Andhra Style Tomato Pachadi + Video

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. So, here’s how to make this Andhra tomato pickle recipe step by step + video.

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.

While Sambar and Coconut Chutney are the obvious choices, I also like to make different accompaniments so that eating Dosa can never become boring.

Well, if you ask me I can eat Dosa for all my three meals but it becomes important to make variety so that my family doesn’t get bored with the same old accompaniment.

Hence, I always make a pickle/ chutney like this Tomato Chutney Andhra Style or Tomato Nilava Pachadi.

It brings so much texture and flavour to your plate!

This chutney alone has so much flavour, that you don’t need a Sambar on the side.

Just serve the Dosa with this Pachadi and a hot cup of Filter Coffee and you are good to go!

I used homegrown tomatoes for this recipe.

Trust me, the freshest produce, at the end of the day, gives you the most authentic Tomato Pachadi ever!

Fret not, if you do not have a home garden.

But, just be a little choosy while picking up the tomatoes. That’s it.

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.

So, next time, you make Dosa, Idli or Uttapam, make this Tomato Pachadi and I assure you that your family will just love its tastes and flavour and the twist it brings to your plain Dosas or Idlis.

Here is the recipe of Andhra Style Tomato Pachadi. 

What is Tomato Pachadi?

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.

Because Tomato Pachadi shouldn’t turn out too sour. We need it to be balanced, guys!

Tomato Pachadi Ingredients 

To make Tomato Pachadi, 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 flavour, you will need oil, red dry chillies, curry leaves, lentils, mustard seeds, fenugreek seeds, tamarind paste, fresh coriander and everyday spices. 

What to serve with Tomato Pachadi?

Tomato Pachadi 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 ! 

How to make Tomato Pachadi 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 upto 4 days.

Tomato Pachadi Video Recipe

Tomato Pachadi Recipe

4.5 from 8 votes

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Tomato Pachadi Recipe

Tomato Pachadi 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.

Course Accompaniment

Cuisine Indian

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6 people

Calories 652 kcal

Author Neha Mathur

Ingredients

• 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

1. Heat oil in a pan.

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

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

4. Add hing and tomato.

5. Cover and cook until tomatoes are well cooked and mushy.

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

7. Remove the pan from heat and let the mixture cool down.

8. Add the mixture in a blender along with coriander and salt and blend to make coarse chutney.

9. Transfer the chutney in a glass container and refrigerate for upto 4 days.

Recipe 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.

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