Andhra Style Tomato Pachadi/Chutney

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Andhra Style Tomato Pachadi/Chutney

Andhra Style Tomato Pachadi_Chutney-COLLAGE

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

Fresh tomatoes from my garden

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.

Raw green tomatoes

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.

Recipe

INGREDIENTS

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

METHOD

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.

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.

Tomatoes cooked and pulped

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.

Tempering

Serve Andhra Style Tomato Pachadi/ Chutney as a dip with idli, pesarattu, dosa, guntapunugullu or have it with steamed rice.

 

Andhra Style Tomato Pachadi:Chutney


Andhra Style Tomato Pachadi/Chutney
Andhra Style Tomato Pachadi/Chutney
Print Recipe
Andhra Style Tomato Pachadi/Chutney
Andhra Style Tomato Pachadi/Chutney
Print Recipe
Ingredients
Servings:
Instructions
  1. 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.
    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.
  2. Next, heat the oil. Now, add the crushed garlic cloves and then the chopped tomatoes.
    Next, heat the oil. Now, add the crushed garlic cloves and then the chopped tomatoes.
  3. Later, add the salt and turmeric.
    Later, add the salt and turmeric.
  4. You can add the garlic raw while blending if you want a more robust flavour.
  5. Cook the tomatoes until they are totally mushy. Turn off the gas and cool.
    Cook the tomatoes until they are totally mushy. Turn off the gas and cool.
  6. Firstly, grind the cooled roasted ingredients.
    Firstly, grind the cooled roasted ingredients.
  7. Next, add the cooled tomato pulp. Blend well to a smooth paste. Do not add water.
    Next, add the cooled tomato pulp. Blend well to a smooth paste. Do not add water.
  8. For the Tempering
  9. Lastly, heat 2 tsp oil in a small pan and add the udad or chana dal, mustard, cumin, half broken dried red chilli.
  10. Finally, add 1 sprig of curry leaves and a pinch of hing. Pour the sizzling tempering over the blended pachadi.
    Finally, add 1 sprig of curry leaves and a pinch of hing. Pour the sizzling tempering over the blended pachadi.
  11. Serve Andhra Style Tomato Pachadi/Chutney as a dip with idli, pesarattu, dosa, guntapunugullu or have it with steamed rice.
    Serve Andhra Style Tomato Pachadi/Chutney as a dip with idli, pesarattu, dosa, guntapunugullu or have it with steamed rice.
Recipe Notes
  1. Add sesame seeds to the roast ingredients
  2. Use green chillies if you prefer.
  3. Increase or reduce the chillies according to your spice quotient

Andhra Style Tomato Pachadi:Chutney copy

Harjeet Kaur

Harjeet Kaur

My writing was limited to school essays and projects for my kids and out of the blue, my writing career began with writing articles for the magazine section of a reputed national newspaper. I rediscovered my best subject at school and began writing with gusto. I had a weekend column in the newspaper which was well appreciated. I started off writing about Interiors and Gardens and later diverse topics like Fashion, trends, food and events in the city. Juggling my time between various jobs down the years and my writing, I have written content for fliers, brochures for colleges, speeches, social media content and also website content. I love writing and I am open to writing on a plethora of topics. My blog has some interesting insights into my life and travels but now it is mainly a food blog as I am growing organic vegetables and cooking my own produce is very therapeutic. Read my blogs to know me better. I write from my heart and what I write is what I feel... I feel a feel, A funny feel A funny feel, feel I! If you feel the feel I feel You'll feel the same as I!!

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Comments 7

  1. Milan Singhal says:

    I love this chutney, but have never prepared at home. Thanks for your detailed recipe now making it at home will become super easy. Glad u shared the pictures of each step.

  2. Judy Morris says:

    I have eaten this chutney in Andhra Bhawan and it tastes so yummy. Will try making this at home but is it necessary to use til seeds in it? I hate its taste.

  3. My mom use to make different tomato chutney and I had enjoyed them a lot while growing up. but now, my girls did not like tomato much, so I did not make them at my place. though love the recipe. and as usual, you have shared it with proper details and great pictures.

  4. Ruchi Verma says:

    Oh, I love this Chuthney but was not aware of the recipe, thanks for sharing it. I am going to try this for sure.

  5. I used to make tomato chutney but I used to add onions to tomato and coconut also
    Also I haven’t used urad dal and red chilli. This is a tangy and spicy twist to the chutney i make. Will try this next time

  6. sonu chouhan says:

    I love this chutney.being raised in Andhra i always loved it but never knew about its recipe . actually i never took any interest in preparation but your recipe seems to be easy and felt like trying it once.

  7. Alpana Deo says:

    Ahh..now I know the recipe for Tomato Pachadi. I make Idli, Appe, and dosa on regular basis. I have always loved it and same is with my family. But I didn’t know the recipe. Thanks for the step by step pictures.

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