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Photo of Green Tomato Pachadi Recipe by Nandita Shyam at BetterButter
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Green Tomato Pachadi Recipe

Mar-21-2016
Nandita Shyam
20 minutes
Prep Time
15 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Andhra Pradesh
  • Blending
  • Condiments
  • Gluten Free

Ingredients Serving: 6

  1. Sesame seeds- 3 tbsp
  2. cumin seeds- 1 tbsp
  3. Oil- 1 tbsp
  4. Fenugreek seeds- a pinch
  5. Green chilli- 2, finely chopped
  6. Green tomatoes- 6, medium sized, finely chopped
  7. tamarind pulp- 1 tbsp (see notes)
  8. turmeric powder- 1/4 tsp
  9. jaggery or brown sugar- 1-1/2 tsp
  10. salt to taste
  11. For the seasoning:
  12. peanut oil or any other oil- 2 tbsp
  13. Mustard seeds- 1/2 tsp
  14. Ural dal- 1/2 tsp
  15. Curry leaves- 1 sprig
  16. Red chili flakes- 1/2 tsp
  17. Asafoetida- a large pinch

Instructions

  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.

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