Andhra Pachi Tomato Pachadi

By Hebbars Kitchen · 40 min

Ingredients

Instructions

1. Cut the tomatoes in half and place them in a pan with 2 tablespoons of oil. Roast on medium heat, turning to cook both sides.
2. Add the 15 garlic cloves and roast evenly until the tomato skins soften.
3. Let everything cool completely, then transfer to a mixer grinder and grind to a smooth paste without adding water. Set aside.
4. In a large kadai, heat ½ cup of oil. Add 1 teaspoon mustard, 1 teaspoon urad dal, 1 teaspoon chana dal, ¼ teaspoon methi, 2 broken dried red chillies, a few curry leaves and a pinch of hing.
5. Let the tempering splutter over medium heat.
6. Lower the heat to low, add 4 tablespoons chilli powder and 1 teaspoon turmeric, and sauté until the spices smell aromatic.
7. Add the tomato-garlic paste and mix well. Cover and cook for 20 minutes, or until oil separates from the sides.
8. Add 2 tablespoons salt and 1 tablespoon jaggery, mix well and cook until oil separates from the sides again.
9. Serve with rice, idli or dosa.

Summarized from Hebbars Kitchen's video. Watch it for the details.

More recipes with

GarlicTomatoUrad dal