tomato pachadi recipe | thakkali pachadi recipe | andhra tomato chutney

5 from 2 votes

andhra tomato chutney - this recipe of andhra style tomato pachadi is tangy, sour and spicy.

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tomato pachadi recipe with step by step pics. this recipe of tomato pachadi is basically an andhra style tomato chutney which is tangy, sour and spicy. these three flavor profiles in this tomato chutney pairs very well with an idli, dosa, uttapam, adai or ulundu vada.

tomato pachadi recipe

both onion chutney and tomato chutney go well with idli or dosa. so there are many variations one can make. i have already shared the following chutney recipes made with tomatoes and onions:

for more spiciness in this tomato pachadi you can increase the amount of red chilies. i have used byadagi chillies, but any type of dry red chili can be used. if using a pungent and hot variety of red chili, then add less of it. i have not added any onions in the tomato chutney, but you can add them.

serve tomato pachadi with idli, dosa, uttapam, adai, mysore bonda and medu vada.

tomato pachadi recipe, andhra tomato chutney recipe
5 from 2 votes
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tomato pachadi recipe

andhra tomato chutney - this recipe of andhra style tomato pachadi is tangy, sour and spicy.

course condiment, side dish
cuisine andhra, south indian
prep time 5 minutes
cook time 10 minutes
total time 15 minutes
servings 4
rough calories per serving 56 kcal
author dassana amit

ingredients (1 cup = 250 ml)

  • 1 tablespoon oil
  • ½ teaspoon mustard seeds (rai)
  • 1 teaspoon urad dal (husked split black gram)
  • 8 fenugreek seeds (methi dana)
  • 2 byadagi or kashmiri red chilies
  • 10 to 12 curry leaves (kadi patta)
  • 1 pinch asafoetida (hing)
  • 1 cup heaped chopped tomatoes or 150 grams tomatoes
  • ½ teaspoon tamarind (imli)
  • ¼ to ⅓ cup water for grinding or add as required
  • salt as required

how to make recipe

sautéing tomato pachadi mixture

  1. heat 1 tablespoon oil in a pan. keep the flame to a low.

  2. add ½ teaspoon mustard seeds. let them begin to crackle.

  3. when they begin to crackle, add 1 teaspoon urad dal.

  4. stirring often fry the urad dal on a low flame till they turn golden. 

  5. when the urad dal turns golden, then quickly add 2 byadagi or kashmiri red chilies (broken and seeds removed) and 8 fenugreek seeds.

  6. mix and stir till the red chilies change color. take care that they should not burn.

  7. then immediately add 1 cup heaped chopped tomatoes and 10 to 12 curry leaves and 1 pinch asafoetida. 

  8. mix very well.

  9. add salt as per taste and mix again.

  10. on a low to medium-low flame saute this mixture till the tomatoes soften.

  11. keep on stirring at intervals. in case the tomatoes start sticking to the pan, then sprinkle some water and continue to cook.

  12. the tomatoes should soften completely and become mushy. they should be cooked well.

  13. once the tomatoes have cooked well, then switch off the flame. add ½ teaspoon tamarind. there should be no seeds in the tamarind.

  14. mix again and let this tomato pachadi mixture become warm or get cooled.

making tomato pachadi

  1. then add in a chutney grinder jar. also add ¼ to ⅓ cup water for grinding or as required.

  2. grind to a smooth consistency.

  3. using a spatula or spoon add the tomato chutney in a bowl. serve with any dosa varieties, idli varieties or vada varieties.

recipe notes

  • to make thakkali pachadi recipe more spicy, you can increase the amount of red chilies.

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how to make tomato pachadi recipe

1. keep everything ready before you start making tomato chutney. heat 1 tablespoon oil in a pan. keep the flame to a low. add ½ teaspoon mustard seeds.

making tomato pachadi recipe

2. let them begin to crackle.

making tomato pachadi recipe

3. when they begin to crackle, add 1 teaspoon urad dal.

making tomato pachadi recipe

4. stir and fry the urad dal on a low flame.

making tomato pachadi recipe

5. first the urad dal will turn light golden. keep on stirring.

making tomato pachadi recipe

6. after some seconds the urad dal will turn golden and give a nice aroma. this step is important in making this tomato pachadi. if the urad dal does not turn golden, then the pachadi will lack some flavors.

making tomato pachadi recipe

7. when the urad dal turns golden, then quickly add 2 byadagi or kashmiri red chilies (broken and seeds removed) and 8 fenugreek seeds.

making tomato pachadi recipe

8. mix and stir till the red chilies change color. take care that they should not burn.

making tomato pachadi recipe

9. then immediately add 1 cup heaped chopped tomatoes and 10 to 12 curry leaves.

making tomato pachadi recipe

10. add 1 pinch asafoetida (hing).

making tomato pachadi recipe

11. mix very well.

making andhra tomato pachadi recipe

12. add salt as per taste.

making andhra tomato pachadi recipe

13. mix again.

making andhra tomato pachadi recipe

14. on a low to medium-low flame saute this mixture till the tomatoes soften.

making andhra tomato pachadi recipe

15. keep on stirring at intervals. in case the tomatoes start sticking to the pan, then sprinkle some water and continue to cook.

making andhra tomato pachadi recipe

16. the tomatoes should soften completely and become mushy. they should be cooked well. once the tomatoes have cooked well, then switch off the flame. add ½ teaspoon tamarind. there should be no seeds in the tamarind.

making andhra tomato pachadi recipe

17. mix again and let this tomato pachadi mixture become warm or get cooled.

making andhra tomato pachadi recipe

making tomato pachadi

18. then add tomato mixture in a chutney grinder jar. also add ¼ to ⅓ cup water for grinding or as required.

making andhra tomato pachadi recipe

19. grind to a smooth consistency.

andhra tomato pachadi recipe

20. using a spatula or spoon add the tomato chutney in a bowl. serve tomato pachadi with any dosa varieties, idli varieties or vada varieties or rava uttapam or punugulu. for more tasty chutney recipes you can check this collection of 42 chutney varieties.

andhra tomato pachadi recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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  1. Hi Dassana
    Excellent photography !
    Which r the other delicacies in the pic along with tomato pachadi?
    Thanks!

    • Welcome Rams. Its Adai and Idli Dosa Podi. I will soon post the Adai recipe.

  2. Excellent recipe. Made this today, tasted amazing!!

    • Thanks Sam