Tomato Kothimeera Pacchadi | Pacchadi Recipes (2024)

• Beerakaya Pottu Pacchadi/Ridgegourd Peel Chutney
• Dosakaya(Andhra Cucumber) Pacchadi
• Kobbari(Coconut) Pacchadi for Rice
• Mamidikayi-Kobbari Pacchadi/Mango-Coconut Pacchadi
• Radish leaves(Mullangi akula) Pacchadi

Tomato Kothimeera Pacchadi | Tomato Coriander Chutney for Rice:

Serves 4-5

Prep time:10 mins | Cooking time:15 mins | Total time: 25 mins

Cuisine: South Indian | Category: Pacchadis-Accompaniments

Ingredients:

3-4 large ripen Tomatoes,roughly chopped

a small bunch of Coriander leaves(roughly 1.5 cups)

2 tbsp Urad dal

1 tsp Cumin seeds

5-6 Red chillies

a small cherry size Tamarind

Salt to taste

1 tbsp Oil

to temper:

1 tsp Oil/Ghee

1/2 tsp Mustard seeds

1 tsp Urad dal

a sprig of Curry leaves

1 Red chili,broken

a pinch of Asafoetida

Method:

• Clean the coriander leaves and retain tender stems along with the leaves and chop it roughly.
• Heat oil in a pan/kadai and add urad dal and roast until it turns slight red in color.Remove and keep the urad dal aside.
• In the same pan add cumin seeds and red chillies and fry them until they are roasted and remove them aside.
• Now in the same pan add chopped tomatoes and fry for a minute and cover it and cook until it turns pulpy.It takes 4-5 mins.
• Add chopped coriander leaves along with the tender stems and tamarind to it and fry for another 3-4 mins until the mixture becomes slightly dry.Cool the mixture slightly.
• Grind roasted urad dal with roasted red chillies,cumin seeds and salt to a coarse powder.Add cooled tomato - coriander mixture and grind it to a coarse paste.I usually do it in whipper mode to get slight coarse and pulpy pacchadi.
• Heat oil/ghee in a small tempering pan and crackle mustard seeds and add urad dal and red chillies,curry leaves and asafoetida and fry until they wilt and add this tempering to the pacchadi.

Serve it with hot steamed rice and ghee.

Notes:

1. You can store it in refrigerator for 2-3 days in an air tight container.
2. If you are preparing this chutney for Idli or Dosa,grind the chutney to a smooth paste instead of coarse paste.
3. If you find the pacchadi very tangy add a pinch of sugar or jaggery while grinding the chutney.

Labels:Andhra,Chutney Recipes for Idli Dosa,Chutneys|Pacchadis,Coriander leaves,Karnataka,Side Dish for Rice,South Indian,Tomatoes,Under 30 mins

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Prathy