5 – 6 Green Chilies: Optional
Few Curry Leaves
Small Lemon sized Tamarind
For Menthi powder:
1 ½ scoop Fenugreek seeds
1 scoop Mustard seeds
Hand full Red Chilies
Take 2 tsp of oil in a skillet and fry fenugreek seeds till they are nicely roasted then add mustard seeds when they splutter add red chilies and hing. Red chilies can be adjusted according to taste. The mixture emits a toasty aroma when they are nicely roasted.Let cool. Grind to a powder in a spice mill or blender.
Use immediately or store in an airtight container in a cool, dry place or in a Ziploc bag in the freezer to retain its freshness and aroma.
For the pachadi:
Add hot water to tamarind and let it soak, then extract pulp using as little water as possible.
Take 1 scoop (about 6- 7 tsp) in a low bottom skillet (I recommend this because when tomatoes are boiling it splutters oil and tomato juice ) when oil is hot add a tsp of mustard seeds ,slit green chilies, curry leaves and hing.
Then add chopped tomatoes, salt and turmeric. Let cook, first tomatoes let out their natural juice, cook till the juice is evaporated. Then add tamarind juice and let cook. When oil starts to float add 4 – 5 tsp of the previously made menthi powder. Stir well, check for salt and seasonings and add accordingly.
Remove from flame and let cool.
This pickle has a good shelf life, store in an air tight container.
This is one of my favorite pachadis, blend of menthi powder, tomatoes and tamarind gives it the extra kick. Serve with hot rice and tsp of oil. It can be used as a side dish for upma, dosa etc.