December 5, 2017

Tomato Kobbari Pachadi | Tomato Coconut Chutney | Pachadi Recipes For Rice | Chutney Recipes For Idli&Dosa

Pachadi is simple to make and a nice side dish to serve with rice.senyum Specially Tomato chutnies are time saving and shelf life also good if you follow the process well.  In this version I used fresh coconut which makes the pachadi very tasty.menari
This pachadi can last upto 2 days if stored airtight in refrigerator.Even, it goes well with idli or dosa for breakfast.Finally,dals in the tempering/tadka gives a nice flavor so,don`t skip the last step..celebrate

Similar Recipes tepuktangan
Basic tomato pachadi
Tomato peanut sesame pachadi
Brinjal tomato pachadi
Tomato garlic pachadi

CATEGORY- Pachadi | Chutney | Coconut | Tomato | SouthIndian
Vegetable oil-2 tablespoons 
Red Tomatoes-4 big size
Fresh coconut pieces-1/2 cup
Salt-t taste
Green chilies-6
Tamarind pulp-gooseberry size
For Tadka/popu/talimpu
oil-2 tablespoons 
Urad dal-1 teaspoon
Chanadal-1 teaspoon
Cumin seeds-1 teaspoon
Mustard seeds-1 teaspoon
Hing/Asafoetida-1/4 teaspoon
Methi seeds/Fenugreek seeds-1/4 teaspoon
Dry red chili-1
Heat a non stick pan with oil,add chopped tomatoes,saute and cook for 2 minutes in medium flame.
Then add chopped fresh coconut pieces,salt,green chilies,tamarind and stir gently..Cook this in lwo flame for 5-8 minutes.. Mix in between to avoid burning tomatoes.
When the tomatoes turns mushy,turn off flame and let it cool..Then grind in mix jar in batches.
You can prepare and add tadka for more taste or without tadka also tastes good...This pachadi goes well with hot white rice or with idli/dosa..

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