April 9, 2012

Quick Tomato Pachadi | Tangy Tomato based Side dish

Pachadis and Chutneys are my family favourites anytime. And they save valuable time while adding a dish to go with Chapatis or rice. And today's dish - Quick Tomato Pachadi - is here. As promised while making the Jowar Mooli Rotis, I am giving the recipe here. This can be made in less than 15 mins and goes well with Akki RottiRagi Rotti or even Chapathis and Dosas too. 

Addition of garlic is optional to this, and the taste is awesome. This is the second Tomato based dip after the Quick Tomato Chutney. Be sure to use only ripe tomatoes for this dish.  If you are looking for a long shelf life dip, you can also check this Tomato Thokku (or tomato pickle). 

Prep time - 10 mins
Cook time - 10 mins
Serves - 2
Serving Suggestions : Any Indian bread or Steamed rice or Chapati or Idli / Dosa
Difficulty level : Easy

  • Ripe Tomatoes - 400 gms
  • Oil - 2 TBSP
  • Garlic - 4 to 5 pods
  • Bell Peppers - 1/2 medium (optional but recommended)
  • Turmeric powder - 1/4 tsp
  • Green chillies - 2 nos
  • Red dry chillies - 2 nos (Kashmiri variety)
  • Tamarind - a small lemon sized ball
  • Fenugreek seeds - 1/2 tsp
  • Asafoetida - a generous pinch
  • Salt - to taste
  • Tempering : Mustard seeds,curry leaves
  • Coriander leaves - for garnish

1) Dry roast red chillies & fenugreek (methi seeds) separately & keep aside. 
2) Now add 1/2 TBSP of oil. Saute green chillies, tamarind and garlic till the garlic turns slightly brown and the chillies shrink a bit while burnt a little on the outside. Cool
3) Now grind the dry ingredients first (chillies and fenugreek seeds) to a coarse powder. Add the fried and cooled chillies, tamarind and garlic and grind again - first without any water, and then add 2 - 3 TBSP of water to a thick paste.
4) In a thick pan, heat remaining oil. Splutter mustard seeds, asafoetida and curry leaves. Add turmeric powder and diced tomatoes and bell peppers. Fry well till the oil coats the tomatoes. Add salt and 1/4 cup of water and cover and cook till the tomatoes turn mushy.
5) Now add the ground masala and fry till raw smell disappears and the gravy turns thickish. Adjust salt and seasonings.
6) When you get a thick gravy, turn off fire. Transfer to a serving bowl, and add coriander leaves for garnish.  Serve with Idli / Dosa / Uttappam or any flatbread. 

1) Tamarind is added to give it a tangy twist. If the tomatoes you are using are sour enough, skip this
2) You may not temper this dish, but use it as a dip for vegetable crudites and bread sticks for any party too. In that case, chill well before serving.

Redoing this post as part of updating the older posts with newer text and pictures for Foodies_RedoingOldPost challenge


  1. Nice spicy pachadi..perfect side dish to go with anything

  2. Perfect and my favorite side dish for chapatis. Thx for linking Kalyani.


  3. I love tomato pachadi, its the best ever thing with dosai. THanks for sharing.

  4. Super delicious pachadi, would love with dosas..

  5. Looks gud. I too posted tomato chutney recipe recently. Do check out if u get time.

  6. looks delicious and very tempting :)

  7. Absolutely new to me. Would love to have this with rice...yummm!

    Chef Al dente New monthly series: Meal of the Month! Send in your entries for April now...

  8. love this pachadi with hot idly and dosas. Tongue tickling one. Thanks for sharing.

    Kitchen Chronicles ~ Heirloom Recipes

  9. This is one tongue tickling chutney. V loves this to the core and can have it with anything. Lovely and tempting clicks

  10. I make similar way to subji out of tomatoes but dont add capsicum in it. your looks delicious.

  11. A delicious chutney to enjoy with practically anything. I remember my neighbor would share some tomato pachadi whenever she would make some for her kids.

  12. Interesting pachadi this is and I like the use of bell peppers here. Looks delicious


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