Tomato Pachadi Recipe (Thakkali Pachadi)
Tomato Pachadi (Thakkali Pachadi) is a delicious Andhra-style spicy and tangy tomato chutney recipe. It goes well with South Indian breakfast dishes such as idlis, uttapams, dosas, and even appams. Make it using my easy recipe.
Here are some other pachadi recipes that can be served with your South Indian meals: Pineapple Pachadi, Cabbage Pachadi, and Sorakaya Pachadi.
About Tomato Pachadi
Pachadi refers to a type of chutney in the Telugu language. Tomato Pachadi (Thakkali Pachadi) is an Andhra-style tomato chutney. It is a delicious, spicy, and tangy condiment that perks up the taste of any meal in no time
Also known as Tomato Nilava Pachadi, it is incredibly easy to make and comes together in under 30 minutes using just a few simple ingredients.
Ingredients
Tomatoes – Choose fresh, ripe red tomatoes to prepare this spicy tomato pachadi.
You can use semi-ripe or raw green tomatoes to make variations of this chutney.
Tamarind Pulp adds a delicious tanginess to the dish. You can replace it with lime juice if it’s not easily available.
Red Dry Chilies – Along with tanginess, you also need spiciness; these red dry chilies do that magic. You can adjust the amount of dry red chilies according to your preferred spice level.
Lentils – Chana dal (Bengal gram lentils) and white urad dal (split and skinned black lentils) add a nice texture to this pachadi.
Others – You will also need oil, fresh curry leaves, brown mustard seeds, fenugreek seeds (methi dana), cilantro (fresh coriander leaves), asafetida (hing), salt, and turmeric powder.
Skip adding asafetida to make it gluten-free.
You can also add some roasted white sesame seeds to this chutney.
Many people add raw garlic, ginger, and onions to their pachadi recipe; however, I like to keep it simple.
In case you wish to make the tomato pachadi spicier, you can add more red chillies.
If the tomatoes are slightly sour, you can use a slightly lesser amount of tamarind.
How To Make Tomato Pachadi
Heat 2 tablespoon oil in a pan over medium-high heat.
Once the oil is hot, add the following ingredients and fry until they turn slightly brown, stirring frequently.
- ¼ teaspoon fenugreek seeds
- 1 teaspoon brown mustard seeds
- 1 tablespoon chana dal
- 1 tablespoon white urad dal
Add the following ingredients and fry for 30-35 seconds, stirring continuously.
- ¼ teaspoon asafetida
- 15-20 whole curry leaves
- 8-10 whole dry red chilies (stalks removed)
Now add 9 oz (250 g) of chopped tomatoes and mix well.
Reduce the heat to low.
Cover the pan with a lid and cook until the tomatoes are well-cooked and tender (12-15 minutes), stirring occasionally.
Add ½ teaspoon of turmeric powder and 1 tablespoon of tamarind pulp, and cook for an additional 2-3 minutes.
Remove the pan from the heat and let the mixture cool to room temperature.
Add the mixture to a blender or a food processor along with 2 tablespoon cilantro and 1 teaspoon salt, and blend to make coarse chutney.
Do a taste test with salt and tamarind pulp, and add more if necessary. Serve.
Frequently Asked Questions
Yes, you can temper it to enhance the taste. Heat 2 tablespoons of coconut oil, sesame oil, or another cooking oil in a pan over medium-high heat. Once the oil is hot, add 1 teaspoon brown mustard seeds, 1 teaspoon white urad dal, and 10-12 curry leaves, and let them crackle for 3-4 seconds. Add 2-3 dry red chilies and fry for 4-5 seconds. Pour the tempering over the pachadi and mix well.
To make it with onions and garlic, add ¼ cup of chopped onions and 2 teaspoon chopped garlic once the lentils are roasted. Cook until they are softened. Add the tomatoes and follow the remaining recipe instructions.
Serving Suggestions
Tomato Pachadi tastes delicious with Goli Baje, Medu Vada, Idli, Rava Idli, Dosa, Uttapam, Pesarattu, Paniyaram, Bondas, and Fritters.
It also tastes great with Rava Upma and Ven Pongal.
You can also serve it on the side with your South Indian meal of Sambar, hot Rice, and thoran, or even with the popular combination of rasam and rice.
You can even try it with Roti or Tawa Paratha.
Storage Suggestions
This Tomato Chutney will last in the refrigerator for 4-5 days when stored in an air-tight container.
Take it from the refrigerator for 10 to 15 minutes before serving so the chutney can come to room temperature.
You can also reheat the desired amount in a pan or in the microwave.
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Tomato Pachadi Recipe (Thakkali Pachadi)
Ingredients
- 3 tablespoons oil
- ¼ teaspoon fenugreek seeds (methi dana)
- 1 teaspoon brown mustard seeds (sarson)
- 1 tablespoon chana dal (Bengal gram lentils)
- 1 tablespoon white urad dal (split and skinned black lentils)
- 15-20 whole curry leaves
- 8-10 whole dry red chilies (stalks removed)
- ¼ teaspoon asafetida (hing) (skip for gluten-free)
- 9 ounces tomatoes (250 g, chopped)
- ½ teaspoon turmeric powder
- 1 tablespoon tamarind pulp (or to taste)
- 2 tablespoons cilantro (fresh coriander leaves)
- 1 teaspoon salt (or to taste)
Instructions
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add fenugreek seeds, mustard seeds, chana dal, and urad dal and fry until they turn slightly brown, stirring frequently.
- Add asafetida, curry leaves, and dry red chilies and fry for 30-35 seconds, stirring continuously.
- Now add tomatoes and mix well.
- Reduce the heat to low.
- Cover the pan with a lid and cook until tomatoes are well cooked and mushy (12-15 minutes), stirring a few times in between.
- Add turmeric powder and tamarind pulp and cook for another 2-3 minutes.
- Remove the pan from the heat and let the mixture cool down to room temperature.
- Add the mixture to a blender or a food processor along with cilantro and salt and blend to make coarse chutney.
- Check for salt and tamarind pulp add more if needed.
- Transfer the chutney to an airtight glass container and refrigerate for up to 4 days.
Super
Thanks
Thanks for sharing this, looks yummy & mouth watering. Also goes well with just hot rice, roti & poori. Being a pure veggie please share more such recipes.
Thanks
It’s delicious! Thank you, my kids enjoyed it
Thnx for trying 🙂
Excellent and appetising!!! would you add the famous Andhra Chuntney with the Brinjal that is Vankaya in Telugu language…..would equally be keen to know about the cucumber-mango combo chutney!!! Once again, sincere thanks for the delicious Tomato chutney preparation!!! It will make a delectable addition to any meal apart from Breakfast…also for tiffins of monsoon cookery !!! My best wishes
Thnx. Will try to post it soon.
Hello Neha ji !
I am really grateful for such a comprehensive and easy representation of varied dishes on your blog. A big thankyou from my family ????
Just one thing, in the ingredients I couldn’t find the amount of tamarind paste used. In the supporting snaps I can figure out the quantity (around 1 tsp I think ) but it will be helpful if you mention in the recipe too.
Hi Ishanee, Thnx a lot for your kind words. I will update the recipe. Sorry for the inconvenience.
I can feel the juiciness and all the flavors in my mouth right now Neha 🙂 Lovely !!!
Thnx Smita. It’s a delicious chutney 🙂