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Tomato Peanut Pachadi

I love to prepare this easy, breezy pachadi simply because I relish the peanut-ty flavor. The color is very appealing in its brightness with a marvelous mix of sweet, tart and spice flavors. Goes very well with dosas and idlis. I served the chutney with sponge dosa. Tomato Peanut Chutney with Poha aka Sponge dosa

Tomato Peanut Pachadi

Tomato Peanut Pachadi

Ingredients

17
4 servings

Instructions

  1. 1

    Heat oil in a cooking vessel, add the red chillis and fry for a mt. Add the chopped tomatoes and cook till they turn soft and goey.<br

  2. 2

    Add the green chillis and turmeric pwd combine. Add salt and turn off heat and cool.<br

  3. 3

    Grind the roasted peanuts and then add the cooled tomato mixture and tamarind paste and make a coarse paste.<br

  4. 4

    Heat oil in a pan, add the mustard seeds and once they splutter add the asafoetida and curry leaves and turn off heat.<br

  5. 5

    Serve with tiffins like dosa or idli.

Ingredients:Tomato·టమాటోGreen Chilli·మిర్చి

About This Recipe

I love to prepare this easy, breezy pachadi simply because I relish the peanut-ty flavor. The color is very appealing in its brightness with a marvelous mix of sweet, tart and spice flavors. Goes very well with dosas and idlis. I served the chutney with sponge dosa.

tomato-peanut-chutney
Tomato Peanut Chutney with Poha aka Sponge dosa

Tomato Peanut Chutney Recipe

Prep & Cooking: 20-25 mts

Serves 4-5 persons

Cuisine: South Indian

.

Ingredients:

3 tomatoes

1/2 cup roasted peanuts

2 green chillis

pinch of turmeric

1 tbsp tamarind paste (use if tomatoes are not tart)

4 dry red chillis (adjust)

salt to taste

2 tsps oil

For tempering/tadka/poppu:

1 tsp oil

1/2 tsp mustard seeds

pinch of asafoetida/inguva/hing

10-12 fresh curry leaves

1 Heat oil in a cooking vessel, add the red chillis and fry for a mt. Add the chopped tomatoes and cook till they turn soft and goey.
2 Add the green chillis and turmeric pwd combine. Add salt and turn off heat and cool.
3 Grind the roasted peanuts and then add the cooled tomato mixture and tamarind paste and make a coarse paste.
4 Heat oil in a pan, add the mustard seeds and once they splutter add the asafoetida and curry leaves and turn off heat.
5 Serve with tiffins like dosa or idli.

tomato-pachadi