Tuesday, 17 March 2015

Tomato gravy (without coconut) / Side dish For Idli / Dosa

Here is a tasty, low - calorie gravy that goes well with South Indian breakfast varieties, such as Idli, Dosa and Uttappam; suitable as an accompaniment for chapathi, as well!


Onion - 1 (chopped)
Tomato - 2 to 3
Green chillies - 2
Turmeric powder - ¼ tsp 
Red chilli powder - ½ tsp 
Bengal gram flour / Kadalai Mavu - 1 to 2 tbsp 
Curry leaves - 1 sprig 
Salt - to taste 

For Seasoning:
Oil - 1 tbsp 
Mustard - ¼ tsp 
Jeera / Cumin seeds - ½ tsp


Wash, chop the tomatoes and grind it. Keep aside.

Heat oil in a kadai, season it with mustard and jeera. After it crackles, add onion, green chillies and curryleaves.

Once it becomes translucent, add bengal gram flour and fry for 2 to 3 minutes in a medium flame.

After that add tomato puree, salt, turmeric powder and red chilli powder. 

Mix thoroughly and add 1 to 1½ cup of water; allow to boil. This gravy have to be little watery, so adjust the water consistency according to your preference.

Close the pan with a lid and cook in a medium flame for 5 to 10 minutes, till the raw smell goes and oil separates.

Serve hot with Idli / Dosa.


Adjust the water quantity and spice level to suit your taste.

In this recipe, bengal gram flour is added to give thickness to the gravy.


  1. Tried the gravy. Tasty......

  2. Adding besan flour gives nice twist to the gravy..awesome...

  3. Hi Poornima,

    I love south Indian dishes. Will definitely try this gravy some day..


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