Tomato Perugu Pachadi/Tomato Curd Chutney

Tomato perugu pachadi
Tomato perugu pachadi is authentic Andhra recipe. This is no onion no garlic recipe, so it can be served during vrat or festive days. This is very easy to prepare. The pachadi is prepared with fresh ripe tomatoes, fresh curd along with chillies and coriander. The tomato perugu pachadi is a blend of all flavours. The pachadi tastes best when served with idly as an accompaniment. If you are bored with regular chutneys, definitely this one would be an amazing accompaniment for South Indian breakfasts like idly/dosa/punugulu etc. The leftover pachadi can be eaten along with rice. Here I present flavourful tomato perugu pachadi to relish. Njoy Cooking, Serving n Savoring!
Author: Akshayakumbham
Course: Breakfast
Cuisine: Andhra
Servings: 6-8
Ingredients:
Tomatoes: 7/8 nos.
Curd: 2 cups or 500 ml.
Red chillies: 7/8 nos.
Green chillies: 2 nos.
Coriander leaves: few
Black pepper corns: 2/3 nos.
Salt: As required
Oil: 1 tbsp
Chana dal: 1 tsp
Urad dal: 1 tsp
Coriander seeds: 1 tsp
Cumin seeds: 1 tsp
Tempering:
Oil: 1 tbsp
Mustard seeds: 1 tsp
Cumin seeds: 1 tsp
Hing: A pinch
Method of preparation:
1. Take 8 tomatoes and Rinse them well in water.
2. Chop them into pieces and keep aside.
3. Heat kadai, pour oil. Put chana dal, Urad dal, coriander seeds and cumin seeds. Fry them in oil till they change into golden brown colour. Now add red chillies into it.
4. Fry for a minute and transfer them onto a plate.
5. Now in the same kadai, put chopped tomatoes.
6. Mix well and keep on high flame. Stir at regular intervals. Now add green chillies and coriander leaves.
7. Mix well and cook them on low flame till tomatoes become mushy. Switch off the flame and allow them to cool down.
8. Take a mixer grinder, put the fried ingredients into it adding required amount of salt.
9. Grind them into fine powder.
10. Now add cooled tomatoes with coriander leaves and green chillies into it. Grind them into smooth paste.
11. Take 2 cups of curd and beat the curd thoroughly. Now add this tomatoes paste to the beaten curd. Mix thoroughly and keep aside.
12. Heat small kadai, pour 1 tbsp of oil. When the oil becomes hot add mustard and cumin seeds. When mustard splutters add into it.
12. Pour this tempering onto the curd chutney.
13. Now the delicious tomato perugu pachadi is ready to serve as an accompaniment. Today I’ve served the tomato perugu pachadi with hot idlies.