I’m glad to be back after more than a month. I have missed all those wonderful recipes from my dear fellow bloggers and I will soon patrol all the blogs and leave my trail. I had to keep away from the computer, firstly because of a 3 week rest period and then a relapse again. I couldnt be away any longer and so , here I’m wondering what to make next in my kitchen. The most I missed was the fresh meals I normally cooked everyday. I never said No, when my dear friends offered food , I took it all 
.Here I am with a recipe for the event ” Think Spice” hosted by ” The Mistress of Spices” , sunita of Sunita’s world.
For me , this recipe is a great quick one, because I dont even blend everything in a blender/grinder and it goes well with rice, dosas or roti.
Ingredients:
2 cans of tomatoes or 1 pound of ripe tomatoes
2 tablespoons mustard powder
1 tablespoon red chili powder
1/4 teaspoon turmeric
1 teaspoon methi powder
Oil, Salt to taste
For the Tadka/Popu/Seasoning:
1 teaspoon of mustard seeds/aavalu/sarson
1 teaspoon ofcumin seeds/jeelakarra/ jeera
3-4 dry red chillis
a few curry leaves
Method:
1.In a thick bottomed vessel heat the oil and add the tomatoes and add salt and turmeric and cook covered until mushy and done.
2.Add mustard powder, methi powder, red chilli powder and , mix well
3.In a seperate vessel, heat some more oil and do the tadka/popu/seasoning by adding cumin seeds and then mustard seeds, once the splutter add the red chillies and curry leaves. Once done, add to the tomatoes and mix well.
4.The chutney is ready! Tastes similar to avakaya and lasts for a week in a refrigerator, although its a hard to last dish!
September 23rd, 2007 at 10:46 pm
That’s such a lovely color. And simple too!
Take care
September 24th, 2007 at 2:32 am
That looks absolutely gorgeous…thanks for sending it over
September 24th, 2007 at 4:56 am
Hi Dee, hope you have recovered now girl, you have great friends to help you out! Me? I have to get up and cook as usual no matter what!:D
Great entry,looks like a great side dish.Thanks:))
September 24th, 2007 at 6:13 am
Such a good looking tadka, Dee!
September 24th, 2007 at 9:33 am
Beautiful colour.
)
What a way to comeback after 4 weeks, with such colour
September 24th, 2007 at 10:06 am
Great! You are back!! Make up for the 4 weeks!!!
September 24th, 2007 at 10:39 am
great to see you back again, dee. that’s a beautiful recipe and picture.
September 24th, 2007 at 1:18 pm
Hi Dee,
Hope you are doing good now. Take care.
Blog when you can.
Picture is gorgeous !!!
September 25th, 2007 at 11:30 am
that is a simple and lovely looking entry. I have never tried it with powders. will try it next time.
September 25th, 2007 at 11:49 am
lovely recipe Dee. Hope you have recovered well now. take care and get some rest.
September 25th, 2007 at 2:11 pm
The tomatoes have really held their color. Gorgeous!
September 25th, 2007 at 3:47 pm
methi gives all the taste right?
luv the color obv. and guess i luv the bowl too
clear pic….taken in good light deepika
hope u had great chavithi
September 25th, 2007 at 6:40 pm
WOW…nice entry and great red color of tomato. Looking spicy and hot my dear.:)
September 26th, 2007 at 1:55 am
Hope all’s well now.
Lovely dish… would go so well with rice
Sure, send me the link. Would love it.
September 26th, 2007 at 6:26 am
What a gorgeous color! I love the look of this pachadi:-)
Hope you are doing well now.
Take care.
September 26th, 2007 at 6:43 am
love the tempering on top – looks gorgeous. i have never been able to get that shade of red with tomato chutney/ pachadi!!!
September 26th, 2007 at 9:05 am
Hi there you have a great blog,lovely recipes. Feel free to visit my blog too
Click Here For Food Recipes
September 27th, 2007 at 12:16 am
yum! I make something similar…it’s so easy to make, isn’t it? Great for nights you don’t wanna slave over the stove
September 27th, 2007 at 4:45 pm
I love Indian food, but don’t cook at much at home…I really have to read more Indian food blogs now.