Home grown pudina along with fresh coriander leaves and plump, ripe, juicy red tomatoes from farmer’s market, sauteed with cumin, green chillis and split gram dal, blended to a coarse paste and tempered with asafoetida and curry leaves. Yields a simple, quick and satisfying pachadi that went down really well with Idli, our morning breakfast. Tart flavored tomatoes are cloaked with hints of sweetness and spice and brightened with a pronounced herb-y flavor!
Tomato Coriander Mint Chutney Recipe
Prep & Cooking: 20 mts
Serves 3-4 persons
4 tomatoes, sliced
1/2 cup chopped fresh coriander
12-15 mint leaves
1/4 tbsp cumin seeds
1/2 tbsp minappa pappu/split gram dal
2 green chillies
salt to taste
1 tbsp oil
For the tempering/poppu/tadka:
1 tsp oil
1/2 mustard seeds
1 dry red chilli, tear
pinch of hing/asafoetida/inguva
8-10 curry leaves
1 Heat 2 tsps oil in a non-stick pan. Add the cumin and let them brown. Add urad dal and allow it to turn red. Add the slit green chillis and saute for a 30 secs. Next add the chopped coriander and mint and saute further for 2 mts. Remove and keep aside.
2 In the same pan, add remaining oil, add the chopped tomatoes and on medium flame saute till the rawness of tomato disappears and the water evaporates (approx 7-8 mts). Remove and cool.
3 Grind the cumin-urad dal-green chillis-mint-coriander leaves first and then add the sauteed tomatoes and salt, grind to a coarse paste adding a 2-3 tbsps of water. Remove onto a bowl.
4 Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the dry red chilli and curry leaves and fry for a few secs. Finally add the asafoetida and immediately add the seasoning to the ground pachadi. Serve with hot idlis or dosas.