Tag Archives: Tomato

Perugu Pachadi (Tomato Pachadi)

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I first heard about perugu pachadi from my friend, during our phone conversation. I asked what she cooked for lunch, and she said perugu pachadi, and as I was not familiar with that term I asked her what it is. She explained the preparation, and I told her its tomato raita and I know it. My friend told its different from raita, as sauted tomato gives different taste to it. When we met she cooked this pachadi, eggplant curry and pappu. Ever since that day I started cooking it regularly in home. My hubby calls it “Easy Moar Kuzhambu”.

Recently my blog friend Aruna –  Aaharam suggested me some other variations with eggplant, coconut, ladies finger. I should try it soon

Ingredients:

Tomatoes – 2, chopped

Curd – 1 cup + 1/3 cup, beaten well

Turmeric Powder – a pinch

salt – as needed

To Temper:

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Curry leaves – few

Green chilli – 1/2, slit and de-seeded

Dry  Red chilli – 1 , de-seeded and teared (optional)

Asofetida – pinch

Oil – 1 tsp

Method:

  •  Add oil to the pan, when the oil becomes hot add the items under to temper and let mustard seeds splutter
  • Add the chopped tomatoes and cook for 6 – 8 minutes till the tomatoes become slightly mushy and fully cooked.  Switch off
  • Add the cooked tomato mixture to  the beaten curd. Add salt; mix well and  Serve with rice/rotis

My Notes:

  • I prefer my food to be less spicy so I reduced the chilli my friend old also desseded

tomatoperugupachadi

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Pressure Cooker Thakkali Vengaya Thokku (Onion Tomato Gravy)

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Thakkali Vengaya Thokku is my favorite side dish for many breakfast items like Paniyaram, dosa, idli, and many more. Though its preparation is simple, usual procedure demands  stirring occasionally. After trying this method, I started preparing this way regularly, which doesn’t require me to stay in the kitchen for long.

Pressure Cooker Thakkali Vengaya Thokku (Tomato Onion Gravy)

Preparation Time : 10 min | Cooking Time :  20 mins | Serves : 2

Recipe Category: Side dish

Ingredients:

Onion – 2,  roughly chopped

Tomato – 4, roughly chopped

Cumin powder – 1/4 tsp

Coriander powder – 1/2 tsp

Turmeric powder – a pinch

Green Chilli – 1 (Adjust accrording to your taste)

Curry leaves – few

Mustard Seeds – 1/8 tsp

Channa dal – 1/2 tsp

Oil – 1/2 tsp

Salt – as needed

Method:

  • Put a pressure cooker on the stove and add oil. When the oil is hot add mustard seeds and channa dal. Once they start spluttering, add onion and green chilli and saute for a minute. Add tomatoes and remaining ingredients and close the lid without adding water

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  • Switch off after 2 whistles. Once steam releases, open the cooker lid

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My Notes:

  • Water in tomato and onion is enough for the gravy so no need to add water. Excess water will make the gravy thinner
  • If gravy becomes runny, add 1/4 tsp of rice flour and cook for 2-3 minutes
  • Can add ginger garlic paste/ garam masala
  • Red chilli can be added instead of green chill
  • I directly cooked this gravy in pressure cooker, instead it can also be cooked in pan. Saute onions till they turns translucent then add tomatoes
  • Can avoid tempering and prepare this gravy oil free

Bruschetta

Bruschetta is one of our favorite Italian starters. Whenever we visit Italian restaurants, Bruschetta is our default order. Some dishes are easy to cook and have minimal ingredients – bruschetta is one among them. Image Bruschetta: Preparation Time: 5 mins | Cooking Time : 15 mins | Serves: 2 Recipe Category: Appetizers & Snacks

Ingredients: 

Garlic Bread – 7 slices

Garlic – 2 pods, Finely Minced

Red Grape Tomatoes- 1 pint, Halved Lengthwise

Dry basil – 1 tsp (Fresh basil is preferred. Since I didn’t  have them, I used dry basil)

Salt – as needed

Italian Seasoning – 1/2 tsp (Optional)

Olive oil – 1/2 tsp

Method:

  • Add olive oil to the skillet, over medium-high heat. Add garlic and stir for about a minute. When garlic becomes golden brown, switch off the stove. Add tomato, salt and basil, give a gentle mix.  Transfer into a mixing bowl and allow to cool. Cover and refrigerate for an hour or two, if possible

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  • Before serving, give the tomato mixture a final stir, and spoon generously over the slices of Garlic bread

Image   Image My Notes:

  • I have used Grape tomatoes. You can also use chopped regular tomatoes/cherry tomatoes
  • I have tossed the tomatoes. Fresh tomatoes can be used as well

I tried this with French bread. It can be made with any other bread.