Pachi Tomato Pachadi

Hi Friends

Today I am coming with PACHI TOMATO PACHADI  which is from my grandmother's kitchen. My grandmother used to make delicious chutneys with any vegetable in many different ways. Today's recipe is one such chutney she made - pachi tomato pachadi. She made this pachadi with hint of  little tamarind which tastes spicy and tangy. Today I once again made her tangy pachi tomato pachadi that I learnt from her and came out tasty. It is my favorite among all chutneys.

If you are the one like me, this is for you.

Enjoy!!!

OK Let us go to prepare it

Ingredients

• Raw tomatoes                                                      6nos
• Green chillies and dry chillies (roast)                     depends of spice level
• Roasted Coriander seeds powder                        1/2 tbsp                      
• Dry roasted fenugreek powder                             1/4 tbsp
• Dry roasted cumin seeds powder                          1/4 tbsp
• Dry roasted sesame  seeds powder                       2 tbsp
• Dry roasted peanuts powder                                 1 tbsp
• Ginger                                                                  1" piece Make it pieces
• Tamarind pulp                                                      1 tbsp
• Turmeric powder
• Salt to taste
• Oil

For Popu

• Mustard seeds
• Hing
• Curry leaves
• Coriander leaves for garnishing                                                                                            

How I did it

1. Select healthy desi raw tomatoes.
2. Wash them under running water and dice them into big chunks.
3. Take a wide pan, add oil, let it heat.
4. Then add ginger pieces and then chopped tomatoes and cook for 5 minutes on low flame.
5. Then add tamarind pulp and cook till raw smell of tamarind go off. It takes 5 minutes for this purpose.
6. Grind these cooked tomatoes along with roasted green and red chillies and salt with mortar and pistel. Not too pasty. Just coarsely.
7. Then add all the above 5 dry roast powders to the tomato chutney and once again mix well.
8. Transfer into a bowl.
9. Take popu pan add little oil, let it heat, add mustard seeds, let them splutter a bit and then add hing and curry leaves. Add it to the chutney.
10. Spoon the chutney into clean and dry jar.

Taste the tempting chutney. It is yum yum with garama garam rice and ghee on top.
Goes good with ragi mudda and idly, dosa etc.

Nutritional info

• Raw tomatoes are very low in Sodium and Saturated fat and high in dietary fiber.
• Reduces heart disease risk.

My Note

• You can use mixey also for grinding chutney. For better flavor and consistency use motar and pestel.