Pachadi, or chutney, is popular in Andra cuisine. It is usually served with hot rice and ghee but pairs with rotis just as well.
You can use ripe tomatoes for this recipe if you cannot find green tomatoes or do not like the taste.
Ingredients
1 tbsp oil 2 tbsp peanuts ½ tbsp sesame seeds 8 dried red chillis 2 green chillis 6 cloves garlic Bunch of coriander leaves 1 tsp cumin seeds Salt to taste 1 tsp oil 6 green tomatoes, quartered 1 small piece of tamarind
To temper
3⁄4 tbsp oil 1 tsp mustard seeds 1 tbsp urad dal 1 tbsp chana dal A few curry leaves
Method:
1) Heat 1 tbsp oil in a pan and add peanuts, sesame seeds, red and green chillis, and garlic. 2) Sauté for a few minutes over medium flame. 3) Add cumin seeds and coriander leaves. Sauté till the peanuts are well-roasted. 4) Turn off the heat and add salt. Remove from pan and set aside to cool. 5) Heat 1 tsp oil in pan and add tomatoes and salt. 6) Cook till the tomatoes shrink. 7) Add tamarind and cook for a minute. 8) Remove from heat and set aside to cool. 9) Grind the peanut mixture before adding the tomatoes and grinding the mix into a coarse paste. 10) Add the ingredients to be tempered to a pan and cook till the dal turns golden brown. 11) Add tempered ingredients to ground paste and mix well before serving.
Notes:
a) This recipe is a bit spicy, adjust the chillis accordingly. b) You can add onion to the dish – sauté it with the peanuts. c) The chutney can be stored in the fridge for up to four days.
Jeyashri Suresh runs the vegetarian food website jeyashriskitchen.com
