TOMATO PACADI OR CHUTNEY (ANDHRA METHOD)

·         Heat ½ tabs oil in a pan and add mustard seeds, dry red chillies, Bengal gram and black gram dal in this. Fry in low heat till mustard seeds are cracked and dals pulses turned to golden brown color.In mean while just cut the tomatoes in quarter and remove the seeds and pulp from it.Remove the mustard seeds, chillies and dals from pan and allow it to get cool down. Now in the same pan add another ½ Tabs oil and fry tomatoes till they are tender and leave their raw smell. Now in a mixer jar put fried dals, mustard seeds and dry red chillies and grind it a fine powder. Now add fried tomatoes and salt in this and grind it again to make chutney. Now heat ½ tsp oil in a pan and season the chutney with curry leaves and asafoetida.

·         Do not throw the removed pulp and seeds from tomatoes; you can use this for making curry or dal. This chutney does not get spoil for 2-3 .;days..p