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.