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

    Published: Oct 10, 2022 | Last Updated On: Oct 11, 2022 by Neha Mathur

    Andhra Style Tomato Pachadi (Thakkali Pachadi)

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    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 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

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

    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.

    Oil heating in a pan.

    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.

    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 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

    • Bengali Tomato Khejur Chutney (Tomato and Date Chutney)
    • Peanut Coriander Chutney
    • Coconut Cilantro Chutney (Green Coconut Chutney)
    • 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
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 6 people
    Calories: 652kcal
    Author: Neha Mathur

    Ingredients 

    • 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)
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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.

    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
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    More Chutney Recipes

    • Sweet and Sour Tamarind Chutney (Imli Chutney)
    • Laccha Onion (Lachha Pyaz)
    • Dahi Chutney (Yogurt Mint Dip)
    • Kacche Aam Ki Launji (Sweet & Spicy Raw Mango Chutney)

    Reader Interactions

    Comments

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      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

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