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Tomato Pachadi Recipe

Tomato Pachadi
How to make Tomato PachadiImage Credit: Istock

Tomato Pachadi is a tangy South Indian side dish made with ripe tomatoes and seasoned with flavourful spices. It's ideal for adding a zesty burst of flavour to your meals.

  • Total Cook Time 20 mins
  • Prep Time 10 mins
  • Cook Time 10 mins
  • Recipe Servings4
  • Easy

Ingredients of Tomato Pachadi

  • 4 tomatoes (medium-sized)
  • 5-6 dried chilies
  • 2 tablespoons chana dal (chickpea lentils)
  • 2 tablespoons urad dal (black lentils)
  • 1 teaspoon Sarson seeds (mustard seeds)
  • 1 teaspoon salt
  • 1 teaspoon jeera (cumin)
  • 16 methi seeds (fenugreek seeds)
  • 1 teaspoon hing (asafoetida)
  • 20 curry leaves
  • 1 teaspoon Imli juice (tamarind)
  • 1/2 teaspoon haldi (turmeric)
  • 3-4 cloves garlic
  • 2-3 tablespoons of water

How to Make Tomato Pachadi

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Take a pan and heat 1 tablespoon of oil in it. Keep the heat to a low.
Now add red chillies, sarson seeds, methi seeds, jeera, chana and urad dal in it. Give it a stir and roast them until the chillies are crisp, and the ingredients turn aromatic and golden in colour.
To this mixture, add tomatoes, garlic, haldi, salt, curry leaves, and hing. Mix very well. Cover it and let it cook for 7-8 minutes on medium until the tomatoes are soft and mushy. If you feel that the tomatoes are sticking to the pan, add a dash of water to the mixture.
Once the tomatoes are cooked, turn off the heat. Now add tamarind to this mixture and mix well. Set it aside to cool down.
After the mixture has cooled down, blend all of it until it is smooth like a paste. If it’s coarse, add 2-3 spoons of water until it's fine.
Take the blend out in a bowl and garnish with cilantro. And voila! Your tomato pachadi is ready to serve!
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