Ingredients:

4 tomatoes, sliced 1/2 cup chopped fresh coriander 12-15 mint leaves 1/4 tbsp cumin seeds 1/2 tbsp minappa pappu/split gram dal 2 green chillies salt to taste 1 tbsp oil For the tempering/poppu/tadka: 1 tsp oil 1/2 mustard seeds 1 dry red chilli, tear pinch of hing/asafoetida/inguva 8-10 curry leaves

1 Heat 2 tsps oil in a non-stick pan. Add the cumin and let them brown. Add urad dal and allow it to turn red. Add the slit green chillis and saute for a 30 secs. Next add the chopped coriander and mint and saute further for 2 mts. Remove and keep aside. 2 In the same pan, add remaining oil, add the chopped tomatoes and on medium flame saute till the rawness of tomato disappears and the water evaporates (approx 7-8 mts). Remove and cool. 3 Grind the cumin-urad dal-green chillis-mint-coriander leaves first and then add the sauteed tomatoes and salt, grind to a coarse paste adding a 2-3 tbsps of water. Remove onto a bowl. 4 Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the dry red chilli and curry leaves and fry for a few secs. Finally add the asafoetida and immediately add the seasoning to the ground pachadi. Serve with hot idlis or dosas.