Tomato Pacchadi (Tomato Chutney)

½ kg ripe tomatoes
4 green chilies
Cilantro - a few sprigs
¼ Tsp turmeric
½ Tsp Salt (to taste)

Garnish:

½ tsp urad dal
¼ tsp mustard seeds
¼ tsp cumin seeds
2 red chilies
¼ tsp asafetida

Heat 1 tsp oil and fry mustard seeds, urad, cumin seeds, and red chilies -- add about 10-15 seconds apart. Add asafetida in the end. Set these aside.
Heat 1 tsp oil and fry tomatoes and green chilies. Peel the skin off the tomatoes.
Blend the tomatoes and green chilies when they reach room temperature with salt, turmeric, and the garnish – don’t make it too soft. Add cilantro and blend gently.

Goes well with rice, idli or dosa.