This is a recipe Amma learnt from one of her friends and is very popular in our extended family. It stays fresh for about 3 months and makes a yummy side dish for idles and dosas.
This pachadi can be made with both green and red tomatoes.
I am posting this recipe at the request of Rama, my cousin. The photo is from when she made this pachadi.
Thanks, Rama. And Lopa, as I promised pics will accompany all recipes from now on. 🙂
- Tomatoes – 1/2 Kg
- Methi/Fenugreek Seeds – 1 tsp
- Chilli Powder – 3 tbsp
- Salt – 1.5 tbsp
- Sesame Oil – 5 tbsp
- Red Chillies – 3 or 4
- Mustard Seeds/Rai – 5 tsp
- Turmeric – 1/2 tsp
- Roughly chop the tomatoes.
- In a heavy-bottomed kadai/wok, roast methi seeds till they start to change colour.
- Set aside the methi seeds to cool completely.
- Grind the roasted methi seeds along with 4 tsp of mustard seeds to a fine powder.
- In a heavy-bottomed kadai/wok, heat 3 tbsp sesame oil.
- Add the tomato pieces to the oil.
- Fry over medium heat till the tomato pieces are completely soft and mashable.
- Set aside the fried tomatoes to cool completely.
- Heat 2 tbsp sesame oil.
- Add 1 tsp mustard seeds.
- When the mustard seeds sputter, add red chillies.
- Fry chillies for 10 seconds and set aside along with the oil to cool completely.
- After the tomato cools, grind to a smooth paste.
- To the ground tomato paste, add mustard-fenugreek powder, turmeric powder, chilli powder, and salt.
- Mix well.
- Add the cooled oil, fried mustard seeds, and chillies.
- Mix well.
- Store in a air-tight bottle and set aside for a week.
- Serve with idli or dosa, or serve with hot rice.
- If you use red tomatoes, you may need to use a tad bit more oil and/or fry the tomatoes for longer. This is because red tomatoes tend to be juicier than green tomatoes.
- In either case, the tomatoes must be firm.
- When I say things must be cool, they must be at room temperature. Otherwise, the condensation will spoil the pachadi. 🙁
- You could also refrigerate the pachadi.