Green tomato pachadi is a tasty side dish prepared with green tomatoes, onions and green chillies as the main ingredients. It goes well with idli, dosa, curd rice and even chapathi. The green tomatoes are usually tangy when compared to red tomatoes and there is no need to add tamarind for the pachadi.
To make this green tomato pachadi you will need
Onions - it adds a delicious sweetness to the dish. Make sure to slice the onions thinly, so that it will be blended well with the tomatoes.
Green chillies - as we are preparing pachadi with green tomatoes I don't want to lose the beautiful colour. So I have added green chillies in more quantities. You can increase or decrease the amount of green chillies, according to your spice level.
Green tomatoes - slice the tomatoes thinly because it takes more time to cook when compared to red tomatoes. In the final stage, I have mashed the tomatoes with a wooden masher, so you can get a smooth texture. If you prefer a chunky texture, cook the pachadi for a longer time.
Others - To give the pachadi additional flavour and colour, sprinkle half a teaspoon of chilli powder and sambar powder. Pachadi tastes best with a hint of sweetness, so i have added jaggery powder and it will balance the taste also so don't skip it. You can either use gingely oil or groundnut oil for the pachadi.
- Narthangai Pachadi
- Puli milagai
- Amla thokku
- Raw mango thokku
- Tomato thokku
- Garlic thokku
- Ginger Pachadi - Inji Pachadi
- Ginger Green Chilly Pachadi - Inji Pacha Milagai Pachadi
Here is the video link for Green tomato pachadi
Green Tomato Pachadi - Raw Green Tomato Thokku
Prep time : 10 minutes
Cook time : 20 minutes
Serves : 4
Category : side dish
Author : Muthulakshmi Madhavakrishnan
- 2 onion, thinly sliced
- 5 green tomato, thinly sliced
- 7 to 9 green chillies, halved and chopped
- 1/4 tsp fenugreek
- 1 tsp mustard and urid dal
- few curry leaves
- 1/4 tsp turmeric powder
- 1/2 - 3/4 tsp red chilly powder
- 1/2 tsp sambar powder
- 1 tsp asafoetida powder
- 2 tsp jaggery powder
- 4 tbsp oil
- salt to taste
Heat oil in a kadai and add fenugreek. After a few seconds add mustard and urid dal. Let them splutter. Once it splutters, add the thinly sliced onions and green chillies. Saute well for a few minutes.
When the onions turn soft, add the sliced tomatoes. Add required salt. Stir and saute well for a few minutes. Reduce the heat to low and close it with the lid. Cook for 7 to 10 minutes till tomatoes turn soft. Stir in between to avoid burning.
To the sautéed tomatoes, add turmeric powder and red chilly powder. Combine everything and add 1/2 cup water.
Add asafoetida powder and jaggery. Let it boil for 3 minutes. Add sambar powder and mix well.
Turn off the heat and mash the mixture well with a wooden masher until the tomatoes are mashed well.
Again turn on the heat and cook the pachadi for two minutes. Now the pachadi would have got a nice texture as thokku. Transfer it to the serving bowl and enjoy with rice, roti, idli and dosa.
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