Ingredients
- Sesame seeds- 3tbsp
- Cumin seeds- 1tbsp
- Oil- 1tbsp
- Fenugreek seeds- a pinch
- Green chili- 2 (finely chopped)
- Green tomatoes- 6 (medium sized, Finely chopped)
- Tamarind pulp- 1tbsp* (see notes)
- Turmeric powder- 1/4tsp
- Jaggery or brown sugar- 1-1/2tsp
- Salt to taste
- For the seasoning:
- Peanut oil or any other oil- 2tbsp
- Mustard seeds- 1/2tspn
- Ural dal- 1/2tspn
- Curry leaves- 1 sprig
- Red chili flakes- 1/2tsp
- Asafetida- A large pinch
Instructions
- Dry roast the sesame seeds and the cumin seeds separately and set aside
- Heat oil in a pan and add the fenugreek seeds, once they turn brown add the green chili and chopped tomatoes and fry for a min.
- Add turmeric, salt and jaggery and tamarind pulp and cook covered for 10-12min or till the water is completely evaporated. Take off the heat and set aside to cool.
- Blend the roasted sesame seeds and the cumin seeds to a fine powder in a blender jar. Add the cooked tomato mixture to the powdered sesame seed mixture and blend to a fine paste.
- Transfer the contents from the blender jar to a clean bowl and set aside.
- Heat oil in a pan and add the mustard seeds. Once they sputter add the urad dal and fry till they turn brown.
- Add the curry leaves, red chili flakes and fry till the curry leaves turn crisp. Stir in the asafetida and take off the heat.
- Add the seasoning mixture to the prepared pachadi serve immediately.
- Notes:
- The tamarind pulp can be skipped if the tomatoes you are using, are sour.
- The red chili flakes can be substituted with red chili.
- Category: Condiments