Yogurt based chutneys/pachallu are among the most common type of chutneys/pachallu in South India. In general, Andhra food is famous for pachallu. At home, we feel our meal is incomplete without a pachadi. My mom is a great expert in making this pachadi. Recipe is simple and takes about 10 minutes to cook. This flavorful pachadi is made with sautéed tomatoes and yogurt.
Ingredients:
Tomatoes 3
Thai chillis 3
Yogurt 1 ½ cups
Salt to taste
Popu/Seasoning:
Oil 2 tsp
Mustard seeds (aavaalu) 1 tsp
Mustard seeds (aavaalu) 1 tsp
Yellow split peas (senaga pappu/chana dal) 1 ½ tsp
White lentils (minapa pappu/urad dal) 1 ½ tsp
Asafoetida (inguva/hing) 1 pinch
Curry leaves 5-6 leaves
Dry red chilli 1 (tear into 2 pieces)
Coriander leaves few (for garnishing)
Method:
1. Chop tomatoes in to square pieces. Chop thai chillis into long pieces.
2. Heat oil (In medium-high heat) in a cooking pan and add mustard seeds followed by the white lentils, yellow split peas. Let the lentils, peas, and cumin change color and mustard seeds splutter. Add asafetida, curry leaves, thai chillis and dry red chillis and stir fry for a few seconds.
3. Add chopped tomatoes and sauté for 8-10 minutes.
4. Turn off stove and add beaten yogurt in to the sauté. Add salt to taste and mix well.
5. Garnish with coriander leaves and serve this spicy-tangy chutney with rice/roti.
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