Go Back
tomato-pachadi
Print Recipe

Tomato Pachadi

A tangy side to idli, dosa or idiyappam, this pachadi is quick and easy to make and will surely keep your taste buds satisfied.
Course: Curry, Side Dish
Cuisine: Indian
Servings: 6

Ingredients

  • ½ cup moong dhal
  • ¼ tsp turmeric powder
  • 1 small onion (chopped)
  • 1 potato (chopped)
  • 2 tomatoes (chopped)
  • 8 green chilies (adjust to taste)
  • ½ tsp fenugreek seeds
  • 1 tbsp cilantro
  • 1 marble sized tamarind (soaked in ½ cup water)
  • 1 tbsp oil
  • 1 tsp oil
  • 2 cups water
  • salt to taste

For tempering:

  • 1 tbsp oil
  • 1 tsp mustard seeds
  • ½ tsp urad dhal
  • 2 dry red chilies
  • ¼ tsp asafoetida  (also known as hing or perungayam)

Instructions

  • Wash moong dhal and add to a pressure cooker.
  • Add 1 cup water, turmeric powder and 1 tsp oil. Cook the dhal for 1 whistle and set aside. You can also cook the dhal in a pan.
  • In a separate pan, add 1 tbsp oil to a pan. Once hot, add fenugreek.
  • Once the fenugreek becomes golden brown, add chopped onions and green chilies. Saute for 1 minute.
  • Add chopped tomatoes, potatoes and dhal. Saute for 1 minute and add salt.
  • Add remaining 1 cup water and cover pan with a lid. Cook for 5 minutes.
  • Then, add tamarind extract and boil for 3-4 minutes.
  • Add curry leaves when boiling. Vegetables should be well cooked. Adjust the consistency of the pachadi by adding more water, if needed. It tastes best when it has a thin liquid consistency.
  • Add the ingredients under "For tempering" to a pan. Once the mustard seeds crackle, remove from heat and pour over pachadi.
  • Garnish with cilantro and serve hot.