Tomato Kothimira Pachadi / Tomato Coriander Chutney

Ingredients:
4-5 medium sized tomatoes
1 onion, sliced
1/2 cup chopped fresh coriander (adjust)
1/2 tbsp cumin seeds
2 green chillies (adjust)
salt to taste
1 tbsp tamarind paste (optional)
1 tbsp oil

For the tempering/poppu/tadka:
1/2 tsp oil
1/2 mustard seeds
1/2 tsp split gram dal
8-10 curry leaves
pinch of asafoetida (optional)

1 Heat half a tbsp of oil in a non-stick pan. Add the cumin and let them brown. Add the slit green chillis and saute for a few seconds, add the sliced onion and saute for 4 mts on medium heat. Lastly add the chopped coriander and saute further for a mt. Remove and keep aside.

2 In the same pan, add a tsp of oil, add the chopped tomatoes and on medium flame saute till the rawness of tomato disappears and the water evaporates (approx 4-5 mts). Remove and keep aside.

3 Grind the sauteed onions, coriander, tomato, tamarind along with salt, to a coarse paste adding a few tbsps of water.

4 Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the split gram dal and curry leaves and fry till the dal turns red. Lastly add the asafoetida and immediately add this seasoning to the ground pachadi. Serve with hot idlis or dosas.