Tomato Pachadi is easy to prepare; it takes just minutes. It adds sparkle to a simple meal especially if the dishes are mild flavored. Tomato pachadi is delicious with sandwiches, upma, dosa, yogurt rice, all types of dals, molagutal, poricha kuzhambu, etc. I used hot Serrano chilies; you can use other chilies - even milder ones or make it hotter by adding more hot chilies.
4 ripe Tomatoes, coarsely chopped
2 hot green chilies, cut into thick slices
1/2 tsp Sea Salt
a few curry leaves, chopped
1 tsp oil
1 pinch brown mustard seeds
1 small pinch fenugreek seeds
1 tiny pinch asafetida
Heat the oil in a stainless steel pan. Add the mustard and fenugreek seeds.
When the seeds pop and become fragrant, quickly add asafoetida and then the green chilies and stir. Be careful when adding green chilies as the moisture in them might sizzle and splatter when they come in contact with the hot oil.
Stir in the tomatoes and the salt, stir well, cover and cook stirring occasionally until tomatoes are soft and saucy.
Serve hot, warm or cold. Enjoy!