Andhra style pachadi
It is similar to Tamil Nadu style thogayal. Sesame seeds and peanut gives amazing flavor to Andhra-style pachai tomato pachadi.
What kind of tomatoes should I use for pachadi?
I have used green raw tomatoes. Tartness gives amazing flavor to the chutney. You can use any variety of tomatoes, but pachadi taste varies according to the tomatoes. Always use sour tomatoes. If you are using red tomatoes add tamarind to adjust the flavor.
Should I pressure-cook tomatoes?
Sauteeing tomatoes in the oil gives the best flavor. You can pressure cook or steam tomatoes; prepare pachadi but the flavor might vary.
THOGAYAL | THUVAIVAL VARIETY When it comes to Thogayal varieties most of the Thuvaiyal varieties we do in our homes will have a blend of vegetables, lentils, coconut, and spice. Compared to the chutney variety Thogayal are thick. Tempering is optional for thogayal varieties. For this particular variety, I have skipped coconut.
HOW TO CUT raw tomatoes?
I prefer chopping them into small pieces as it is quick and fast. Also, it helps to crush easily
IS IT SPICY raw tomato pachadi ?
My version is not spicy. Adjust the green chilli according to your taste.
SHOULD I ADD WATER WHILE GRINDING?
I prefer not to add water. Moisture in tomatoes is enough for grinding.
Can I grind in a mixie?
Yes in that case pulse tomatoes as it gives the best texture.
Ingredients
Saute
1/2 teaspoon sesame oil 1/8 teaspoon urad dal 1/2 teaspoon roasted peanuts 1/8 teaspoon chana dal 1/4 teaspoon cumin seeds 1 garlic Curry leaves few 1 teaspoon sesame seeds 2 green chilli
Saute Tomato
1 tablespoon sesame oil 5 small onions 150 grams of raw tomatoes Pinch of turmeric powder Required salt
garnish
coriander leaves few
How to make green tomato pachadi with step-by-step pictures
First, add oil to a wide heavy bottomed pan and turn on the heat on a medium flame
When the oil turns hot, add urad dal, chana dal, cumin seeds, curry leaves, sesame seeds, and roasted peanuts; mix well
Furthermore, add green chilli; mix well and roast
Add garlic and roast
Turn off the stove Transfer to mortar & pestle; crush well
If you are grinding in mixie, cool completely then grind add oil to a wide heavy bottomed pan and turn on the heat on a medium flame
When oil turns hot add onion; mix well and saute till onions turn translucent
Furthermore, add raw tomatoes and give a quick mix
Add a pinch of turmeric powder and required salt; mix well and saute till tomatoes turn mushy
Turn off the stove and transfer to the mortar; pestle; crush well
Finally, add coriander leaves; mix well
