Tomato capsicum pachadi
Pachadi is usually with curd in typical South Indian cuisine but in Chettinad cuisine (also a kind of South Indian cuisine) pachadi denotes one made with thur dhal and veg.s while thayir pachadi denotes raita kind of stuff.
So here ingredients needed are:
tur dhal one cup cooked not mashed
2 capsicums
3/4 medium sized tomatoes
curry leaves
coriander
3/4 green chillies
1/2 red chillies, rai and jeera for thadukka (seasoning)
Procedure:
Add small amount of oil on to the kadai, after it heats well add rai, jeera, heeng, broken red chillies, curry leaves, green chillies and the cut capsicums. After the capsicum softens a bit add the tomatoes and fry for 3/4 minutes. Add water 1/2 cup and let it boil. Once the veg.s look cooked add salt and let it boil for a moment and add the pre cooked tur dhal. Let it boil for 1 minute, then sprinkle the cut coriander leaves, transfer to the serving bowl and cover and keep till offered and served.
This goes well with chappathis as well as rice.
Comments