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Tomato pachadi (andhra style)

By swasthi , on January 30, 2020, 31 Comments, Jump to Recipe

Tomato pachadi is a condiment made with tomatoes, chilies, garlic, spices & tamarind. Pachadi means chutney in telugu. This slightly tangy, nutty & spicy tomato pachadi is most often eaten with rice & ghee. However we also serve this with any snacks & even breakfasts like idli, dosa, pesarattu , pongal, roti, paratha and even with bread. In Andhra cuisine we make hot chutney with most vegetables and this is one of them.

This tomato pachadi does not use onions. It is fairly quick to make since there is not much chopping needed. You can also refer this onion tomato chutney if you like to use onions.  They usually adds mild sweet flavors and volume to the chutney.

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tomato pachadi

Amidst the busy holiday schedule, i got to picture how to make tomato pachadi recipe. I made this to accompany jowar dosa or jonna dosa which was our quick dinner.

Tomato pachadi recipe calls for some additional ingredients to balance the sourness. Chana dal, urad dal, coconut or sesame seeds are mostly used in andhra cuisine in most chutney recipes. They add flavor and balance the tang.

For health benefits only sesame seeds can be used. They keep the body warm during monsoon/ winter. But using chana dal and urad dal too yields a tasty chutney with aroma of roasted dals. Sometimes, I even use a mixture of sesame seeds, chana and urad dal in equal quantities. All taste good.

To make the best tomato chutney, use good quality white sesame seeds that don’t taste bitter or have gone rancid.

Sesame seeds are high in calcium, iron, protein, magnesium and many other nutrients. Hence using them in chutneys is one of the best ways to provide nutrition to our body.

1. Dry roast dals till golden along with red chilies till hot/ crisp. Dals must turn golden. If using sesame seeds (optional), toast for about 2 minutes and then add the cumin. Toss everything well. Do not burn them, the chutney turns bitter if they are burnt. At the end of this step, you should have crisp red chilies, that helps to blend them well.Set aside to cool.

2. To the same pan, add one tsp. oil and heat it. Add chopped tomatoes, sprinkle turmeric and salt. You can also add a chopped garlic clove. By cooking along with tomatoes, the pungent smell of garlic goes away.

3. Cook the tomatoes till they turn fully mushy and pulpy. If your tomatoes are hard sprinkle some water.Then cook covered. Cool it completely. To fasten the cooling I transfer it to a plate and spread it.

4. Add the cooled roasted ingredients dals or sesame seeds , red chilies and cumin. Powder these finely.

5. If needed scrape off the sides and powder again.

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6. Add the cooled tomato pulp. If using raw ginger or garlic , you can add it.

7. Blend well to a smooth paste. Do not add water.

8. Heat 1.5 tsp oil in a small pan on a low to medium heat. Add mustard, cumin, red chilli and a generous pinch of urad dal (adds flavor, optional). When the dals turn golden, add curry leaves and hing. Switch off. Pour this to the chutney.

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Serve tomato pachadi with breakfasts like idli, pesarattu, dosa, pongal, paratha or sandwiches.

tomato pachadi

You may also like these similar chutney recipes
Pudina chutney
Coconut chutney
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Tomato pickle
Raw green tomato chutney

Spicy tomato pachadi

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andhra tomato chutney

Tomato pachadi

Hot and tangy south indian style tomato pachadi recipe that goes well with rice or Indian breakfasts like idli, dosa, pesarattu or even paratha
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time2 minutes
Cook Time5 minutes
Total Time7 minutes
Servings4
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • 3 to 4 red chilies (use to suit your spice levels)
  • 2 cups tomatoes chopped, ripe
  • ¾ tbsp chana dal or 2 tsp sesame seeds
  • ¾ tbsp urad dal
  • salt as needed
  • ½ tsp cumin or jeera
  • 1/8 tsp turmeric
  • 1 tsp oil
  • 2 cloves garlic

Tempering

  • 1 sprig curry leaves
  • 1 chili small, broken
  • 1 pinch cumin (optional)
  • 1 pinch mustard
  • 1 pinch urad dal (adds flavor)
  • 1 pinch hing
  • 1 pod garlic crushed
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Instructions

Preparation

  • Heat 1 tsp oil in a pan. Add red chilies, chana dal and urad dal. Roast them until they turn golden & aromatic. Red chilies should turn crisp. If using sesame seeds add them now and toast slightly.
  • Then add cumin & fry just for few seconds. Remove them and set aside to cool.
  • To the same pan, add tomatoes, garlic, salt and turmeric. Fry till the tomatoes turn completely soft and mushy. If needed cover and cook. Set aside to cool.

Making tomato pachadi

  • Add all the ingredients and make a smooth pachadi without adding water. We usually blend the dals first to a powder and then add tomatoes.
  • Check the salt and spice now. if needed add more.

Tempering

  • Add oil to the same pan and heat it. Add mustard cumin, red chili, curry leaves and hing. if you wish you can add a garlic pod too. when the curry leaves turn crisp. Turn off the stove. Add the pachadi to the pan and mix well.
  • Serve tomato pachadi with rice, any Indian breakfasts or bread.
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Notes

We usually dry roast the dals & red chilies as it helps to make a fine powder.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Tomato pachadi
Amount Per Serving
Calories 114 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 218mg9%
Potassium 683mg20%
Carbohydrates 21g7%
Fiber 5g21%
Sugar 10g11%
Protein 5g10%
Vitamin A 935IU19%
Vitamin C 114.1mg138%
Calcium 60mg6%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Comments

  1. Advertisement
  2. Vini says

    April 14, 2020

    Hi Swasthi,

    I really like your recipes.

