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.
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.
Spicy tomato pachadi
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
- 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
How to make the recipe
- 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.
- 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.
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.
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.
Serve tomato pachadi with breakfasts like idli, pesarattu, dosa, pongal, paratha or sandwiches.