Red Chilli and Tomato Pachadi Recipe
This vibrant Red Chilli and Tomato Pachadi is a delightful South Indian accompaniment, bursting with flavors that can elevate any meal. This chutney combines the heat of red chillies with the tanginess of tomatoes, creating a luscious spread perfect for enhancing your dining experience. Easy to prepare, this dish is a wonderful addition to a vegetarian platter, and it pairs beautifully with steamed rice, sambar, and various other dishes.
Ingredients
Ingredient | Quantity |
---|---|
Sunflower Oil | 2 tablespoons |
White Urad Dal (Split) | ½ tablespoon |
Chana Dal (Bengal Gram Dal) | ½ tablespoon |
Fresh Red Chillies (chopped) | 8 |
Tomatoes (chopped) | 4 |
Salt | To taste |
Tamarind Paste | ½ tablespoon |
Mustard Seeds | ½ tablespoon |
Cumin Seeds (Jeera) | ½ tablespoon |
Curry Leaves | 10 |
Nutritional Information (per serving)
Nutrient | Amount |
---|---|
Calories | 120 |
Protein | 3g |
Fat | 8g |
Carbohydrates | 10g |
Fiber | 3g |
Sodium | 150mg |
Preparation Time
Time Component | Duration |
---|---|
Preparation | 5 minutes |
Cooking | 10 minutes |
Total | 15 minutes |
Servings
Number of Servings | 6 |
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Cuisine
Type | South Indian |
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Course
Course | Side Dish |
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Diet
Dietary Preference | Vegetarian |
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Instructions
To begin preparing the delectable Red Chilli and Tomato Pachadi, heat 1 tablespoon of sunflower oil in a heavy-bottomed pan over medium heat. Once the oil is shimmering, add ½ tablespoon of split urad dal and ½ tablespoon of chana dal to the pan. Sauté the dals for about a minute until they turn golden and release their nutty aroma.
Next, incorporate the chopped tomatoes and fresh red chillies into the mixture. Season with salt to taste, and allow the ingredients to cook together until the tomatoes soften and become mushy, which should take about 5-7 minutes. Once cooked, switch off the flame and let the mixture cool for approximately 5 minutes.
Once cooled, transfer the mixture to a mixing jar and grind it to a coarse paste. The texture should be slightly chunky, preserving some of the delightful flavors of the ingredients.
For the tempering, heat the remaining 1 tablespoon of sunflower oil in a tadka (tempering) pan over medium heat. Add ½ tablespoon of mustard seeds and allow them to splutter, followed by ½ tablespoon of cumin seeds and 10 curry leaves. Sauté for about 20 seconds, allowing the spices to infuse the oil with their robust flavors.
Finally, pour this aromatic tempering over the ground chutney and mix thoroughly. Your Red Chilli and Tomato Pachadi is now ready to serve!
Serving Suggestions
This vibrant pachadi can be served alongside Mixed Vegetable Sambar, Cauliflower Thoran, and Steamed Rice with a generous dollop of ghee for a traditional South Indian meal experience. Its combination of tangy tomatoes and spicy red chillies will complement any main course beautifully, making it a delightful addition to your culinary repertoire.
Enjoy this scrumptious Red Chilli and Tomato Pachadi, and let its bold flavors bring a touch of South Indian warmth to your dining table!