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One more simple and easy recipe to ease your busy morning. This tomato pachadi is of south Indian style mostly use it as a side dish. It goes very well with onion paratha, plain roti, chapati and even you can mix it with plain rice it tastes amazing.
In Tamil language the word "Pachai" means green or raw and "adi" means pound. Broadly translated, it refers to food which has been pounded.
Ingredients:
Tomato (chopped)- 1 big no.
Green Chili (chopped) - 1 no.
Fresh Coriander Leaves chopped - 1/4 cup
Red Chili Powder - 2 tsp
Salt to taste
Curd - 1 cup
> For Grinding:
Coconut grated - 2 tbsp
Mustard Seeds - 2 tsp
> For Seasoning:
Mustard Seeds - 1tsp
Whole Red chili - 1 no.
Asafoetida / Hing - 1 pinch
Curry leaves - 3 to 4
Coconut oil/ Vegetable oil - 2 tsp
Time Required: 15 mins.
Directions:
Step 01) Grind the grated coconut and mustard seeds in to fine paste
2. In a bowl add the above paste, chopped tomato, green chilies, fresh coriander leaves, red chili powder and salt mix it well. Then add the curd and mix it nicely
3. Heat oil in a pan in medium flame (use coconut oil to bring out the authentic taste of south India) add whole red chili, mustard seeds, Asafoetida /hing and curry leaves. Add this seasoning to tomato pachadi.
Serve: Serve with chapati, onion paratha, roti, or even it goes very well with plain rice.
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Very very simple yet most satisfying dish and goes very well with hot rice, dosa and even with chapati's.
Ingredients:
• 2-3 Tomatoes
• 2 Green chilies
• 4-6 Curry leaves
• 1/4 tsp Turmeric powder
• 1/4 tsp Asafetida/Hing
• 1 tbsp Red Chilli Powder
• 1 tsp sugar
• 1/3 Cup Tamarind/ Imli/Puli juice
• Salt to taste
• Coriander for Garnishing
For Seasoning:
• 1 tbsp Oil
• 1/4 tsp Mustard seeds
• 1/4 tsp Udrud Dal /White Lentils ( (grown in Indian subcontinent- Available in Indian Store)
• 1/2 tsp Cumin seeds (optional)
Time Required: 15 mins
Method:
1. Wash and chop the tomatoes in to small pieces
2. Heat oil in a pan, add seeds, and allow them to splutter
3. Add curry leaves stir fry for 1 minute
4. Add chopped tomatoes, green chilies & cover,simmer for 5 minutes.
5. Add salt, turmeric powder/ Haldi, red chili powder, Asafetida/Hing, tamarind juice and sugar mix nicely
6. Return to low flame stir gently every now and then and cook till everything is tender
7. Serve hot with rice
Note: You can use jaggery instead of sugar (Jaggery is a sweetener made from sugar cane juice - available in Indian Store)
If coconut is not available at home I simply go for this chutney. It goes very well with most of the breakfast dishes like Idli, Masala Dosa, Rava Roti, Rava Dosa, etc., Enjoy this spicy finger licking chutney.
Ingredients:
> For Chutney
- 1.5 cup Tomato chopped
- 1 cup Onion chopped
- 3 tsp Red chili Powder
- 1/4 tsp Haldi/Turmeric powder
- Tamarind tiny ball in size
- Few of curry leaves
- Salt to Taste
> For Seasoning
- 1 tsp mustard seeds
- 1 tsp urad dal /White Lentils (grown in Indian subcontinent- Available in
Indian Store)
- Few of curry leaves
- A pinch of asafoetida/Hing
Time Required: 15 -20 mins
Method:
Step 01) Heat oil in a pan and add chopped onion saute 2 mins.
Step 02) Add tomato and stir fry 1 min.
Step 03) Add curry leaves, salt, red chili powder, turmeric powder and tamarind
Step 04) Stir fry nicely till raw smell disappears
Step 05) Allow this to cool down completely
Step 06) Grind the above with no water or just a few drops of water and make it thick
Step 07) Add seasoning to the chutney
