Tomato Perugu Pachadi

Ingredients

• 2 large red ripe tomatoes, chopped
• 1 finely chopped onion (optional)
• 1 chopped green chilli
• 1.5 cups curd
• 1 tbsp coriander leaves
• pinch of turmeric powder
• salt to taste

For seasoning/poppu/tadka:

• 1 tbsp. Oil
• 1/2 tsp mustard seeds
• pinch of hing/asafoetida (optional)
• 8 fresh curry leaves
• 1/2 tsp split black gram (minappa pappu)
• 1 dry red chili,  broken in to pieces

Method

• Cook the chopped tomatoes with some salt and turmeric to a soft consistency, once they are soft take it off the heat and allow them to cool.
• Beat the curd into a smooth consistency. To this add the cooled, softened tomatoes, finely chopped coriander leaves and green chili and mix well. Adjust the salt.
• Heat oil in a pan. Add mustard seeds and let them splutter, add the split black gram dal and let it turn brown. Add the curry leaves, red chili and asafoetida and toss for a few seconds. Now add this seasoning to the tomato curd mixture and serve it with rice.