Name: Tomato Pachadi recipe by Debashri Chatterji at BetterButter
Prep time: 120 min
Cook time: 20 min
Total time: 140 min
Yield: 4
Ingredients: 10 to 12 firm tomatoes chopped and kept for sundrying; 2 tbsp tamarind pulp; 1 tbsp mustard and fengureek seed powder; 1 tsp turmeric powder; 11/2 tsp red chilli powder; Salt to taste; 1/2 tsp jaggery; Tempering; Oil; Mustard seeds 1 tsp; A pinch of Hing; 1 spring curry leaves; 2 dried red chilli

ABOUT Tomato Pachadi RECIPE

Andhra-style tomato pickle or dip.

Ingredients Serving: 4

10 to 12 firm tomatoes chopped and kept for sundrying
2 tbsp tamarind pulp
1 tbsp mustard and fengureek seed powder
1 tsp turmeric powder
11/2 tsp red chilli powder
Salt to taste
1/2 tsp jaggery
Tempering
Oil
Mustard seeds 1 tsp
A pinch of Hing
1 spring curry leaves
2 dried red chilli

Instructions

Heat 2 tbsp oil in pan. Add the sun dried tomatoes. Sauté and cover for 10 min.
Once mushy add 2 tbsp tamarind pulp mix and cook for 5 min.
Add mustard seeds and fenugreek seed powder. Mix. Add turmeric powder, salt and red chilli powder. Mix. Add jaggery. Mix well and cook for 2 min.
Let cool and then grind into a fine paste.
In another pan, heat oil for tempering. Add all the ingredients and the tomato paste. Cook for 2 min.
It can be stored in the fridge. From roti and rice to dosa or any snack, it can be served with everything.

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