A perfect, quick, summer time chutney that makes use of farm fresh red tomatoes. Fresh coconut finds a place here but the pachadi highlights the predominate sweet-tart flavor of tomatoes and its gorgeous pink-orange color. Makes for a decent side with idli and dosa.
Tomato Kobbari Pachadi Recipe
Prep & Cooking: 15 mts
Serves 4-5 persons
3 ripe yet firm tomatoes, sliced
1/4 cup grated coconut
2 green chillis
1 dry red chilli
1/2 tsp cumin seeds
1 1/2 tsps urad dal/split gram dal/minapa pappu
2 tsps chana dal/senaga pappu/bengal gram
1/4 tsp jaggery or sugar (optional)
salt to taste
1 tbsp oil
1 tsp oil
1/2 tsp mustard seeds
pinch of hing/asafoetida/inguva
few curry leaves
1 Heat oil in a cooking vessel, add the cumin seeds and let them brown, add urad dal, channa dal, red chilli and green chilli and fry till the dals turn red. Add grated coconut and roast for another 3 mts. Remove from fire and cool.
2 In the same vessel, add the sliced tomatoes and saute till the moisture evaporates. Turn off heat and cool.
3 Grind the grated coconut mixture. Next add the cooled tomato mixture, salt and jaggery and make a paste. Add few tbsps of water, if required.
4 Heat oil in a pan for seasoning, once hot, add mustard seeds and as they splutter add hing and curry leaves and saute for a few seconds and turn off heat and pour over the chutney.
5 Serve with tiffins like dosa or idli.