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.

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:

• tomato chutney
• onion chutney
• kara chutney (spicy tomato chutney)
• onion tomato chutney

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.

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tomato pachadi

Author:Dassana Amit

Prep Time:5 minutes

Cook Time:10 minutes

Total Time:15 minutes

Course:condiment,side dish

Cuisine:andhra,south indian

Calories:56kcal

Servings (change the number to scale):4

5 from 1 vote

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

INGREDIENTS FOR tomato pachadi

(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 tomato pachadi

sautéing tomato pachadi mixture

• heat 1 tablespoon oil in a pan. keep the flame to a low.
• add ½ teaspoon mustard seeds. let them begin to crackle.
• when they begin to crackle, add 1 teaspoon urad dal.
• stirring often fry the urad dal on a low flame till they turn golden. 
• when the urad dal turns golden, then quickly add 2 byadagi or kashmiri red chilies (broken and seeds removed) and 8 fenugreek seeds.
• mix and stir till the red chilies change color. take care that they should not burn.
• then immediately add 1 cup heaped chopped tomatoes and 10 to 12 curry leaves and 1 pinch asafoetida. 
• mix very well.
• add salt as per taste and mix again.
• on a low to medium-low flame saute this mixture till the tomatoes soften.
• keep on stirring at intervals. in case the tomatoes start sticking to the pan, then sprinkle some water and continue to cook.
• 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.
• mix again and let this tomato pachadi mixture become warm or get cooled.

making tomato pachadi

• then add in a chutney grinder jar. also add ¼ to ⅓ cup water for grinding or as required.
• grind to a smooth consistency.
• using a spatula or spoon add the tomato chutney in a bowl. serve with any dosa varieties, idli varieties or vada varieties.

RECIPE TIPS

• 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.

2. let them begin to crackle.

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

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

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

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.

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

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

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

10. add 1 pinch asafoetida (hing).

11. mix very well.

12. add salt as per taste.

13. mix again.

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

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

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.

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

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.

19. grind to a smooth consistency.

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.