Red Chilli and Tomato Pachadi Recipe
It is an easy recipe which comes with tangy flavour but with a hint of red chillies.
Red Chilli and Tomato Pachadi recipe is an easy and instant recipe which requires less ingredients to make. It comes with tangy flavour but with a hint of red chillies. It is full of flavour and can be served with various dishes like paratha, idli, dosa, uttapam, steamed rice etc. Serve it as a side dish along with your meal and we are sure it will enhance the taste of your food.
Serve Red Chilli and Tomato Pachadi along with Mixed Vegetable Sambar, Cauliflower Thoran and Steamed Rice with a dollop of ghee.
If you like this recipe, you can also try other pachadi recipes such as
5 M
10 M
15 M
6 Servings
Ingredients
- 2 tablespoon Sunflower Oil
- 1/2 tablespoon White Urad Dal (Split)
- 1/2 tablespoon Chana dal (Bengal Gram Dal)
- 8 Fresh Red chillies , chopped
- 4 Tomatoes , chopped
- Salt , to taste
- 1/2 tablespoon Tamarind Paste
- 1/2 tablespoon Mustard seeds
- 1/2 tablespoon Cumin seeds (Jeera)
- 10 Curry leaves
How to make Red Chilli and Tomato Pachadi Recipe
To begin making the Red Chilli and Tomato Pachadi recipe, heat 1 tablespoon oil in a heavy bottomed pan.
Once it is hot, add urad dal, chana dal and cook it for about a minute.
After a minute, add the tomatoes and fresh red chillies.
Season with salt and cook them until tomatoes turn soft and mushy.
Switch off the flame and let it cool down for 5 minutes. Once it is cold down, add the mixture in a mixing jar and grind it to a coarse paste.
The next step is to temper the pachadi. Heat oil in a tadka pan and add mustard seeds, cumin seeds and curry leaves. Saute it for about 20 seconds.
Add this tempering to the pachadi and mix it well. Red Chilli Tomato Chutney is ready to serve.
Serve Red Chilli and Tomato Pachadi along with Mixed Vegetable Sambar, Cauliflower Thoran and Steamed Rice with a dollop of ghee.
Try to use fresh red chillies but if its not available then you can use dry red chillies too.
If you don`t like garlic,you can avoid that.
