Name: Green Tomato Pachadi Recipe recipe by Nandita Shyam at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: Sesame seeds- 3 tbsp; Cumin seeds- 1 tbsp; Oil- 1 tbsp; Fenugreek seeds- a pinch; Green chilli- 2, finely chopped; Green tomatoes- 6, medium sized, finely chopped; Tamarind pulp- 1 tbsp (see notes); Turmeric powder- 1/4 tsp; Jaggery or brown sugar- 1-1/2 tsp; Salt to taste; For the seasoning:; Peanut oil or any other oil- 2 tbsp; Mustard seeds- 1/2 tsp; Ural dal- 1/2 tsp; Curry leaves- 1 sprig; Red chili flakes- 1/2 tsp; Asafoetida- a large pinch

ABOUT Green Tomato Pachadi Recipe RECIPE

This relish is a handy thing to have around the house. It can be clubbed with almost anything. It goes great with idlis, dosas, rotis, rice and/or as a dipping sauce. This delicious pachadi is easy to prepare, it has a long shelf life and is simply sensational. This recipe is surely a keeper.

Ingredients Serving: 6

Sesame seeds- 3 tbsp
Cumin seeds- 1 tbsp
Oil- 1 tbsp
Fenugreek seeds- a pinch
Green chilli- 2, finely chopped
Green tomatoes- 6, medium sized, finely chopped
Tamarind pulp- 1 tbsp (see notes)
Turmeric powder- 1/4 tsp
Jaggery or brown sugar- 1-1/2 tsp
Salt to taste
For the seasoning:
Peanut oil or any other oil- 2 tbsp
Mustard seeds- 1/2 tsp
Ural dal- 1/2 tsp
Curry leaves- 1 sprig
Red chili flakes- 1/2 tsp
Asafoetida- a large pinch

Instructions

Dry roast the sesame seeds and the cumin seeds separately and set aside
Heat oil in a pan and add the fenugreek seeds, once they turn brown add the green chilli and chopped tomatoes and fry for a minute.
Add turmeric, salt, jaggery and tamarind pulp and cook it covered for 10-12 mins or till the water is completely evaporated. Then take it off the heat and set aside to cool.
Blend the roasted sesame seeds and the cumin seeds to a fine powder in a blender jar. Add the cooked tomato mixture to the powdered sesame seed mixture and blend to a fine paste.
Transfer the contents from the blender jar to a clean bowl and set aside.
Heat oil in a pan and add the mustard seeds. Once they sputter add the urad dal and fry till they turn brown.
Add the curry leaves, red chili flakes and fry till the curry leaves turn crisp. Stir in the asafoetida and take off the heat.
Add the seasoning mixture to the prepared pachadi and serve it immediately.

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