Name: Tomato Pachadi
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Ingredients: 2 Red Chilli; 1 cup Tomato (finely chopped); 2 tsp Sesame Seeds; 2 tsp Urad Dal; 0 Salt (as per taste); 0.5 tsp Cumin Seeds; 1 tsp Oil; 2 clove Garlic; 8 Curry Leaves; 0 Hing (Asafoetida) (pinch); 0.25 tsp Mustard Seeds

Instructions

A tangy and spicy Tomato Pachadi (Tomato Chutney), perfect for adding a flavor boost to any meal, made with roasted spices, fresh tomatoes, and a hint of garlic.
This recipe will make 2 servings of Tomato Pachadi.
Heat a pan over low-medium heat and dry roast the sesame seeds until they are golden and fragrant. Transfer them to a plate and set aside.
In the same pan, add a little oil and roast the urad dal, red chillies, and cumin seeds until the dal turns golden brown. Add the garlic cloves and curry leaves in the last to infuse the oil. Be careful not to burn the spices.
Transfer the roasted spices, garlic, and curry leaves to a grinding jar. Add the roasted sesame seeds to the jar as well.
Grind all the roasted ingredients into a coarse powder.
Add the finely chopped tomatoes and salt to the jar. Grind again until a slightly coarse chutney forms. You can adjust the consistency according to your preference by adding a little water if needed.
For the tempering, heat the remaining oil in the pan. Add mustard seeds and let them splutter. Add a pinch of hing and turn off the heat.
Pour the tempering over the chutney and mix well.
Serve the Tomato Pachadi (Tomato Chutney) as a side dish with idlis, dosas, or rice. It's a versatile condiment that adds a deliciously tangy and spicy kick to any meal.