Tomato Pachadi is an Andhra model spicy, bitter and tangy chutney condiment made with tomatoes. ‘Pachadi’ right here refers to chutney. Therefore the identify of this condiment and it is among the best and quickest methods of creating a scrumptious chutney at house. Pairs extraordinarily effectively with Idli, Masala Dosa, Adai, Uttapam or Medu Vada. This Tomato pachadi will also be used as a tasty unfold in your chapathi or breads.

tomato pachadi garnished with a curry leaf, served in a light green colored small bowl with dosas kept on a light green colored platter and text layovers.

Extra on Tomato Pachadi

Like this Tomato Pachadi, chutneys made with tomatoes or onions actually go nice with a whole lot of South Indian snacks. So, along with this Tomato Pachadi, a particular from the delicacies of Andhra Pradesh, there are numerous chutney variations that I’ve made with tomatoes, onions and even each. I’m going to be mentioning about them within the later sections beneath.

Coming again to this Thakkali Pachadi, you possibly can enhance the variety of purple chilies if you would like the chutney to be spicier. I’ve used byadagi purple chilies, however you need to use any number of dried purple chili. Simply watch out, and add much less variety of chillies, if utilizing a pungent and warmer kind of purple chili.

As I already stated, there’s nothing a lot that must be achieved on this Tomato Pachadi. No matter most time you’ll take is to cut the tomatoes, then making the chutney is a breeze! The opposite components too are fairly primary for an Indian kitchen – mustard seeds, urad dal (husked break up black gram), fenugreek seeds, curry leaves, asafoetida and tamarind.

I’ve additionally not added any onion on this recipe. However when you really feel like, you might be welcomed to take action. It’s also possible to give the asafoetida (hing) a miss, however I might counsel you so as to add it because it enhances the flavors. Not including the hing makes the chutney a gluten-free model.

When you make the Thakkali Pachadi at house, you’ll should strive it with all or any of this (perhaps separately) – types of idli, vada, dosa or uttapam, Mysore Bonda and Punugulu.

Step-by-Step Information

How one can make Tomato Pachadi

Make Tomato Combination

1. Warmth 1 tablespoon oil in a pan. Hold the warmth to a low. Add ½ teaspoon mustard seeds.

mustard seeds added to hot oil in pan for making thakkali pachadi.

2. Wait until the mustard seeds start to crackle.

mustard seeds crackling in hot oil.

3. After they start to crackle, add 1 teaspoon urad dal.

urad dal added to the crackling mustard seeds in hot oil for making thakkali pachadi.

4. Stir and fry the urad dal on low warmth.

frying urad dal.

5. First, the urad dal will flip gentle golden. Carry on stirring.

frying urad dal till light golden.

6. After some seconds, the urad dal will flip golden and provides a pleasant aroma. This step is essential in making this pachadi.

If the urad dal doesn’t flip golden, then the Thakkali Pachadi will lack some flavors.

frying urad dal till golden.

7. When the urad dal turns golden, shortly add 2 dried byadagi or Kashmiri dried purple chilies (damaged and seeds eliminated) and eight fenugreek seeds.

dried red chilies and fenugreek seeds added to the pan for making thakkali pachadi.

8. Combine and stir until the purple chilies change shade. Take care that they need to not burn.

stirring the ingredients in the hot oil.

9. Then, instantly add 1 cup heaped chopped tomatoes and 10 to 12 curry leaves.

chopped tomatoes and curry leaves added to the spices in the pan for making thakkali pachadi.

10. Add 1 pinch asafoetida (hing).

asafoetida added to the tomato mixture.

11. Combine very effectively.

asafoetida mixed well with the tomato mixture.

12. Add salt as per style.

salt added to the tomato mixture.

13. Combine once more.

salt mixed well with the tomato mixture.

14. On low to medium-low warmth, sauté this combination until the tomatoes soften.

sautéing tomato mixture for thakkali pachadi.

15. Hold stirring at intervals. In case the tomatoes begin sticking to the pan, then sprinkle some water and proceed to prepare dinner.

sautéing tomato mixture for thakkali pachadi.

16. The tomatoes ought to soften utterly and turn into mushy. They need to be cooked effectively. 

As soon as the tomatoes have cooked effectively, swap off the warmth. Add ½ teaspoon tamarind. There ought to be no seeds within the tamarind.

tamarind added to the cooked tomato mixture.

17. Combine once more and let this tomato combination turn into heat or get cooled.

tamarind mixed well with the cooked tomato mixture.

Make Tomato Pachadi

18. Add tomato combination in a mixer-grinder jar. Additionally, add ¼ to ⅓ cup water for grinding or as required.

cooked tomato mixture and water added to a grinder jar.

19. Grind to a easy and high-quality consistency.

ingredients ground to a smooth chutney.

20. Utilizing a spatula or spoon, switch the Thakkali Pachadi in a bowl. Serve Tomato Pachadi with any dosa or idli or vada varieties, rava uttapam or punugulu.

You can additionally pair this fabulous chutney as a aspect condiment with a South Indian Meal or Andhra Meal.

tomato pachadi garnished with a curry leaf, served in a light green colored small bowl with dosas kept on a light green colored platter and text layovers.

Extra Variations

As I promised earlier, listed below are a number of the different methods (aside from the Tomato Pachadi) you need to use tomatoes, and will or could not mix with onions, and make flavor-laden do-it-yourself chutneys. All of those are actually, actually fuss-free and straightforward methods. I assure, that these can be beloved by all too!

