Tomato Pachadi
Ripened Tomato - 1 kg
Salt required quantity
Curry leaves - 1 bunch
Mustard / Urud Dal / chenna Dal - 1 tsp each
Kashmiri Mirchi powder - 2 to 3 tsp according to spicy
Turmeric powder - 1 tsp
Gingelly Oil - 4 tablespoon
Asafoetida - 1/2 tsp
Dry roast 2 tsp of Fenugreek seeds and Mustard seeds and grind into fine powder and keep aside..
In a non-stick pan, add oil and splutter mustard seeds, add urud dal, chenna dal, curry leaves and add the finely chopped ripened tomatos and cook in medium flame.. stir well once water oozes out and make it to a thick consistency.. Add required salt....now close the lid for further few mins and stir well once fully cooked... now add the grinded powder and mix well... Remove from stove once oil starts to float up and store it in a air tight jar.. This can be used upto 1 month when properly stored in refrigerator.
Ripened Tomato - 1 kg
Salt required quantity
Curry leaves - 1 bunch
Mustard / Urud Dal / chenna Dal - 1 tsp each
Kashmiri Mirchi powder - 2 to 3 tsp according to spicy
Turmeric powder - 1 tsp
Gingelly Oil - 4 tablespoon
Asafoetida - 1/2 tsp
Dry roast 2 tsp of Fenugreek seeds and Mustard seeds and grind into fine powder and keep aside..
In a non-stick pan, add oil and splutter mustard seeds, add urud dal, chenna dal, curry leaves and add the finely chopped ripened tomatos and cook in medium flame.. stir well once water oozes out and make it to a thick consistency.. Add required salt....now close the lid for further few mins and stir well once fully cooked... now add the grinded powder and mix well... Remove from stove once oil starts to float up and store it in a air tight jar.. This can be used upto 1 month when properly stored in refrigerator.
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