TOMATO PACHADI

Whiskaffair's

Scribbled Underline
Plant

 Heat oil in a pan over medium-high heat.

Step 1

Once the oil is hot, add fenugreek seeds, mustard seeds, chana dal, and urad dal and fry until they turn slightly brown, stirring frequently.

Step 2

Add asafetida, curry leaves, and dry red chilies and fry for 30-35 seconds, stirring continuously.

Step 3

Now add tomatoes and mix well. Reduce the heat to low.

Step 4

Cover the pan with a lid and cook until tomatoes are well cooked and mushy (12-15 minutes), stirring a few times in between.

Step 5

Add turmeric powder and tamarind pulp and cook for another 2-3 minutes. Remove the pan from the heat and let the mixture cool down to room temperature.

Step 6

Add the mixture to a blender or a food processor along with cilantro and salt and blend to make coarse chutney.

Step 7

Check for salt and tamarind pulp add more if needed. Transfer the chutney to an airtight glass container and refrigerate for up to 4 days.

Step 8

TOMATO PACHADI IS READY!

OTHER RECIPES:

PINEAPPLE PACHADI

BEETROOT PACHADI