Verusenaga (Peanut) Tomato Pachadi

Its the season for tomatoes and they are reasonably priced too. I had earlier blogged peanut tomato pachadi recipe. Today’s recipe is a variation which is a garlic-y amalgam of sorts with tart, nutty, spicy flavors making it a perfect start for the day’s first meal. One that is hard to resist with dosas and idlis.

Verusenaga Tomato Pachadi Recipe

Prep & Cooking: 20 mts

Serves 4-5 persons

Cuisine: Andhra

Ingredients:

• 3 tomatoes, sliced
• 1 tbsp chopped fresh coriander leaves
• 1 tbsp tamarind paste (use if tomatoes are not tart)
• 1/2 cup roasted peanuts
• 1 green chilli
• 1-2 dry red chillis
• 1 tsp cumin seeds
• 5-6 garlic flakes
• 1/4 tsp jaggery or sugar
• salt to taste
• 1 tbsp oil

1. Heat oil in a cooking vessel, add the cumin seeds and let them brown, add the garlic, red chilli and green chilli and fry for a mt. Remove from fire and cool.
2. In the same pan, add the sliced tomatoes and saute till the moisture evaporates. Add the tamarind and turn off heat. Cool.
3. Grind the roasted peanuts and the cumin mixture. Next add the cooled tomato mixture, coriander leaves, salt and sugar and make a paste. Add few tbsps of water, if required.
4. Serve with tiffins like dosa or idli.