Hi, readers Welcome back to my blog, rakshakoppal – Let’s make life simple.
I love Andhra cuisine, my all time favourite is pachadi. This dish is so versatile that it compliments any south Indian dish. It tastes better when had with hot rice and ghee. You store pachadi’s up to a week. Today I will be sharing the recipe for tomato pachadi. It’s quick and easy to make.
1. Tomatoes – 6 nos
2. Garlic – 10 pods
3. Corriander – a bunch
4. Curry leaves – 2 strand
5. Green chills – 10 nos
6. Tamarind – 1 table spoon
7. Jaggery – 1 teaspoon
8. Till – 1 tablespoon white
1. Mustard seeds – 1 teaspoon
2. asafoetida – 1 pinch
3. Bengal dal – 1 teaspoon
4. Jeera – 1 teaspoon
5. Dry red chilly – 2 nos
Wash and Chop the tomatoes in the cube shape.
Heat oil in a pan, add Jeera, white till green chilly, 3/4 of garlic pods, coriander and curry leaves. Fry it on a medium flame until the tomatoes are cooked.
Remove the mixture from the flame and let it cool.
In the same pan add a tablespoon of oil and prepare your tampering by adding all the ingredients together along with remaining garlic ( crushed ).
Once the tomato mixture is cooled add it to the blender along with salt, jaggery and tamarind and grind it. Remove the pachadi into a serving bowl and top it with the tampering. Best had with hot rice.