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.
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.
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.
A2Z
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- 250 gms Tomatoes chopped
- 3 to 4 dry Red chillies
- 1 tsp chana dal
- 1 tsp white sesame seeds
- 1 tbsp Urad Dal
- 1 tsp jeera or Cumin seeds
- 1/2 tsp Turmeric
- 1 tsp oil
- 2 cloves garlic
- 1 sprig Curry leaves
- 1 dry red chilli
- 1/2 tsp cumin
- 1/2 tsp mustard
- 1/4 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.
- Next, heat the oil. Now, add the crushed garlic cloves and then the chopped tomatoes.
- Later, add the salt and turmeric.
- 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.
- Firstly, grind the cooled roasted ingredients.
- Next, add the 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.
- Add sesame seeds to the roast ingredients
- Use green chillies if you prefer.
- Increase or reduce the chillies according to your spice quotient
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.
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.
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.
Oh, I love this Chuthney but was not aware of the recipe, thanks for sharing it. I am going to try this for sure.
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
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.
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.
I have eaten this chutney when visited to my sisters place but never tried in my kitchen. It looks so tasty and easy to make.
I love the red tomato pachadi mostly with everything except with rice. Now I want to give the green tomato pachadi a go because I have plenty in my balcony garden!
Oh wow, I love to eat this tomato chutney with idlis, this is my fav and comes before the coconut chutney. I wanted to try it at home too but I fear that it will not turn out the way it is supposed to be. But your detailed recipe with clear pictures have tempted me to try it once. Thank you for the recipe, Harjeet.
I love the south Indian cuisine for the varied spread of chutney. I always prepare coconut chutney with Idli or Dosa but I will surely try this tempting tomato chutney.
I love this Tomato Chutney especially the one they serve at Dasaprakash… The South Indian food joint. I have never made it at home, but your recipe is so detailed and clear, I’ll definitely try it out. Thanks for sharing, Harjeet.
This chutney would be a good change from the coconut chutney I usually make with idlis or dosas. The crisp tadka will add such an amazing flavour to it. Will surely try!
I am fan of Andhra Pradesh recipes cause of the spiciness and I think this chutney recipe from you is a keeper. Will definitely try this
Omg, this is such a mouth-watering recipe! I shall make it right away for our lunch and share the reactions of my family.
Andhra recipes are so, so mouthwatering. My badi-ma was born and brought up there, so her cooking is completely influenced by AP style and eating her food has always been a tasty affair. You brought back so many beautiful childhood memories with this post. Such a yummy recipe!