Tomato Pachadi Recipe (Zesty Tomato Condiment)

Making tomato mixture

1. Heat 1 tablespoon oil in a pan. Keep the heat to a low.
2. Add mustard seeds and let them begin to crackle.
3. When they begin to crackle, add urad dal.
4. Stirring often fry the urad dal on a low heat till they turn golden. 
5. When the urad dal turns golden, then quickly add the byadagi or kashmiri red chilies (broken and seeds removed) and fenugreek seeds.
6. Mix and stir till the red chilies change color. Take care that they should not burn.
7. Then immediately add the chopped tomatoes, curry leaves and asafoetida. Mix very well.
8. Add salt as per taste and mix again.
9. On a low to medium-low heat sauté this mixture till the tomatoes soften.
10. Keep on stirring at intervals. In case the tomatoes start sticking to the pan, then sprinkle some water. Stir to mix and continue to cook.
11. The tomatoes should soften completely and become mushy. They should be cooked well.
12. Once the tomatoes have softened, switch off the heat. Add tamarind. Keep in mind that there should be no seeds in the tamarind.
13. Mix again and let this tomato pachadi mixture become warm or get cooled.

Making tomato pachadi

1. Add all the sautéed ingredients in a mixer-grinder jar. Also add ¼ to ⅓ cup water for grinding or as required.
2. Grind to a fine and smooth consistency.
3. Using a spatula or spoon transfer the Tomato Pachadi in a bowl. Serve with any dosa varieties, idli varieties or vada varieties.