By Krati Purwar
September 28, 2024
To accompany your South Indian snacks, you need a regional spread recipe to enhance their flavour. Apart from traditional coconut chutney and versatile mint chutney, try tomato-dhaniya pachadi.
1 green chilli ¼ tsp tamarind, turmeric 6 tomatoes 1 tsp oil, jaggery 3 dried red chillies ¼ cup coriander leaves Salt to taste 2 tsp oil ½ tsp mustard seeds ⅛ tsp hing, fenugreek seeds 1 sprig of curry leaves
In a pan, heat oil and saute dry red chillies, tomatoes, and green chilli.
Add turmeric powder, jaggery powder, salt to taste, and tamarind pulp.
Let the ingredients come together before turning off the flame.
Add cool mixture to the blender along with coriander leaves and blend into a smooth paste.
Pour this chutney into a bowl and temper it with hing, mustard seeds, curry leaves, and fenugreek seeds.
Serve it with idli, dosa, uttapam, and other snacks. You can store it in the fridge for a week in an airtight container.