Tomato Kothimeera Pachadi (Tomato Coriander Leaves Chutney - Andhra / Telangana Style)

             Tomato Kothimeera Pachadi is an authentic homemade spicy tomato chutney or pachadi in local terms, which is very commonly prepared in every household. It can be relished with either dosa, idli, uttapam, pongal or simply enjoyed with rice. The amount of chilies can be reduced according to individual preference. It can also be made into a pickle form where you need to increase the quantity of oil in order to preserve. So check out the step by step pictorial recipe to prepare this regional dish.

           

• 4-5 tomatoes, chopped
• 2-3 tbsp. oil
• 1 tsp. mustard seeds
• 2 dry red chilies
• 1/4 tsp. asafoetida
• 1 tsp. urad dal (split black gram lentil)
• 2 med. onions, chopped
• 5-6 garlic cloves, chopped
• 1 inch ginger, chopped
• 1 sprig curry leaves
• 1 tsp. red chili powder 
• 1 tsp. roasted coriander powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. sambar powder
• 1 tbsp. coriander leaves to garnish

           

         Heat oil in a pan and temper with the mustard seeds and dry red chilies. After it stops spluttering, add the asafoetida and urad dal. Sauté for a few seconds till the dal changes color.

          Add the garlic, ginger, curry leaves and onions. Sauté till light brown.

          Now add the tomatoes, salt, turmeric powder, red chili powder and coriander powder.

          Sauté on a low flame till the tomatoes are completely mashed up and the oil  separates from the sides of the pan. 

         Add the sambar powder and coriander leaves. Give it a mix and serve with steamed rice and with a drizzle of some ghee. You can also enjoy with idli, dosa , uttapam or pongal. 

Heat oil in a pan & temper with the mustard seeds & dry red chilies. After it stops spluttering, add the asafoetida & urad dal. Sauté for a few seconds or till the dal changes color.

Add the garlic, ginger, curry leaves & onions. Sauté till light brown. 

Now add the tomatoes, salt, turmeric powder, red chili powder & coriander powder. Sauté on a low flame till the tomatoes are completely mashed up & the oil leaves the sides of the pan. 

           Add the sambar powder and coriander leaves. Give it a mix.

Serve with steamed rice & with a drizzle of some ghee. You can also enjoy with idli, dosa , uttapam or pongal.