• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Indian Summer Beverages
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Chutneys » Andhra Style Tomato Pachadi (Thakkali Pachadi)

    Published: Oct 10, 2022 | Last Updated On: May 31, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Andhra Style Tomato Pachadi (Thakkali Pachadi)

    5560 shares
    Jump to Recipe

    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 idli, uttapam, dosa, and even appams (vegan, can be easily made gluten-free).

    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.

    Andhra style tomato pachadi served in a bowl.
    Jump to:
    • About Tomato Pachadi
    • Ingredients & Variations
    • How To Make Tomato Pachadi
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Tomato Pachadi

    Andhra Style Tomato Pachadi (Thakkali Pachadi) is a delicious spicy and tangy condiment (chutney) that perks up the taste of any meal in no time

    Also called Tomato Nilava Pachadi, it is super easy to make and comes together in under 30 minutes using a few simple ingredients.

    This Tomato Pachadi Recipe is vegan and can be easily made gluten-free. You can also double or triple the recipe as per your requirements.

    Ingredients & Variations

    Andhra style tomato pachadi ingredients 1
    Andhra style tomato pachadi ingredients 2

    Tomatoes – Choose red and ripe fresh tomatoes to prepare this pachadi.

    To make variations of this chutney, you can use semi ripe or even raw green tomatoes.

    Tamarind Pulp – It 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 and these red dry chilies do that magic. You can increase or decrease the dry red chilies, according to your 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 vegetable 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 garlic, ginger, and onions to their pachadi recipe, however, I like to keep it simple.

    In case you wish to make tomato pachadi spicier then you can add more red chilies.

    If the tomatoes are slightly sour then you can use a slightly lesser amount of tamarind.

    How To Make Tomato Pachadi

    Heat 2 tablespoon vegetable oil in a pan over medium-high heat.

    Oil heating in a pan.

    Once the oil is hot, add

    • ¼ teaspoon fenugreek seeds
    • 1 teaspoon mustard seeds
    • 1 tablespoon chana dal
    • 1 tablespoon white urad dal

    and fry until they turn slightly brown, stirring frequently.

    Fenugreek seeds, mustard seeds, chana dal, and urad dal added to the hot oil.

    Add ¼ teaspoon asafetida, 15-20 whole curry leaves, and 8-10 whole dry red chilies (stalks removed) and fry for 30-35 seconds, stirring continuously.

    Curry leaves and dry red chilies added to the pan.

    Now add 9 oz (250 g) of chopped tomatoes and mix well.

    Asafetida and tomatoes added to the pan.

    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.

    Pan covered with a lid.

    Add ½ teaspoon turmeric powder and 1 tablespoon tamarind pulp and cook for another 2-3 minutes.

    Tamarind paste and turmeric to the pan.

    Remove the pan from the heat and let the mixture cool down to room temperature. 

    Tomato mixture added to the pan.

    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.

    Salt and cilantro added to the blender.

    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.

    Ready tomato pachadi.

    Frequently Asked Questions

    Can you temper tomato pachadi?

    Yes, you can temper it using ingredients such as mustard seeds, urad dal, and curry leaves. You can use either coconut oil or vegetable oil for the tempering (tadka).

    How to make thakkali pachadi with onions and garlic?

    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 and then add in the tomatoes and follow the rest of the recipe.

    Serving Suggestions

    Tomato Pachadi tastes delicious with Medu Vada, Idli, Rava Idli, Dosa, Uttapam, Pesarattu, Paniyaram, Bondas, and Fritters.

    It also tastes great with Upma and Khara Pongal.

    You can also serve it on the side with your South Indian meal of Sambar, Rice, and Thoran or even with the popular combination Rasam Rice! 

    You can even try it with Roti or Tawa Paratha.

    Storage Suggestions

    This Tomato Chutney will last in the refrigerator for about 4-5 days when stored in an air-tight container.

    Take it out from the refrigerator 10 to 15 minutes before serving so that the chutney can come down to room temperature.

    You can also reheat the amount you want to serve in a pan or in the microwave.

