South Indian cuisine is delightful, spicy and will take your tastebuds on a gourmet sensation when added to your meal menu.
Yogurt based chutneys are an integral part of the menu, prepared with a range of lush vegetables, either raw or cooked.
With a range of different combinations of vegetables and sometimes even fruits, they are nutritious, very simple to prepare and flavorful.
A classic chutney recipe we are sharing with you is Tomato ‘Erugu Pachadi’ where tomatoes are sauteed in a seasoning of curry leaves, green chilli and mustard seeds before combining with beaten curd.
Luscious ripe tart tomatoes, fresh low fat curds and hints of green chilli and coriander leaves define this side dish. It has a mingling of flavors with the right balance of sweet, sour and spicy notes. This side dish pairs well with both rice, couscous and indian breads.
Here’s the recipe and preparation method, this serves 2 and preparation time is 30 minutes.
- 2 large red ripe tomatoes, chopped
- 1 finely chopped onion (optional)
- 1 chopped green chilli
- 1 1/4 cups curd
- 1 tbsp coriander leaves
- pinch of turmeric pwd
- salt to taste
- 1 tsp oil
- 1/2 tsp mustard seeds
- pinch of cumin seeds (optional)
- pinch of hing/asafoetida (optional)
- 8-10 fresh curry leaves
- 1/2 tsp split black gram (minappa pappu)
- 1-2 dry red chillis, de-seed and tear (optional)
- 1/2 tsp oil
- Heat oil in a pan.
- Add mustard seeds and let them pop, add the split gram dal and let it turn red.
- Add the curry leaves, red chilli and asafoetida (hing) and toss for a few seconds.
- Add the chopped onions and green chilli and fry till transparent. Add turmeric powder and salt.
- Add the chopped tomatoes and cook for 6-8 minutes or till they turn soft but not mushy.
- Turn off heat and cool.
- Beat the curd till smooth.
- Combine the cooked tomato mixture with the beaten curd and garnish with fresh coriander leaves. Serve with white rice or rotis