kurma (Kathirikai kuruma in Tamil) recipe for idli,dosa and chapathi in a cookbook, it was new and interesting to me. 

As I am a big fan of brinjal recipes, I tried it immediately as a side dish for thatte idli for our weekend breakfast. It was very nice with mild flavor of masala/spices. I just loved it with idli and dosa. I hope it tastes good with chapathi/roti as well. 

Sendhil is not a big fan of brinjal, still he tasted this kurma without any complaints. So I thought of sharing this yummy, interesting brinjal kurma recipe especially for all the ardent fans of brinjal like me. I have used long green brinjal in this recipe. I guess you can try with purple variety brinjal too. Friends, do try this different kurma recipe at home and share your feedback with me. Ok, Lets see how to make Brinjal kurma with step by step pictures !

Check out my Brinjal kurma for biryani too !

Brinjal Kurma Recipe

Brinjal kurma/ Kathirikai kuruma for idli, dosa and chapathi

Cuisine: Indian

Category: Kurma varieties

Serves: Serves 2-3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Long Green Brinjal – 2 nos Small onion Or Big onion – 20 nos / 1 no ( big)  Tomato – 1 no Curry leaves - Few Red chilli powder – 1/2 - 1 tsp Turmeric powder – 1/2 tsp To grind Grated Coconut – 1/4 cup Pottukadalai / Fried Gram Dal – 1.5 tsp Soambu/Fennel seeds – 3/4 tsp Pattai /Cinnamon – 1 piece Garlic cloves – 3 nos Green chilli – 1 no ( use 2 for spicy kurma) To Temper Cooking oil – 2 tbsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Cumin seeds – 1/2 tsp Coriander leaves – to garnish

METHOD

Wash and chop brinjal into small pieces. Keep immersed in water till use. Chop onion & tomato. Keep aside. In a mixie jar, take all the ingredients given under “ To grind” and grind them to a smooth paste adding enough water. Keep it aside. In a cooker base, heat oil and temper mustard seeds, urad dal, curry leaves and cumin seeds. Add the chopped onions and saute until transparent. Add the chopped tomato pieces and saute till mushy. Then add the chopped brinjal pieces and saute till they shrink in size and reduce in quantity. It takes 2-3 minutes. Now add the turmeric powder, red chilli powder, salt and ground coconut paste.Mix well. Saute the mixture for a minute. Add 1 to 1.5 cups of water and pressure cook in very low flame for one whistle. Open the lid after the steam is released. If the kurma is too thick, add 1/4 cup of water, mix well and check for taste. Add more salt or chilli powder if needed. Garnish with coriander leaves. Give a boil and serve hot with idli, dosa or chapathi.

Enjoy !

Note

Adjust the quantity of green chilli if you want more spicy taste. You can use Garam masala powder if you wish. Just use 1/2 tsp. You can replace brinjal with finely chopped potato or parboiled cauliflower florets too.

Try this easy, one pot Brinjal kurma recipe for idli, dosa or chapathi. Enjoy !!

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