Tomato Pachadi (Andhra-Style Chutney)
South Indian Andhra-style tomato pachadi is easy to make. Its spicy, sweet, and smoky flavor make it a perfect chutney for dosa or idli!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Condiment
Cuisine: Asian, Indian
Servings: 4
Author: Kevin
- 1 tbsp vegetable ghee , clarified butter or vegetable oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1/4 tsp fenugreek seeds
- 2 whole kashmiri red chilies , (See Note 1)
- 1/2 tsp kosher salt
- 1/8 tsp ground asafoetida (hing)
- 1 1/2 cups chopped tomatoes
- 12 fresh curry leaves
- 1 tbsp tamarind paste , (See Note 2)
Make the tadka: Heat oil in a skillet over medium low heat. Add mustard seeds and cook until they start to pop. Turn heat to low and add the urad dal; cook until golden brown.
Add fenugreek seeds, kashmiri red chilies (dried, broken into pieces), salt, and asafoetida. Stir until the chilies slightly darken. (Watch closely so they do not burn).
Add chopped tomatoes and curry leaves; cook on low 5 minutes, stirring often. The tomatoes should soften and become mushy. Turn off the heat, stir in seedless tamarind paste and allow the tomato pachadi to cool slightly.
Using a stick (immersion) blender, food processor or blender, pulse ingredients to a smooth consistency, slowly adding up to 1/3 cup water as needed. Season to taste with salt or lime juice.
Use as a dipping sauce for vegetable pakora, dosa or idli.
- You can substitute 1 teaspoon kashmiri chili powder for the whole chiles. If you can't get kashmiri red chili powder, a good substitute is 3/4 tsp smoked paprika plus 1/4 tsp cayenne powder.
- You can substitute the tamarind paste with 1 tablespoon lime juice and 1 tablespoon sugar.
Calories: 61kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 295mg | Potassium: 170mg | Fiber: 1g | Sugar: 4g | Vitamin A: 647IU | Vitamin C: 68mg | Calcium: 25mg | Iron: 1mg