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.
Ingredients
Scale
- 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
Instructions
- Dry roast the sesame seeds and cumin seeds separately and set aside.
- Heat oil in a pan and add the fenugreek seeds; once brown, add the green chili and chopped tomatoes and fry for one minute.
- 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.
- Blend the roasted sesame seeds and cumin seeds into a fine powder. Add the cooked tomato mixture and blend to a fine paste.
- Transfer the mixture 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 until brown.
- Add the curry leaves and red chili flakes; fry until the curry leaves are crisp. Stir in the asafetida and remove from heat.
- 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