Andhra Style Tomato Pachadi/Chutney
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Ingredients
- 250 gms Tomatoes chopped
- 3 to 4dry Red chillies
- 1tsp chana dal
- 1tsp white sesame seeds
- 1tbsp Urad Dal
- 1tsp jeera or Cumin seeds
- 1/2tsp Turmeric
- 1tsp oil
- 2cloves garlic
- 1sprig Curry leaves
- 1dry red chilli
- 1/2tsp cumin
- 1/2 tsp mustard
- 1/4tsp Urad Dal
- 1pinch Hing
- 5flakes garlic crushed
Instructions
- Firstly, heat a griddle and dry roast the chana, urad dal and dry red chillies on low heat until they are golden and crisp. Transfer to a plate and set aside to cool.
- Next, heat the oil. Now, add the crushed garlic cloves and then the chopped tomatoes.
- Later, add the salt and turmeric.
- You can add the garlic raw while blending if you want a more robust flavour.
- Cook the tomatoes until they are totally mushy. Turn off the gas and cool.
- Firstly, grind the cooled roasted ingredients.
- Next, add the cooled tomato pulp. Blend well to a smooth paste. Do not add water.
- For the Tempering
- Lastly, heat 2 tsp oil in a small pan and add the udad or chana dal, mustard, cumin, half broken dried red chilli.
- Finally, add 1 sprig of curry leaves and a pinch of hing. Pour the sizzling tempering over the blended pachadi.
- Serve Andhra Style Tomato Pachadi/Chutney as a dip with idli, pesarattu, dosa, guntapunugullu or have it with steamed rice.
Recipe Notes
- Add sesame seeds to the roast ingredients
- Use green chillies if you prefer.
- Increase or reduce the chillies according to your spice quotient