    However, in this recipes you say 2 cup which should be 480 grams of tomatos? But in your pictures, it looks like far less quantity of tomatoes.

    Can you pls clarify.

    Thanks, Vini

    Reply
    • swasthi says

      April 14, 2020

      Hi Vini,
      Thank you!. But why do you want to weigh the tomatoes? Just chop them roughly and measure them. I write the same quantities as shown in the pictures. They may be around 350 to 400 grams.

      Reply
  3. Saranya says

    March 21, 2020

    Good to know I can add sesame seeds..I would usually add methi seeds as well to the dry ingredients fried..

    Reply
    • swasthi says

      March 22, 2020

      Thank you Saranya!
      Hope you enjoy it

      Reply
  4. Naim says

    March 8, 2019

    Hi Swasthi, how long can I preserve this chutney. Please advice tips if I want to store it for atleast 3 to 4 weeks.

    Reply
    • swasthi says

      March 8, 2019

      Hi Naim
      This will not keep good for that long. Max is 2 to 3 days. Check this tomato pickle . You can keep this for 2 months.

      Reply
  5. Kiran says

    January 21, 2019

    very nice recipes

    Reply
  6. Julie lombard says

    October 26, 2018

    Friends have a “bird sown”tomato bush that bears tomatoes profusely. They do not get past a yellow colour, very firm and healthy but lacking in tomato flavor. Is there a use for them. I have had a few on my kitchen windowsill and theystubbornly stay yellow. Could someone help here please

    Reply
    • swasthi says

      October 26, 2018

      Hi Julie,
      You can try this green tomato chutney

      Reply
  7. Moumita says

    September 3, 2018

    5 stars
    Just made this to have with dosa… And I am already licking the spoon clean… This is going in my list of yummy things..

    Reply
    • swasthi says

      September 4, 2018

      Thanks for trying Moumita
      Glad to know you liked it.
      🙂

      Reply
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  9. Devi says

    July 13, 2017

    5 stars
    The recipe for tomatoe chatney sounds delicious!!! Sure I’m going to make it one of these days.

    Reply
    • swasthi says

      July 20, 2017

      Thanks Devi

      Reply
  10. Mithila says

    July 11, 2017

    5 stars
    Nice recipe. Chutney turned out yummy. We tried this with oats idli. Thank you.

    Reply
    • swasthi says

      July 12, 2017

      Welcome Mithila

      Reply
  11. Sandy says

    May 30, 2017

    1 star
    Your recipes look fabulous and I would love to try them, but am dissapointed that you do not have a print function on your recipe cards (my computer is far away from the kitchen) and I am not going to spend time writing them out…. I want to spend my time making them and enjoying eating them….

    Reply
    • swasthi says

      May 30, 2017

      Hi Sandy
      Thank you. Yes there is no print option on the blog due to a technical problem. We are working on it to resolve. You can still take the print from the browser options.You will have to choose only the recipe page to print instead of all the pages. Hope this helps

      Reply
      • Sandy says

        June 1, 2017

        Hi Swasthi

        Thank you so much for your prompt reply and assistance – they is greatly appreciated. The browser function does not actually work like that as the recipe page is mostly spread over 2-3 pages with other stuff wrapping it at the beginning and end… Nonetheless, thank you. I hope your print function and select (one cannot even select text to print either – both are anti copyright protocols – but not very friendly or inviting) functions work soon! 🙂

        Kind regards
        Sandy

        Reply
        • swasthi says

          June 1, 2017

          Okay I understand the problem. Yes the select and copy fns have been disabled as we are struggling a lot with plagiarism issues. We will try our best to bring back the print option on the recipe card soon. Thanks

          Reply
          • Srilakshmi says

            October 21, 2019

            Take a picture in your phone or open the website in your phone keep the phone in the kitchen and try the recipes so simple

          • swasthi says

            October 21, 2019

            Thank you!

  12. afreen says

    May 11, 2017

    5 stars
    I tired this recipe today turned out very well but it was damn spicy.. I love all your recipes thx alot

    Reply
    • swasthi says

      May 11, 2017

      Welcome Afreen
      Glad to know you liked it. Thanks for trying
      🙂

      Reply
  13. Prachi says

    May 5, 2017

    5 stars
    Hi , Tried this recipe with oinion, it was tasty, Thank u for this recipe

    Reply
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  15. Anita says

    February 28, 2017

    5 stars
    Its very nice very easy to cook thanks

    Reply
    • swasthi says

      March 1, 2017

      welcome Anitha

      Reply
  16. rajesh kumar srivastava says

    December 2, 2016

    5 stars
    Super recipes thanks for sare
    How to preserve long time
    Tomato chatani

    Reply
  17. Shalu says

    August 16, 2016

    5 stars
    Tomato chutney turned out yummy. Made your idli and chutney

    Reply
    • swasthi says

      August 16, 2016

      Thanks Shalu
      Glad to know you liked it

      Reply
  18. naoko says

    December 5, 2015

    Hi, Swasthi.

    I always wonder what kind of blender (brand/manufacturer) you use?
    Is it multi-purpose? Say, to make masala, paste for kurma, and chutney?

    I bought a blender here in Japan, to make powder spices, however, it’s not strong enough to make chutney or paste for kurma, and wonder if I could buy similar blender you have by online?

    Thank you!

    Reply
    • swasthi says

      December 13, 2015

      Hi naoko,
      Sorry for the delay. I am using panasonic mx ac 400 for all the chutney, masala powder and paste for curries. It is available on amazon, India. Hope this helps

      Reply

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