Tomato Pachidi (for Rice)

Tomato Pachadi (for Rice)

Preparation Time: 10 mins

Cooking Time: 15 mins

Serving: 6 servings (1 cup)

Ingredients:

8-10 red tomatoes roughly chopped

½ tsp turmeric powder

1 tbsp fresh coriander

Salt to taste

Tempering:

6-8 dry red chillies

2-3 green chillies

4-5 cloves of garlic

1 tsp tamarind pulp

1 tsp urad dal

1 tsp mustard seeds

1 tsp jeera

½ tsp fenugreek seeds

¼ tsp asafoetida

8-10 curry leaves

2 tbsp oil

 Method:

1. Heat oil in a pan, add urad dal and sauté till light red, then add fenugreek seed and wait till it turns red. Then add mustard seeds, jeera, garlic, red chillies, green chillies, curry leaves and asafoetida. Once all are well done remove leaving the oil in the pan and allow it to cool.
2. To the leftover oil add chopped tomatoes along with salt and turmeric and cook till the water becomes thick. Once done allow it to cool.
3. Add the tempering into the blender along with tamarind and grind it coarsely. Then add the tomatoes and coriander and just whip it couple of times.
4. This dish tastes best with hot steamed rice and ghee.

Co-zy Tips:

1. If you have leftover rice, heat 3 tsp of oil in a pan add mustard, jeera and curry leaves. After they splutter add 1 chopped onion and sauté till they turn pink. The add 1 tbsp of tomato pachadi and sauté for 1 minute. Add the leftover rice and mix it well and let cover it for 2 mins over medium heat. Garnish with chopped fresh coriander and serve.  
2. You may adjust the chillies to your taste if you prefer it bit mild else use Kashmiri red chillies as it gives colour but not heat.