Tomato Perugu Pachadi / Tomato yogurt chutney

Perugu pachadi is an easy but very tasty side dish.  Tomato perugu pachadi is something I make when I am very lazy or out of ideas. I am sure every one has days like that when you do not feel like spending too much time in the kitchen. My husband loves this as side dish with plain dal or curry

Preparation time: 10 min

Serving: 3-4 People

Ingredients

2  medium size red tomatoes finely chopped ( I like to use wine ripe tomatoes)
1 1/2 cups Yogurt
2 green chillies slit
Salt to taste
1 Tsp oil

For Seasoning (Popu)

1/2 Tsp Mustard Seeds
1/2 Tsp urad dal
Pinch of hing/ asafoetida
1-2 Red Chillies
1/4 Tsp Turmeric Powder
Curry leaves
Coriander  leaves

Procedure

1.  Beat the curd in a bowl  and keep it aside
2. Heat oil in a pan, add mustard seeds. When they splutter, add the urad dal, red chillies, turmeric powder, curry leaves and hing.
3. Add the tomatoes to the pan, add salt and cook the tomatoes till they become soft.
4. After the mixture cools down, add it to the yogurt and mix.
5. Garnish with coriander leaves.

Serve with white rice or roti

Mamidikaya Pappu / Mango Dal

Summer is here and the first thing that comes to my mind is mangoes. It is my all time favorite fruit, and in Andhra this season is very special. We make all kind of pickles with it, and also dal, rice and dry mango jelly. This is my first post and wanted to start with this very simple but delicious dal which is family favorite and Andhra's treasured dish. 


Preparation time: 20-30 min

Serving : 3-4 people

Ingredients

1 cup Toor Dal/Kandi Pappu
½ cup Raw Mango peeled and cut into medium size cubes
¼ Tsp Turmeric Powder
Chilli powder
2-3 Green chillies Slit lengthwise
Salt to taste
Water 2 cups to cook the dal


For Seasoning (Popu)

½ Tsp mustard seeds

½ Tsp Urad Dal
2 red chillies de-seeded
Fresh curry leaves
Hing/Inguvaa
2 Tsp Oil

Procedure

1. In a pressure cooker add the toor dal with 1 ½ cups of water and cook up to 3 whistles.
2. In a separate vessel cook the raw mango with enough water to cook it.
3. Add turmeric powder, cooked dal, chilli powder and salt.
4. Heat oil for seasoning in a pan add the mustard  seeds and when they splutter, add cumin seeds, red chillies, curry leaves and hing fry for ½ min.
5. Add it to the mango and dal mix and cook for 5 min.

Serve with hot rice and appadam.