Green Tomato Pachadi Recipe | How to make Green Tomato Pachadi Recipe

By Nandita Shyam  |  21st Mar 2016  |  
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  • Green Tomato Pachadi Recipe, How to make Green Tomato Pachadi Recipe
Green Tomato Pachadi Recipeby Nandita Shyam
  • Prep Time

    20

    mins
  • Cook Time

    15

    mins
  • Serves

    6

    People

186

0

About Green Tomato Pachadi Recipe Recipe

This relish is a handy thing to have around the house. It can be clubbed with almost anything. It goes great with idlis, dosas, rotis, rice and/or as a dipping sauce. This delicious pachadi is easy to prepare, it has a long shelf life and is simply sensational. This recipe is surely a keeper.

Green Tomato Pachadi Recipe

Ingredients to make Green Tomato Pachadi Recipe

  • sesame seeds- 3 tbsp
  • cumin seeds- 1 tbsp
  • oil- 1 tbsp
  • fenugreek seeds- a pinch
  • Green chilli- 2, finely chopped
  • Green tomatoes- 6, medium sized, finely chopped
  • tamarind pulp- 1 tbsp (see notes)
  • turmeric powder- 1/4 tsp
  • jaggery or brown sugar- 1-1/2 tsp
  • salt to taste
  • For the seasoning:
  • Peanut oil or any other oil- 2 tbsp
  • mustard seeds- 1/2 tsp
  • Ural dal- 1/2 tsp
  • curry leaves- 1 sprig
  • Red chili flakes- 1/2 tsp
  • asafoetida- a large pinch

How to make Green Tomato Pachadi Recipe

  1. Dry roast the sesame seeds and the cumin seeds separately and set aside
  2. Heat oil in a pan and add the fenugreek seeds, once they turn brown add the green chilli and chopped tomatoes and fry for a minute.
  3. Add turmeric, salt, jaggery and tamarind pulp and cook it covered for 10-12 mins or till the water is completely evaporated. Then take it off the heat and set aside to cool.
  4. Blend the roasted sesame seeds and the cumin seeds to a fine powder in a blender jar. Add the cooked tomato mixture to the powdered sesame seed mixture and blend to a fine paste.
  5. Transfer the contents from the blender jar to a clean bowl and set aside.
  6. Heat oil in a pan and add the mustard seeds. Once they sputter add the urad dal and fry till they turn brown.
  7. Add the curry leaves, red chili flakes and fry till the curry leaves turn crisp. Stir in the asafoetida and take off the heat.
  8. Add the seasoning mixture to the prepared pachadi and serve it immediately.

My Tip:

The tamarind pulp can be skipped if the tomatoes you are using are sour. The red chili flakes can be substituted with red chilli.

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