An authentic homemade spicy tomato chutney or pachadi in local terms, which is very commonly made in every household. It can be relished with either dosa, idli, uttapam, pongal or simply had 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.
- 4-5 tomatoes, chopped
- 2 onions, chopped
- 5-6 garlic, chopped
- 2 dry red chilies, broken
- 2-3 tbsp. oil
- 1 tsp. mustard seeds
- 1/4 tsp. asafoetida
- 1 sprig curry leaves
- 1 tsp. urad dal (split black gram lentil)
- 1 tsp. red chili powder or to taste
- 1 tbsp. roasted coriander powder
- 1/2 tsp. turmeric powder
- salt to taste
- 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, curry leaves and urad dal. Saute for a few seconds till the dal changes colour.
Add the garlic and onions and fry till light brown. Now add the tomatoes, salt, turmeric powder, red chili powder and coriander powder.
Saute on a low flame, uncovered till the tomatoes are completely mashed up and the oil starts separating from the sides of the pan. Serve, garnished with coriander leaves.