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- Duration: 20 minutes
- Serves: 4 people
Spice Level: Medium
There are two varieties of tomatoes available in India. The locally grown tomatoes are orange, round and quite tart whereas the hybrid tomatoes are deep red, oval and have a hint of sweetness. Use the locally grown variety to make this dish.
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A typical Telugu meal is considered incomplete if it does not consist of a pachadi or an urugai. An urugai is a long-lasting pickle whereas a pachadi is a saucy chutney-type pickle for immediate use.
- Tomatoes (tamatar), chopped (2 cups)
- Tamarind paste (imli) (1 tsp)
- Dry red chilies (sookhi lal mirch) (2 whole)
- Black gram (urad dal) (2 tsp)
- Mustard seeds (sarson) (1 tsp)
- MTR Haldi/Turmeric Powder (1/2 tsp)
- MTR Sambar Powder (2 tsp)
- Asafoetida (hing) ( 1/4 tsp)
- Curry leaves (kadipatta) (10-12)
- Salt (to taste)
- Oil (3-4 tbsp)
- Coriander leaves (hara dhania) (2 tbsp)
- Heat 2 tsp oil in a pan, add tomatoes and tamarind and cook until pulpy.
- Heat 2 tsp oil in another pan and add mustard seeds, black gram, asafoetida, curry leaves and dry red chillies to it.
- Add in MTR Haldi/Turmeric Powder, MTR Sambar Powder and salt, stir for a minute.
- Now stir in the blended tomato mixture and cook until it emits good aroma and the oil leaves the sides of the pan.
- Garnish with coriander leaves and serve warm with jonna (jowar) roti.
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