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Kannur Tomato Pachadi

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Kannur Tomato Pachadi Recipe, ?Tameta Chutney, How To Make Kannur Tomato Pachadi Recipe

This is a Kerela style pachadi where there is a place called kannur so this tomato pachadi is a speciality of that place.this is basically a yogurt based pachadi by adding tempering to it.and goes well with rotis, pulao, biryani.

Kothimeera Pachadi, this chutney is local dish of Andhra Pradesh, Tamil Nadu, Kerala and Karnataka. Though it may be offered like a side in meals, it improves the food in which it's offered.  Because it is made of fresh, green cilantro leaves, the fragrance is luring that is loaded of minerals.

 

Kothimeera Pachadi / Coriander Chutney all type of Andhra style pachadis, that is great combo with hot rice and put little... Read More..

About Recipe

Tametokai pachadi, Takkali pazham karathuvaiyal, Toamaatar Chatni

How to make KANNUR TOMATO PACHADI

(18 ratings)
16 reviews so far
Prep time
15 mins
Cook time
5 mins
Total time
20 mins
KANNUR TOMATO PACHADI
Author : Vahchef
Main Ingredient : Tomatoes
Servings : 2 persons
Published date : March 20, 2019


Ingredients used in KANNUR TOMATO PACHADI
• Hing - 1 pinch.
• Salt - to taste.
• Tomato (chopped) - 5 numbers.
• Coriander leaves(chopped) - 1/2 bunch.
• Red chilly powder - 1 tea spoon.
• Green chilly (chopped) - 4 numbers.
• Mustard seeds - 1 tablespoon.
• Coconut (grated) - 1 cup.
• Curry leaves - 1 spring.
• Oil - 2 tablespoons.
• Yogurt - 1-1/2 cup.
• Red chilies - 3 numbers.
Method:
  • In a bowl add grated coconut, mustard seeds, make a paste in a blender.
  • In this add salt, green chilly, red chilly powder, chopped coriander, tomatoes, mix all of together and add yogurt mix it.
  • Heat oil in a pan add red chilly, mustard seeds, hing, and curry leaves, switch off the flame.
  • Add this tempering to tomato pachadi.

Serve this hot with roti, naan, chapatti, and plane rice.






Cooking with images Tomatoes , Tomatoes , Tomaato Hannu catni





Articles


Kothimeera Pachadi, this chutney is local dish of Andhra Pradesh, Tamil Nadu, Kerala and Karnataka. Though it may be offered like a side in meals, it improves the food in which it's offered.  Because it is made of fresh, green cilantro leaves, the fragrance is luring that is loaded of minerals.

 

Kothimeera Pachadi / Coriander Chutney all type of Andhra style pachadis, that is great combo with hot rice and put little ghee over it. We can easily make these chutneys in the home, with coriander leaves which is fantastic combination with rice or dosa or idly.

 

This traditional Indian chutney is very adaptable and accompanies most meals and tastes wonderful on cookies, snacks, barbequed chicken, fish, chips. No Indian food is finished without having freshly prepared chutney. Customarily offered with curry along with other side dishes in the traditional Indian meal/thali to distinction the tastes.

 

Coriander/ Korhimeera pachadi is an extremely easy recipe made from fresh cilantro leaves, green chillies, garlic, tamarind, channa dal and sesame seeds. Coriander pachadi is a superb and extremely versatile recipe which can be combined with any vegan snacks or meat preparations. There are various variations of making the cilantro pachadi. In south India they prefer fresh coconut to the chutney and roast all of the spices gently in order that it provides a delicious fragrance and can make it much more strong and welcoming.

 

Coriander or Cilantro or Kotmira or Kothamalli not just has these popular names but are also referred to as by many other names by their location in India. Cilantro, explains the very first or vegetative phase of the plant's lifetime. As soon as the plant blossoms and grows seeds, it is known as coriander. Fresh Coriander leaves are substantially utilized in numerous recipes around the world. It's an incredible flavored herb with vast sensitive lacy green leaves along with a strong aroma. Even though cilantro and coriander seeds range from same plant, their tastes are not the same and can't be substituted with one another. They have their very own exclusive flavor. Coriander is generally used in Middle Eastern, Mediterranean, Indian, South Asian, Mexican, Latin American, Chinese, African and Southeast Asian delicacies. Coriander is accessible all year around and therefore the coriander pachadi can be produced at any time as well as any season.

 

 Usually it is prepared fresh and customarily offered with curry along with other side dishes in a conventional Indian meal to distinction the tastes. It may be prepared in a number of ways. You can modify the tangy and spicy taste according to your option.



 

Comments & Reviews

 

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Recent comments

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Manju Ajay Posted on Fri May 11 2018

I am from Kannur and this is not how we make pachadi. We don't add red chili powder. Traditionally there was no use of coriander leaves... it's less than 2 decades that people have started using coriander leaves for garnishing. Tomato pachadi or t

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psychomelodramajean Posted on Sat May 04 2013

I really enjoyed watching this! You seem very passionate about food. I hope to try one of your recipes soon.

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Kayan US Posted on Sat May 04 2013

Bring the DINCHK DINCHK

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faraz adil Posted on Sat May 04 2013

Amazing pacchadi chef.

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kokoro nagomu Posted on Sat May 04 2013

this looks lovely! i can't eat dairy but would it be possible if i would ferment coconut milk into yogurt? i have already made yogurt from ground up soaked cashews.

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Bil Malik Posted on Sat May 04 2013

Can't wait to have my big kitchen I want to try all your recipe.

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Sudhakar Ponna Posted on Mon May 06 2013

simple and great pachadi

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Eezee Listen Posted on Mon May 06 2013

Hello Chef. I live in Republic of Ireland and it is not so easy to get some ingredients, so many things I have to buy from India on the internet! I have never seen a cocnout here, can I use "dessicated" dried coconut please, perhaps mixed w

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uney ism Posted on Mon May 06 2013

chef..so uve been in kannur..i suggest u cook the famous kannur biriyaani,i think i have sent the recipe too..well luv to see u cookin it

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josephine Bersalona Posted on Wed May 08 2013

I love all ur cooking idea's thank u for sharing to us

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bestiaccia Posted on Wed May 08 2013

Awesome indeed!!

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Joshua Arnejo Posted on Mon Jun 10 2013

very tasty preparation

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