Andhra Style Tomato Pachadi/Chutney
Fresh, Andhra Style Tomato Pachadi/Chutney is prepared with ripe tomatoes, chillies, and garlic and tempered with Indian spices. Here the pachadi is rott pachadi which is made fresh and is a chutney. Pachadi is the name also for pickles. The classic way to eat any Andhra Pachadi is over steamed rice doused with ghee. But this hot, spicy and tangy, tomato pachadi is customarily eaten with Idli, Dosa, Pesarattu and Guntapunugullu.
A traditional Andhra meal usually starts with a spicy pachadi. We generally make these chutneys with vegetables like dondakaya( ivy gourd or kundru), beerakaya (ridge gourd), mullakada (drumstick) and leafy greens like gongura (sorrel), spinach and coriander leaves.
About Andhra Style Tomato Pachadi/ Chutney
This Andhra Style Tomato Pachadi/ Chutney is usually made by cooking or roasting the tomatoes. Once you cool it, blend it with crushed roasted dal, cumin seeds, garlic, red or green chillies and salt. I also have a recipe for Green tomato- Andhra Pachi Tomato Pachadi.
Ingredients like chana dal, urad dal, sesame seeds, cumin and coriander seeds are generally used in Andhra pachadi recipes.
The dals and sesame seeds add a nutty flavour and make the pachadi thick. We largely add tamarind to give it a tangy taste, but as tomatoes are naturally tangy, you can omit its use. Fresh green chillies or dried red are a must, to add fire to the pachadi.
The zest of garlic adds pungent flavours, while we add jeera to ease the gut and it imparts an earthy aroma.
250gms Tomatoes chopped
3 to 4 dried red chillies
1 tablespoon chana dal
or 2 teaspoons white sesame seeds
1 tablespoon urad dal
Salt to taste
1 teaspoon jeera or cumin seeds
1 teaspoon oil
2 cloves garlic
1 sprig of curry leaves
1 dried red chilli
½ tsp cumin
½ tsp mustard
¼ tsp urad dal
1 pinch hing
5 flakes garlic crushed
Firstly, heat a griddle and dry roast the chana, urad dal and dry red chillies on low heat until they are golden and crisp. Transfer to a plate and set aside to cool.
Once cooked, grind the cooled roasted ingredients.
Next, heat the oil. Now, add the chopped tomatoes and crushed garlic cloves. Later, add the salt.
You can add the garlic raw while blending if you want a more robust flavour.
Cook the tomatoes until they are totally mushy. Turn off the gas and cool.
Next, add the roasted ingredients tothe cooled tomato pulp. Blend well to a smooth paste. Do not add water.
For the Tempering
Lastly, heat 2 tsp oil in a small pan and add the udad or chana dal, mustard, cumin, half broken dried red chilli.
Finally, add 1 sprig of curry leaves and a pinch of hing. Pour the sizzling tempering over the blended pachadi.
Serve Andhra Style Tomato Pachadi/ Chutney as a dip with idli, pesarattu, dosa, guntapunugullu or have it with steamed rice.
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