Yogurt based chutneys are an integral part of South Indian cuisine and in Andhra we prepare a range of these chutneys using vegetables, either raw or cooked. Prepared from different combination of vegetables and sometimes even fruits, they have good nutritional value, very simple to prepare and flavorful.
A classic chutney in our parts is tomato perugu pachadi where red tomatoes are sauteed in a seasoning of curry leaves, green chillis and mustard seeds before combining with beaten curd. Luscious ripe tart tomatoes, fresh low fat curds and hints of green chillis and coriander leaves define this tart, healthy and delicious chutney. It has a mingling of flavors with the right balance of sweet, sour and spicy notes. Goes good with both rice and chapatis.
Tomato Perugu Pachadi Recipe
Preparation: 15-20 mts
Serves 3-4 persons
2 large red ripe tomatoes, chopped
1 finely chopped onion (optional)
1 chopped green chilli
1 1/4 cups curd
1 tbsp coriander leaves
pinch of turmeric pwd
salt to taste
1 tsp oil
1/2 tsp mustard seeds
pinch of cumin seeds (optional)
pinch of hing/asafoetida (optional)
8-10 fresh curry leaves
1/2 tsp split black gram (minappa pappu)
1-2 dry red chillis, de-seed and tear (optional)
1/2 tsp oil
1 Heat oil in a pan. Add mustard seeds and let them pop, add the split gram dal and let it turn red. Add the curry leaves, red chillis and asafoetida and toss for a few seconds.
2 Add the chopped onions and green chillis and fry till transparent. Add turmeric pwd and salt.
3 Add the chopped tomatoes and cook for 6-8 mts or till they turn soft but not mushy. Turn off heat and cool.
4 Beat the curd till smooth. Combine the cooked tomato mixture with the beaten curd and garnish with fresh coriander leaves. Serve with white rice or rotis.