    You Might Also Like

    • Tomato Khejur Chutney (Tomato and Date Chutney) is a quintessential Bengali condiment that is prepared in all Bengali homes for special occasions, festivals, or everyday meals. Make it using my easy recipe.
      Bengali Tomato Khejur Chutney (Tomato and Date Chutney)
    • Peanut Coriander Chutney is a delicious South Indian style chutney made using roasted peanuts, fresh coriander leaves (cilantro), and yogurt. This delicious chutney is great to serve with idli, dosa, uttapam, paniyaram, etc (vegan, gluten-free).
      Peanut Coriander Chutney
    • This South Indian Green Cilantro Coconut Chutney is a delicious variation of the classic coconut chutney and it goes very well with idli, dosa, uttapam, and vada. Make it using my simple recipe.
      Coconut Cilantro Chutney (Green Coconut Chutney)
    • Made using fresh green chili peppers, peanuts, and garlic, Green Chilli Thecha is a Maharashtrian condiment that is specially served with bhakri (millet flatbread). It is like a spicy chutney that perks up any meal. Learn how to make a traditional recipe at home (vegan, gluten-free).
      Green Chilli Thecha (Maharashtrian Mirchi Chutney)

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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 idli, uttapam, dosa, and even appams. 

    Andhra Style 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 idli, uttapam, dosa, and even appams. 
    4.37 from 11 votes
    Print Pin Rate
    Course: Accompaniment
    Cuisine: Indian
    Diet: Vegan, Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 6 people
    Calories: 652kcal
    Author: Neha Mathur

    Ingredients 

    • 3 tablespoons vegetable 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 ounce 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)
    US Customary or Metric
    Prevent your screen from going dark

    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.

    Video

    https://www.youtube.com/watch?v=bRUvGHaoLII

    Notes

    You can also give this pachadi a tempering of mustard seeds and curry seeds in coconut or peanut oil if you wish.
    In case you wish to make it spicier then you can add more red chilies.
    If the tomatoes that you use are slightly sour then you can use a slightly lesser amount of tamarind. 

    Nutrition

    Calories: 652kcal | Carbohydrates: 59g | Protein: 16g | Fat: 43g | Saturated Fat: 33g | Sodium: 48mg | Potassium: 1866mg | Fiber: 15g | Sugar: 26g | Vitamin A: 6130IU | Vitamin C: 851.6mg | Calcium: 138mg | Iron: 7.4mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More Chutney Recipes

    • Tamarind Chutney (Imli Ki Chutney, Sonth) is a sweet and sour Indian sauce made using tamarind, jaggery, and a few spices. Serve it with chaat recipes or snacks like samosa, pakoda, dhokla, etc.
      Sweet and Sour Tamarind Chutney (Imli Chutney)
    • Laccha Onion (Lachha Pyaz) is an Indian condiment made using red onions and a few herbs and spices. It is popularly served along with North Indian meals (vegan. gluten-free).
      Laccha Onion (Lachha Pyaz)
    • Dahi Chutney (Yogurt Mint Dip, Dahi Ki Chutney, Curd Pudina Dhaniya Chatni) is a spicy green Indian condiment that goes very well with any snack or appetizer. It is easy to make and tastes delicious. Here is how to make it.
      Dahi Chutney (Yogurt Mint Dip)
    • Kacche Aam Ki Launji is a sweet and spicy chutney made using tangy green mangoes, jaggery, and a few simple spices. This chutney keeps good in the refrigerator for upto 3 months. So make a big batch and enjoy!
      Kacche Aam Ki Launji (Sweet & Spicy Raw Mango Chutney)

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Smita Mayekar Singh

      October 01, 2018 at 3:59 pm

      5 stars
      I can feel the juiciness and all the flavors in my mouth right now Neha 🙂 Lovely !!!

      Reply
      • Neha Mathur

        October 03, 2018 at 4:36 am

        Thnx Smita. It’s a delicious chutney 🙂

        Reply
    2. Ishanee

      December 03, 2018 at 3:46 am

      5 stars
      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.

      Reply
      • Neha Mathur

        December 04, 2018 at 12:15 pm

        Hi Ishanee, Thnx a lot for your kind words. I will update the recipe. Sorry for the inconvenience.

        Reply
    3. Babu

      April 21, 2019 at 1:30 am

      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

      Reply
      • Neha Mathur

        April 22, 2019 at 3:24 am

        Thnx. Will try to post it soon.

        Reply
    4. Avanti

      June 09, 2019 at 3:14 pm

      5 stars
      It’s delicious! Thank you, my kids enjoyed it

      Reply
      • Neha Mathur

        June 10, 2019 at 7:02 am

        Thnx for trying 🙂

        Reply
    5. Pooja

      February 09, 2020 at 1:12 pm

      Hi, the recipe intro mentions cumin seeds but it’s not listed in the recipe. Could you confirm?

      Reply
      • Neha Mathur

        February 17, 2020 at 3:13 am

        You can skip adding it. Just updated.

