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Pachi Tomato Pachadi


Pachi Tomato Pachadi is best made using a hand pestle. Also, always remember to use sesame seeds powder in the recipe as that adds a nutty flavour to it.

Raw green tomatoes (3 to 4)
Green chillies (hari mirch) (4 to 5)
Ginger (adrak) (1 inch piece)
Cumin seeds (jeera) (½ tsp)
Haldi/Turmeric Powder (½ tsp)
Salt (to taste)
White sesame seeds (til) (1 tbsp)
Oil (1 tbsp)
Tamarind (imli), de-seeded (1 tsp)
Yellow mustard seeds (sarson) (½ tsp)
Oil (1 tbsp)
Cumin seeds (jeera) (½ tsp)
Black gram (urad dal) (½ tsp)
Split chickpeas (chana dal) (½ tsp)
Dry red chillies (sabut lal mirch) (1, broken)
Asafoetida (hing) (a pinch)

In a kadhai, dry-roast til till it has turned pink. Let it cool and then work up a powder in a dry blender. Keep aside.

Heat oil in a kadhai and fry the green chillies in it. Set aside.

In the same kadhai, fry tomatoes till they have turned mushy and soft.

Next, add in Haldi/Turmeric Powder and imli. Keep frying for a few more seconds.

In a pestle, pound the green chillies, tomatoes, adrak, jeera and imli along with some salt.

Then, add in the sesame seeds powder and pound again.

Heat oil in a pan. Toss in the jeera, sarson, urad dal and chana dal. Let the dals turn golden in colour. Then, add in the kadipatta and red chillies and keep sautéing for about a minute.

Next, add in the hing and then pour this mix over the chutney.

serving tip
Enjoy with idlis, dosas, pesarattu or plain rice. A dollop of ghee will enhance the taste even further.