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!
Servings: 4
Ingredients
- 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)
Instructions
- 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.
Notes
- 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.
Nutrition
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