Quick Tomato Pachadi | Tangy Tomato based Side dish

Pachadis and Chutneys are my family favourites anytime. And they save valuable time while adding a dish to go with Chapatis or rice. And today's dish - Quick Tomato Pachadi - is here. As promised while making the Jowar Mooli Rotis, I am giving the recipe here. This can be made in less than 15 mins and goes well with Akki Rotti, Ragi Rotti or even Chapathis and Dosas too. 

Addition of garlic is optional to this, and the taste is awesome. This is the second Tomato based dip after the Quick Tomato Chutney. Be sure to use only ripe tomatoes for this dish.  If you are looking for a long shelf life dip, you can also check thisTomato Thokku(or tomato pickle). 

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Prep time - 10 mins

Cook time - 10 mins

Serves - 2

Serving Suggestions : Any Indian breador Steamed rice or Chapati or Idli/ Dosa

Difficulty level : Easy

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Ingredients:

• Ripe Tomatoes - 400 gms
• Oil - 2 TBSP
• Garlic - 4 to 5 pods
• Bell Peppers - ½ medium (optional but recommended)
• Turmeric powder - ¼ tsp
• Green chillies - 2 nos
• Red dry chillies - 2 nos (Kashmiri variety)
• Tamarind - a small lemon sized ball
• Fenugreek seeds - ½ tsp
• Asafoetida - a generous pinch
• Salt - to taste
• Tempering : Mustard seeds,curry leaves
• Coriander leaves - for garnish

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Method:

1) Dry roast red chillies & fenugreek (methi seeds) separately & keep aside. 

2) Now add ½ tablespoon of oil. Saute green chillies, tamarind and garlic till the garlic turns slightly brown and the chillies shrink a bit while burnt a little on the outside. Cool

3) Now grind the dry ingredients first (chillies and fenugreek seeds) to a coarse powder. Add the fried and cooled chillies, tamarind and garlic and grind again - first without any water, and then add 2 - 3 tablespoon of water to a thick paste.

4) In a thick pan, heat remaining oil. Splutter mustard seeds, asafoetida and curry leaves. Add turmeric powder and diced tomatoes and bell peppers. Fry well till the oil coats the tomatoes. Add salt and ¼ cup of water and cover and cook till the tomatoes turn mushy.

5) Now add the ground masala and fry till raw smell disappears and the gravy turns thickish. Adjust salt and seasonings.

6) When you get a thick gravy, turn off fire. Transfer to a serving bowl, and add coriander leaves for garnish.  Serve with Idli / Dosa / Uttappam or any flatbread. 

Notes:

1) Tamarind is added to give it a tangy twist. If the tomatoes you are using are sour enough, skip this

2) You may not temper this dish, but use it as a dip for vegetable crudites and bread sticks for any party too. In that case, chill well before serving.

Redoing this post as part of updating the older posts with newer text and pictures for Foodies_RedoingOldPost challenge

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