Kothimira Tomato Pachadi Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and dried red chilies.
• STEP 2.Once the seeds start to splutter, add chopped tomatoes and cook until they become soft.
• STEP 3.Add coriander leaves, green chilies, and grated coconut to the pan and sauté for a few minutes.
• STEP 4.Allow the mixture to cool and then grind it into a smooth paste.
• STEP 5.In a separate pan, heat oil and add mustard seeds, urad dal, and curry leaves.
• STEP 6.Once the mustard seeds start to splutter, add the ground paste and cook for a few minutes.
• STEP 7.Add salt and mix well. Remove from heat and let it cool.
• STEP 8.Transfer the pachadi to a clean, dry jar and store it in the refrigerator.
• STEP 9.Serve the Kothimira Tomato Pachadi with rice, dosa, idli, or as a spread for sandwiches.

Cooking Tips

• Adjust the amount of green chilies according to your spice preference.
• You can add a pinch of asafoetida (hing) for additional flavor.
• Make sure to store the pachadi in a clean, dry jar to maintain its freshness.

Storage and Serving

• Store the Kothimira Tomato Pachadi in a clean, dry jar in the refrigerator for up to a week.
• Serve it with rice, dosa, idli, or use it as a spread for sandwiches.