Tomato Kandipappu Pachadi ~ Tomato And Red Gram ChutneyIngredients :
Red Gram/ Kandipappu / Toor dal : 1/2 cup
Tomatoes : 2 small sized
Cumin Seeds : 1/2 tsp
Whole Red Chillies : 6 to 8
Oil : 4 tsp
Mustard Seeds : 1/2 tsp
Curry Leaves : 1 stem
A pinch of hing
Salt to taste
Method :
Wash and chop the tomatoes into large pieces and set aside. Heat one teaspoon of oil in a heavy bottomed pan. Add the red gram, cumin seeds and red chillies and roast them on a low flame till they turn into golden brown color. Turn off the flame allow it to cool. In the same pan, add two teaspoons of oil and put the chopped tomatoes. Fry till the tomatoes turn soft and pulpy. Switch off the flame and let it cool completely. Grind the roasted red gram into a coarse powder. Add the tomatoes and salt to it. Grind them into a coarse paste by adding little water. Transfer the chutney into a cup and keep aside. Heat one teaspoon of oil. Add the mustard seeds and let them splutter. Now add the hing and curry leaves and stir for few seconds and turn off the flame. Add this seasoning to the chutney and mix well. Serve this chutney with hot steamed rice, ghee and some sago papads.