Green Tomato Pacahdi with a Crunch

Most chutneys are an afterthought. This pachadi is not. Green tomatoes cooked with fenugreek seeds, green chilies, turmeric, jaggery, and tamarind pulp until soft, then ground into a paste with dry-roasted sesame seeds and cumin seeds. Finished with a crackling tempering of mustard seeds, urad dal, curry leaves, red chili flakes, and asafetida in hot peanut oil. It demands real attention on the plate. Pretty damn satisfying to make.

The tempering is where the crunch comes from. Curry leaves fried until crisp, urad dal browned, mustard seeds popping. Stirred into the paste while the oil is still hot. It is a condiment that demands attention on the plate, not something you smear absentmindedly on the side.

Tips for Making Green Tomato Pachadi

Dry roast the sesame and cumin seeds separately

Sesame seeds burn faster than cumin. Roast them in a dry pan one at a time, stirring constantly, until golden and fragrant.

Grind them into a fine powder before adding the cooked tomato mixture. A coarse grind leaves gritty bits in the paste.

Get the tempering right

Heat the peanut oil until a mustard seed dropped in sputters immediately. Add the mustard seeds first, then the urad dal. The dal should turn brown, not black.

Add the curry leaves and chili flakes last. They crisp in seconds. Stir in the asafetida and pour the whole tempering into the pachadi immediately.

Green Tomato Pacahdi with a Crunch

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• Author: Nandita Nataraj
• Total Time: 30 minutes
• Yield: Serves 4
• Diet: Vegetarian

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Description

A vibrant condiment with a delightful crunch, this pachadi is a perfect accompaniment to various dishes. The tangy green tomatoes and fragrant spices create a unique flavor profile.

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Ingredients

Scale 1x2x3x

• 3 tbsp sesame seeds
• 1 tbsp (15 ml) cumin seeds
• 1 tbsp (15 ml) oil
• a pinch Fenugreek seeds
• 2 Green chili
• 6 Green tomatoes
• 1 tbsp (15 ml) Tamarind pulp
• 1/4 tsp Turmeric powder
• 1-1/2 tsp Jaggery or brown sugar
• Salt
• 2 tbsp (30 ml) Peanut oil or any other oil
• 1/2 tsp Mustard seeds
• 1/2 tsp Ural dal
• 1 sprig Curry leaves
• 1/2 tsp Red chili flakes
• A large pinch Asafetida

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Instructions

1. Dry roast the sesame seeds and cumin seeds separately and set aside.
2. Heat oil in a pan and add the fenugreek seeds; once brown, add the green chili and chopped tomatoes and fry for one minute.
3. Add turmeric, salt, jaggery, and tamarind pulp; cook covered for 10-12 minutes, or until the water evaporates. Remove from heat and set aside to cool.
4. Blend the roasted sesame seeds and cumin seeds into a fine powder. Add the cooked tomato mixture and blend to a fine paste.
5. Transfer the mixture to a clean bowl and set aside.
6. Heat oil in a pan and add the mustard seeds. Once they sputter, add the urad dal and fry until brown.
7. Add the curry leaves and red chili flakes; fry until the curry leaves are crisp. Stir in the asafetida and remove from heat.
8. Add the seasoning mixture to the prepared pachadi and serve immediately.

Notes

• For a smoother paste, use a high-powered blender and add a tablespoon of water if needed.
• To adjust the sweetness, taste the pachadi before serving and add more jaggery or brown sugar as desired.
• Store leftover pachadi in an airtight container in the refrigerator for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Stir-Frying
• Cuisine: Indian

Nutrition

• Serving Size: 1/2 cup
• Calories: 150
• Sugar: 5
• Sodium: 100
• Fat: 10
• Saturated Fat: 2
• Unsaturated Fat: 7
• Carbohydrates: 15
• Fiber: 2
• Protein: 3

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