Skip to main content

Tomato Pachadi/Thakkali Thokku/Tomato Chutney



We are entering the 66th edition of Blogging Marathon and this week theme is going to be fruits that are vegetables.
Some of the veggies we use in our regular everyday  cooking are fruits.Veggies such as tomato,avacoda,corn,peas,eggplant,capsicum are technically fruits but those are considered as veggies.
For the day 1,I decided to make the tomato pachadi/thokku aka tomato chutney.This tomato chutney I noted down from my friend.Whenever I have lot of over ripened tomatoes,I make.Since I got lot of homegrown tomatoes from a friend of mine I made it.This chutney/pachadi is a perfect accompaniment for idly,dosa and roti,also can be mixed with rice.It stays fresh for a week in the refrigerator and perfect for travel.Off to the recipe................



                                                                    
                                                            
                                                                        Tomato Pachadi/Toamto Thokku/Tomato Chutney

                                                                  
   Basic Information

   Preparation time 10 minutes
   Cooking time 25- 27 minutes
   Makes around 1.5 cups


   
  Ingredients

  
Ingredient
Quantity
Tomato(chopped)
 2-3 cups
Green chilly/pachamilagai
1 -2(finely chopped)
Garlic/poondu(finely chopped)
3-4 cloves
Red chilly powder/milagai podi
1-1.5 tsp
Turmeric powder/manjal podi
1/2 tsp
Salt
1-1.5 tsp
Oil
2- 3 tbs


  For the tempering

Ingredient
Quantity
Mustard seeds/kadugu
1 tsp
Urad dhal/uluthamparuppu
1.5 tsp
Channa dhal/kadalparuppu
1 tbs
Red chilly/varamilagai
1(briken)
Asfoetida/perungayam
a pinch
Curry leaves
few leaves
  
  
  Method 
  • Heat a pan with 1-2 tbs of oil and add in the chopped tomato.Saute it well for 2-3 minutes.Now add in the red chilly powder,turmeric powder and salt.Cook it uncovered if you want the chutney to be chunky.Otherwise cook it partially covered for 3-4 minutes in a medium flame.
  • Now in a separate pan add the remaining oil and do the tempering with the given ingredients,Add the chopped green chilly and garlic to it .Fry it for a minute.
  • Pour the tempering to the tomato mixture and cook it till the oil separates.After cooling store in a container and keep refrigerated.
  • Serve it with idly,dosa and roti.





  • If the tomato has more of juice and seeds discard some of it.
  • Adjust the chilly powder according to personal preference.
Enjoy...............................





Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#66.




Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Nice Hot Cocoa Cookies

This is a sponsored postal service yesteryear Challenge Butter, but the text together with opinions are all mine. Thank yous for supporting brands that construct possible! One of my favorite things to create during the vacation flavor is bake cookies amongst my mom to portion amongst all of our neighbors together with family. Seeing equally today is National Cookie Day, I wanted to portion a unique cookie recipe that I’m serving upward to my friends this season! Hot cocoa together with Christmastime larn together similar peanut butter together with jelly. So I transformed the decadent drinkable into a rich, chocolatey cookie. This yesteryear summertime I made s’mores cookies inward which I stuck one-half a marshmallow on exceed of a cookie together with toasted it inward the oven. I decided to operate the same concept amongst these hot cocoa cookies! And for an extra-chocolatey surprise I stuck a slice of chocolate nether each marshmallow. Hot Cocoa Cookies Yield...
Post a Comment
Read more

Ghugni - Bengali Street food with Yellow peas

Entering the final week of Blogging Marathon #65 and this week is going to be  bookmarked recipes. I had bookmarked lot of recipes from the April mega marathon where my blogging buddies shared so many interesting recipes. Today's recipe is from Pavani's  blog and it's simple yet delicious street food of West Bengal. Ghugni is also popular in Bihar and Jharkand regions which I have shared in one of my mega marathon here. But this version of ghugni is with the yellow peas and is like a chaat topped with chopped onion,tomato and boiled egg.Off to the recipe.......                                                                                                              ...
Post a Comment
Read more

Quinoa Adai /Quinoa and Lentil Adai

We are towards our final week of Cooking Carnival in mega Blogging Marathon and for this week I am sharing Adai,aapam and uthappam recipes.As these recipes also comes under dosa category,I decided to share. For the day 1,I am sharing an adai made with quinoa and lentils.Adai is made with of lentils and rice is most of the households in South India. But this recipe is rice free and I used quinoa,broken wheat.The taste of the adai is almost like the regular adai.The only thing needs to be careful is rinse the quinoa with water for several times.Otherwise it will end up in a bitter taste.Let's move on to the recipe..........                                                                                          ...
Post a Comment
Read more