Wednesday, January 25, 2012

#4 : Tomato Pachadi ~ Tomato Chutney

Tomato Pachadi is a tangy , spicy pachadi /chutney made from tomatoes and dry red chillies. Tastes great with rice , iddli and dosa . I was first introduced to it by my husband and have loved it since then . I usually make this pachadi on festive occasions as it is higher on the oil content . Warm rice + Pachadi =Oh ! what joy

  • 6 Big tomatoes diced into 4 pieces each
  • 8 Dry Red Chillies 
  • 1 tsp - Mustard seeds
  • 1/8 tsp - Asafoetida
  • 1/4 tsp - Fenugreek powder
  • 3 Tbs + 2tsp - Oil
  • Salt to taste
  1. Heat 3 Tbs oil in a pan . Add the diced tomatoes to it and fry for about 2 mins. Cover the pan with a lid and turn the flame down to medium heat
  2. Let the tomatoes cook for 20-30 mins until all the water evaporates and oil starts to ooze out . Keep stirring from time to time to avoid burning / charring the tomatoes  
  3. Heat 2 tsp oil in a skillet . Add the red chillies and mustard seeds . Once the mustard seeds start to splutter asafoetida and fenugreek powder to it and set aside 
  4. Transfer the fried tomatoes and the oil red chilli mixture to a blender . Add Salt and grind to a smooth paste ( Do not use water when grinding ) 
  5. Serve with hot rice . My favorite way to savor this Pachadi :-)

1 comment:

  1. i tried this first time today, it turned out good, except i messed up the popu, so tasted little bit burnt. But still tasted good...