• Tomato Pacchadi

    July 2nd, 2010MammuPickles/Powders, Vegetarian


    Medium sized Tomatoes – 2
    Green Chillies – 15 to 30 depends on the spice level.
    Fresh Coconut – 1/6th of a coconut
    Garlic cloves – 3
    Cilantro – 1/2 bunch
    Cumin Seeds – 1 tbl spoon
    Cooking Oil – 2 tbl spoons
    Salt – 3 tbl spoons or to taste.

    Cooking Procedure:

    1. Cut each tomatoes into 2 pieces and separate the stems from green chillies.

    2. Heat oil in a small pan and add the tomato pieces and green chillies.Place lid and let them cook under medium flame for 10 minutes. Tomatoes will be soft now, and you can smash them while on the flame to make a paste. Let them cook for 10 more minutes keeping the lid open, so that water will evaporate. Let it cool for 10 minutes.

    3. While the tomatoes and chillies were cooking, cut the coconut into small pieces and  roast them in another pan for 5 minutes(No need to add oil). Let them cool for 5 minutes.

    4. Grind the coconut pieces, garlic, cumin seeds. Add tomato chili mix, salt, cilantro and grind for one more minute.

    Don’t add water to this preparation, so that it will last long for 2-3 weeks. Tastes good with rice or dosas.

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