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Andhra Style Tomato Pachadi:Chutney

Andhra Style Tomato Pachadi/Chutney

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Course Chutney
Cuisine Andhra

Ingredients
  

  • 250 gms Tomatoes chopped
  • 3 to 4 dry Red chillies
  • 1 tsp chana dal
  • 1 tsp white sesame seeds
  • 1 tbsp Urad Dal
  • 1 tsp jeera or Cumin seeds
  • 1/2 tsp Turmeric
  • 1 tsp oil
  • 2 cloves garlic
  • 1 sprig Curry leaves
  • 1 dry red chilli
  • 1/2 tsp cumin
  • 1/2 tsp mustard
  • 1/4 tsp Urad Dal
  • 1 pinch Hing
  • 5 flakes 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.
    udad dal red chilles and jeera roasted
  • Next, heat the oil. Now, add the crushed garlic cloves and then the chopped tomatoes.
  • Later, add the salt and turmeric.
    Adding salt
  • 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.
    Blended tomatoes
  • 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.
    Andhra Style Tomato Pachadi:Chutney1

Notes

  1. Add sesame seeds to the roast ingredients
  2. Use green chillies if you prefer.
  3. Increase or reduce the chillies according to your spice quotient
Andhra Style Tomato Pachadi:Chutney copy