        Reply
    6. Shekar Iyer

      April 19, 2020 at 7:43 am

      4 stars
      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.

      Reply
      • Neha Mathur

        April 19, 2020 at 12:22 pm

        Thanks

        Reply
    7. Smitha girish

      July 09, 2020 at 6:06 pm

      5 stars
      Super

      Reply
      • Neha Mathur

        July 11, 2020 at 12:07 pm

        Thanks

        Reply

    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Most Popular Recipes

    • Make this delicious restaurant-style Hibachi Fried Rice (Japanese Style Fried Rice) for a quick Asian-inspired meal. Serve it with Hibachi chicken and Yum Yum sauce and get transported to a Japanese Steakhouse.
      Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • This oven-baked lemon garlic baked tilapia is super easy to make and comes together in under 20 minutes. It's low carb, gluten-free, keto-friendly, and very flavorful. Here is how to make it.
      Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan sauce served in a bowl.
      Creamy Garlic Parmesan Sauce
    • Lemon tea served in cups.
      Lemon Tea
    • Light, hearty and delicious, Chicken Clear Soup is super easy to make at home. It is made using simple ingredients and comes together in under 30 minutes. This soul-soothing soup is gluten-free and low carb too.
      Chicken Clear Soup
    • Egg White Scramble is a healthy, fluffy, and delicious option for breakfast. Serve it with some toast and fruits and milk on the side. Here is how to make the best fluffy scrambled egg white recipe at home!
      Scrambled Egg Whites

    Summer Mango Recipes

    • Kacche Aam Ki Launji is a sweet and spicy chutney made using tangy green mangoes, jaggery, and a few simple spices. This chutney keeps good in the refrigerator for upto 3 months. So make a big batch and enjoy!
      Kacche Aam Ki Launji (Sweet & Spicy Raw Mango Chutney)
    • Learn How To Make Mango Pulp in under 5 minutes and use it round the year to make your favorite recipes.
      How To Make Mango Pulp (Mango Puree)
    • Green mango chutney is a spicy and tangy Indian accompaniment made using green mangoes. Serve it with an Indian snack or meals for a tangy treat.
      Green Mango Chutney (Raw Mango Chutney)
    • This Easy Mango Pico De Gallo is fruity, sweet, and spicy and comes together in under 10 minutes using simple ingredients. Serve it with nachos, chips, rice, or tacos for a perfect summer special accompaniment (vegan, gluten-free).
      Easy Mango Pico De Gallo (Mango Salsa)
    • Mango Magic Tropical Smoothie is a delicious drink loaded with tropical flavors. Sip it for breakfast or for snacks (gluten-free, can be easily made vegan).
      Mango Magic Tropical Smoothie
    • Aam Panna (Tangy Raw Mango Drink) is a refreshing Indian summer beverage made using green raw mangoes. It is sweet, tangy, and bursting with beautiful flavors. Make it in an instant pot or a traditional pressure cooker (vegan, gluten-free).
      Aam Panna (Tangy Raw Mango Drink)

    Indian Beverages

    • Make Mango Frooti (a popular sweet and tangy mango drink) at home using my easy recipe. It tastes just like the store-bought one, minus the harmful colors and preservatives (vegan, gluten-free).
      Homemade Mango Frooti
    • Kokum Juice (Kokum Sharbat) is a Konkani beverage made using dried kokum. It is a perfect drink to sip on hot summer days (vegan, gluten-free).
      Kokum Juice (Kokum Sharbat)
    • Mohabbat ka Sharbat is a refreshing Old Delhi-style summer drink. It has flavors from watermelon and rose syrup. Here is how to make it (vegetarian, gluten-free, and can be made vegan).
      Mohabbat Ka Sharbat
    • Sambaram (Morum Vellam) is Kerala-style spicy buttermilk made with yogurt, curry leaves, green chilies, and ginger. It is popularly served during Onam Sadhya with the festive spread (vegetarian, gluten-free).
      Sambaram (Morum Vellam, Kerala Style Buttermilk)
    • Kahwa is a Kashmiri tea flavored with cinnamon, cardamom, and saffron. It is a great drink to sip on cold winter days but can be had throughout the year. Here is how to make it at home.
      Kashmiri Kahwa Tea
    • Paan Shots is a refreshing drink made using fresh betel leaves, aromatic gulkand (rose jam), and creamy vanilla ice cream. Try my easy recipe here (vegetarian).
      Paan Shots

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP