Tomato Pachadi (Thakkali Pachadi)

4.37 from 11 votes

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.

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

Andhra style tomato pachadi served in a bowl.
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About Tomato Pachadi

Pachadi means chutney in Telugu language. Tomato Pachadi (Thakkali Pachadi) is Andhra-style tomato chutney. It is a delicious spicy and tangy condiment 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.

Ingredients & Variations

Andhra style tomato pachadi recipe ingredients - dry red chilies, white urad dal, turmeric powder, asafetida, chana dal, mustard seeds, curry leaves, fenugreek seeds and oil.
Andhra style tomato pachadi recipe ingredients - cilantro, salt, tamarind pulp and tomatoes.

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

Oil heating in a pan.

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

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)
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.

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 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, and 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 I temper tomato pachadi?

Yes, you can temper it to enhance the taste. Heat 2 tablespoon coconut oil, sesame oil, or any other 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.

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. Add the tomatoes and follow the rest of the recipe.

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, 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 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 amount you want to serve in a pan or the microwave.

You Might Also Like

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

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. 
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 6 people

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)
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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

YouTube video

Notes

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
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4.37 from 11 votes (6 ratings without comment)

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14 Comments

  1. 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.

  2. 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

  3. 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.