Andhra Style Tomato Pachadi

This Spicy and tangy Tomato Pachadi is a delicious Andhra style tomato chutney recipe. It goes well with South Indian breakfast dishes such as idli, uttapam, dosa and even appams. 

Here are some other Pachadi recipes that can be served with your South Indian meals – Pineapple Pachadi, Sorakaya Pachadi, Avakaya Pachadi, Vendakka Pachadi, and Beetroot Pachadi.

About This Recipe

Whenever I make Idli, Dosa or any South Indian snack for that matter, I feel that they deserve to be served with an accompaniment. Because otherwise, the meal just doesn’t seem complete or satiating.

Hence, I always make a pickle/ chutney like this Tomato Chutney Andhra Style or Tomato Nilava Pachadi. It brings so much texture and flavor to your plate! Just like most of the Indian food sides, this South Indian chutney is tangy, spicy, and just phenomenal.

We make it by using cooked tomatoes, dried red chilli, urad dal, fenugreek seeds, curry leaves. Most importantly, tamarind paste is added to it. Trust me, it just elevates the taste of this Pachadi! 

Many people even like to add garlic, ginger, onions to it. However, I just like to add tomatoes, spices and keep it simple.

You can also give this pachadi a tempering of mustard seeds and curry seeds if you wish to. In case you wish to make it spicier than you can add more red chillies. Also, if the tomatoes that you use are slightly sour then you can use a slightly lesser amount of tamarind.

Ingredients 

To make it, you will need ingredients which I am sure will be already available in your pantry such as – Tomatoes, of course!

To give the pachadi more flavor, you will need oil, red dry chillies, curry leaves, lentils, mustard seeds, fenugreek seeds, tamarind paste, fresh coriander, and everyday spices. 

Step by Step Recipe

Heat oil in a pan.

Once the oil is hot, add fenugreek seeds, mustard seeds, chana dal and urad dal and fry until they turn slightly brown.

Add curry leaves and dry red chillies and fry for 30-34 seconds.

Add hing and tomato.

Cover and cook until tomatoes are well cooked and mushy.

Add turmeric powder and tamarind paste and cook for another 2-3 minutes.

Remove the pan from heat and let the mixture cool down. Add the mixture in a  blender along with coriander and salt and blend to make coarse chutney.

Transfer the chutney in a glass container and refrigerate for up to 4 days.

Serving Suggestions

It tastes too good with Medu Vada, Idli, Dosa, Uttapam, Paniyaram, Bondas, and even fritters. You can also serve it on the side with your South Indian meal of Sambar, Rice, and Thoran! 

Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★

Tomato Pachadi Recipe

It is a delicious Andhra style tomato chutney recipe. It goes well with South Indian snacks like idli, uttapam, dosa and even appams. So, here's how to make this andhra tomato pickle recipe step by step.

4.5 from 10 votes

Print Pin Rate

Course: Accompaniment

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 6 people

Calories: 652kcal

Author: Neha Mathur

Ingredients 

1x2x3x

• 3 tbsp Vegetable Oil
• 1/4 tsp Fenugreek Seeds
• 1 tsp Mustard Seeds
• 1 tbsp Chana Dal
• 1 tbsp Urad Dal
• 15-20 Curry Leaves
• 8-10 Dry Red Chillies
• 1/4 tsp Hing
• 250 g Tomatoes (Chopped)
• 1/2 tsp Turmeric Powder
• 1 tbsp Tamarind Paste
• 2 tbsp Fresh Coriander
• Salt to taste

Instructions

• Heat oil in a pan.
• Once the oil is hot, add fenugreek seeds, mustard seeds, chana dal and urad dal and fry until they turn slightly brown.
• Add curry leaves and dry red chillies and fry for 30-34 seconds.
• Add hing and tomato.
• Cover and cook until tomatoes are well cooked and mushy.
• Add turmeric powder and tamarind paste and cook for another 2-3 minutes.
• Remove the pan from heat and let the mixture cool down.
• Add the mixture in a blender along with coriander and salt and blend to make coarse chutney.
• Transfer the chutney in a glass container and refrigerate for upto 4 days.

Notes

You can also give this pachadi a tempering of mustard seeds and curry seeds if you wish to.

In case you wish to make it spicier than you can add more red chillies.

Also, if the tomatoes that you use are slightly sour then you can use a slightly lesser amount of tamarind. Because Tomato Pachadi shouldn't turn out too sour. We need it to be balanced, guys!

Nutrition Facts

Tomato Pachadi Recipe

Amount Per Serving

Calories 652 Calories from Fat 387

% Daily Value*

Fat 43g66%

Saturated Fat 33g206%

Sodium 48mg2%

Potassium 1866mg53%

Carbohydrates 59g20%

Fiber 15g63%

Sugar 26g29%

Protein 16g32%

Vitamin A 6130IU123%

Vitamin C 851.6mg1032%

Calcium 138mg14%

Iron 7.4mg41%

* Percent Daily Values are based on a 2000 calorie diet.

Are you making this recipe?I LOVE to see your creations so snap a photo and mention @WhiskAffair!