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).
About Tomato Pachadi
Andhra Style Tomato Pachadi (Thakkali Pachadi) is a delicious spicy and tangy accompaniment 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
Tomatoes – Choose red and ripe fresh tomatoes to prepare this pachadi.
Tamarind Pulp – It adds a delicious tanginess to the dish.
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, 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.
Once the oil is hot, add ¼ teaspoon fenugreek seeds, 1 teaspoon mustard seeds, 1 tablespoon chana dal, and 1 tablespoon white urad dal and fry until they turn slightly brown, stirring frequently.
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.
Now add 250 g of chopped 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 ½ teaspoon turmeric powder and 1 tablespoon 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 2 tablespoon cilantro and 1 teaspoon 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.
Frequently Asked Questions
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).
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.
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.
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.
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Andhra Style Tomato Pachadi Recipe (Thakkali Pachadi)
- 3 tablespoons vegetable oil
- ¼ teaspoon fenugreek seeds (methi dana)
- 1 teaspoon 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)
- 250 grams tomatoes (chopped)
- ½ teaspoon turmeric powder
- 1 tablespoon tamarind pulp (or to taste)
- 2 tablespoons cilantro (fresh coriander leaves)
- 1 teaspoon salt (or to taste)
- 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.