Andhra cuisine is very famous for 'pachadi'. In most of the traditional families without pachadi the meal is not complete, even today. My mother-in-law is a great expert in making these chutney's and i learnt this recipe from her.
Ingredients:
One big sized Tomato
Two Green chillies
Two tbsp of oil
Yogurt, 2 cups
Few Coriander leaves
For seasoning
Mustard seeds, 1/2 tsp
Jeera, 1/2 tsp
Hinge/Asafoetida, 1/4 tsp
Few Curry leaves
Method:
Cut the tomatoes and chillies into small pieces. Heat one tablespoon of oil in a pan. Once the oil is hot, add the cut tomatoes and chillies, mix them well with oil and cover with a lid. Cook them on medium flame and after a few minutes, add salt and cook for another 10 minutes. Turn off the stove once they are soft enough like a paste. Keep the paste aside and allow it to cool completely. Now take the yogurt and beat it well and then add the above cooked tomato paste to the yogurt and mix well. Finally season the the yogurt mixture with mustard seeds, jeera and curry leaves with another tablespoon of oil. You can optionally add the hinge/Asafoetida to the seasoning after the seeds splutter. Remember the secret of this recipe is the hinge in the seasoning. But if you don't really like hinge, then you need not use it. This tastes very good and goes very well with rice. Even people who do not prefer yogurt will love this perugu chutney.
This is my entry forRCI Andhra event
