Tomato Pachadi (3 types)

There is something about South Indian food that we all love and undoubtedly, it’s the fusion of spices that make a difference. Infact the best thing about South Indian food is that they all have a unique balance of taste and spiciness. Likewise, the chutneys or pachadis are delicious and has the perfect balance of spiciness and sweetness.

Most South Indian households enjoy a variety of of chutneys with every meal and they make pachadi with almost every vegetable. Their meal is incomplete without having a pachadi.

Coming to the Tomato Pachadi — there are a gazillion different ways of doing it. My recipes are from my mom and very easy-to-make that you can still taste the tomatoes without overpowering taste of anything else.

This slightly tangy, nutty, spicy tomato chutney can be served with steamed rice with a dollop of ghee — BLISS ! And goes well with chapati, dosa, idli etc.

Here, I am sharing 3 types of tomato pachadi recipes :

Tomato Pachadi — 1

Category : Accompaniment

Cuisine : Andhra

Makes 4 servings

Ingredients :

  • 4 tomatoes, chopped
  • 1 cup chopped coriander leaves (with tender stems)
  • 10 green chillies, chopped into two pieces
  • 4 garlic cloves
  • 2 inch tamarind
  • 1 tsp powdered jaggery
  • 2 tsp oil
  • 1/4 tsp turmeric powder
  • Salt to taste

For grinding :

  • 2 tbsp sesame seeds
  • 1 tsp cumin seeds

For tempering :

  • 1 tsp oil
  • 1 tsp mustard seeds
  • 1 tsp chana dal
  • A pinch of asafoetida
  • A sprig of curry leaves
  • 4 garlic pods, chopped
  • 2 dry red chillies

Method :

1. Dry roast sesame seeds and cumin seeds. Allow them to cool and keep aside.

2. Heat oil, add chopped chillies and fry them well. Then add coriander leaves, chopped tomatoes, jaggery, salt, turmeric powder, tamarind and garlic pods. Cook until tomatoes are well cooked and mushy. The mixture should resemble a thick mass. Then remove the pan and let the mixture cool down.

3. Now blend sesame seeds and cumin seeds to a fine powder, then add tomato mixture and again blend to a coarse paste or smooth paste as you like. Don’t add any water.

4. Transfer the pachadi to a bowl and add tempering. Serve hot with steamed rice.

Tomato Pachadi — 2

Makes 5 servings

Ingredients :

  • 8 tomatoes
  • 2 inch tamarind
  • 2 tsp jaggery
  • 2 tsp chilli powder
  • 2 tsp rasam powder
  • Salt
  • Coriander leaves for garnishing

For tempering :

  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp chana Dal
  • A sprig of curry leaves
  • 1 onion, finely chopped

Method :

1. Pressure cook tomatoes, tamarind and jaggery for only one whistle without water. And let it cool and blend to a smooth paste.

2. Heat oil, temper mustard seeds, add chana dal, curry leaves, let the dal turn slightly brown. Now add onions, let them turn translucent.

3. Add tomato paste, chilli powder, rasam powder and salt. Cook on medium flame until you get pachadi consistency.

4. Garnish with coriander leaves and serve hot with steamed rice.

Tomato Pachadi — 3

Makes 5 to 6 servings

Ingredients :

  • 3 big tomatoes, chopped
  • 1 onion, chopped
  • 8 green chillies
  • 1/4 cup fresh grated coconut
  • 1 tsp jaggery
  • 1 inch tamarind
  • Salt

For tempering :

  • 1 tsp oil
  • 1 tsp mustard seeds
  • A sprig of curry leaves
  • 1 tsp chana Dal

Method :

1. Cook tomatoes, coconut, onion, salt, tamarind, green chillies and jaggery until mushy. Make sure the moisture evaporates completely. And let the mixture cool completely and grind to a coarse or smooth paste as you desire.

2. Make tempering.

3. Transfer the tomato pachadi to a bowl, pour tempering and mix. Serve hot with steamed rice.

You might like the other pachadis…

Oats Pachadi

Karivepaku Pachadi

Strawberry Pachadi

Menthaku Pachadi

Broccoli Pachadi in Broccoli Recipes

Tips and Tweaks :

Choose nice, red and ripe tomatoes for obtaining vibrant coloured chutney.

Don’t add any water while grinding the above 3 pachadis.

I made these pachadis a bit spicy, so adjust the spice level according to your taste.

These pachadis stay fresh for 2 to 3 days when refrigerated.

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27 thoughts on “Tomato Pachadi (3 types)

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