  • Thakkali Chutney – On this put up, you can find 2 tasty methods of creating a South Indian model tomato chutney. One has solely tomatoes in it and the opposite has each tomatoes and onions. These are tempered or cooked, with the choicest of spices and make for actually wonderful condiments.
  • Tomato Khejur Chutney – It is a favourite from the delicacies of Bengal – a spicy, candy tomato and dates chutney. Whether or not you could have it within the basic manner with a Bengali model Khichuri or as a dessert after a meal, the selection is yours.
  • Kara Chutney – One other South Indian tomato-shallots chutney, with different spices and herbs too. Primarily from the state of Tamil Nadu. As luxurious as another model.
  • Momos Chutney – It’s essential to have often come throughout a chutney made solely with purple chilies served with momos. This homely recipe has tomatoes, purple chilies in addition to garlic and makes for an equally crave worthy condiment together with your momos.

Skilled Suggestions

  1. For a spicier Thakkali Pachadi, add extra purple chilies. If the pachadi tastes very bitter or tangy, then add about ½ to 1 teaspoon or as required to stability the tangy style.
  2. You need to prepare dinner the tomatoes effectively so as to eliminate the uncooked taste of the tomatoes within the pachadi. Cook dinner them until they get mushy and are softened.  
  3. Sprinkle some water if the tomatoes are sticking to the pan whereas cooking. You don’t wish to burn the tomatoes.
  4. When frying the urad dal, be sure to fry these lentils till properly aromatic and golden. Or else, the pachadi will lack flavors.
  5. Whereas utilizing tamarind, make sure the seeds are discarded.

Extra Pachadi Recipes To Strive!

Please make sure to price this recipe within the recipe card beneath if in case you have made it. For extra vegetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.

tomato pachadi garnished with a curry leaf, served in a light green colored small bowl with text layovers.

Tomato Pachadi | Thakkali Pachadi

This Tomato Pachadi is a spicy, bitter and tangy chutney condiment from the Andhra Delicacies. It’s made with tangy tomatoes mixed along with flavorful spices and herbs. Pairs effectively with Idli, Dosa, Adai, Uttapam or Medu Vada.

Prep Time 5 minutes

Cook dinner Time 10 minutes

Complete Time 15 minutes

Forestall your display screen from going darkish whereas making the recipe

Making tomato combination

  • Warmth 1 tablespoon oil in a pan. Hold the warmth to a low.

  • Add mustard seeds and allow them to start to crackle.

  • After they start to crackle, add urad dal.

  • Stirring typically fry the urad dal on a low warmth until they flip golden. 

  • When the urad dal turns golden, then shortly add the byadagi or kashmiri purple chilies (damaged and seeds eliminated) and fenugreek seeds.

  • Combine and stir until the purple chilies change shade. Take care that they need to not burn.

  • Then instantly add the chopped tomatoes, curry leaves and asafoetida. Combine very effectively.

  • Add salt as per style and blend once more.

  • On a low to medium-low warmth sauté this combination until the tomatoes soften.

  • Carry on stirring at intervals. In case the tomatoes begin sticking to the pan, then sprinkle some water. Stir to combine and proceed to prepare dinner.

  • The tomatoes ought to soften utterly and turn into mushy. They need to be cooked effectively.

  • As soon as the tomatoes have softened, swap off the warmth. Add tamarind. Understand that there ought to be no seeds within the tamarind.

  • Combine once more and let this tomato pachadi combination turn into heat or get cooled.

Making tomato pachadi

  • Add all of the sautéed components in a mixer-grinder jar. Additionally add ¼ to ⅓ cup water for grinding or as required.

  • Grind to a high-quality and easy consistency.

  • Utilizing a spatula or spoon switch the Tomato Pachadi in a bowl. Serve with any dosa varieties, idli varieties or vada varieties.

  • To make Thakkali Pachadi recipe extra spicy, you possibly can enhance the quantity of purple chilies.
  • You can use any number of ripe purple tomatoes. If the pachadi turns into too tangy, add about ½ to 1 teaspoon of jaggery or as wanted to stability the tangy or bitter style. 
  • This pachadi retains effectively for in the future within the fridge.
  • The recipe may be scaled to make extra portions of the Tomato Pachadi.

Diet Info

Tomato Pachadi | Thakkali Pachadi

Quantity Per Serving

Energy 72 Energy from Fats 45

% Day by day Worth*

Fats 5g8%

Saturated Fats 1g6%

Polyunsaturated Fats 0.3g

Monounsaturated Fats 4g

Sodium 394mg17%

Potassium 156mg4%

Carbohydrates 6g2%

Fiber 2g8%

Sugar 2g2%

Protein 2g4%

Vitamin A 631IU13%

Vitamin B1 (Thiamine) 0.04mg3%

Vitamin B2 (Riboflavin) 0.03mg2%

Vitamin B3 (Niacin) 39mg195%

Vitamin B6 0.1mg5%

Vitamin C 74mg90%

Vitamin E 2mg13%

Vitamin Okay 5µg5%

Calcium 30mg3%

Vitamin B9 (Folate) 402µg101%

Iron 1mg6%

Magnesium 15mg4%

Phosphorus 27mg3%

Zinc 0.2mg1%

* P.c Day by day Values are based mostly on a 2000 calorie weight loss program.

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This Tomato Pachadi recipe put up from the weblog archives first revealed in November 2017 has been republished and up to date on 5 August 2022.



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