Tomato Pachadi Recipe (Zesty Tomato Condiment)
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
3
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Calories
72 kcal
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Course
Side Dish, Condiments
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Cuisine
Indian
Tomato Pachadi Recipe (Zesty Tomato Condiment)
Description
The Tomato Pachadi recipe involves tempering mustard seeds, urad dal, fenugreek seeds, and red chilies in oil before adding chopped tomatoes, curry leaves, and asafoetida. The mixture is cooked on low heat until the tomatoes completely soften and become mushy, blending the flavors and thickening the condiment. Tamarind pulp is added near the end to impart a sharp sourness, balanced by salt. The result is a condiment with a vibrant red color, a blend of spicy and sour notes, and a smooth yet slightly textured consistency.
This condiment pairs well with rice and other South Indian meals, adding a bright, flavorful contrast that enhances otherwise mild dishes. It can be served fresh or kept refrigerated for up to a day.
To customize, one can adjust the chili quantity to increase heat or add jaggery to balance excessive sourness. The recipe is scalable for larger quantities and accommodates any variety of ripe red tomatoes for base flavor.
Ingredients
- 1 tablespoon neutral cooking oil any neutral oil or gingelly oil (sesame oil, generic cooking oil
- ½ teaspoon mustard seeds
- 1 teaspoon urad dal (husked split black gram)
- 8 fenugreek seeds (methi dana)
- 2 byadagi chillies or kashmiri red chillies
- 10 to 12 curry leaves
- 1 pinch asafoetida (hing)
- 1 cup tomatoes 150 grams, heaped, chopped
- ½ teaspoon tamarind - without seeds
- ¼ to ⅓ cup water - for grinding or add as required
- salt as required
Instructions
Making tomato mixture
- Heat 1 tablespoon oil in a pan. Keep the heat to a low.
- Add mustard seeds and let them begin to crackle.
- When they begin to crackle, add urad dal.
- Stirring often fry the urad dal on a low heat till they turn golden.
- When the urad dal turns golden, then quickly add the byadagi or kashmiri red chilies (broken and seeds removed) and fenugreek seeds.
- Mix and stir till the red chilies change color. Take care that they should not burn.
- Then immediately add the chopped tomatoes, curry leaves and asafoetida. Mix very well.
- Add salt as per taste and mix again.
- On a low to medium-low heat sauté this mixture till the tomatoes soften.
- Keep on stirring at intervals. In case the tomatoes start sticking to the pan, then sprinkle some water. Stir to mix and continue to cook.
- The tomatoes should soften completely and become mushy. They should be cooked well.
- Once the tomatoes have softened, switch off the heat. Add tamarind. Keep in mind that there should be no seeds in the tamarind.
- Mix again and let this tomato pachadi mixture become warm or get cooled.
Making tomato pachadi
- Add all the sautéed ingredients in a mixer-grinder jar. Also add ¼ to ⅓ cup water for grinding or as required.
- Grind to a fine and smooth consistency.
- Using a spatula or spoon transfer the Tomato Pachadi in a bowl. Serve with any dosa varieties, idli varieties or vada varieties.
Notes
- Adjust red chili amount to increase or decrease the spiciness level according to taste.
- Use any ripe red tomatoes; if too tangy, add ½ to 1 teaspoon jaggery to balance flavors.
- The pachadi can be refrigerated and kept for up to one day.
- Scale the recipe quantities as needed for larger batches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Calories | 72kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 394mg | 16% |
| Potassium | 156mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 631IU | 13% |
| Vitamin B1 (Thiamine) | 0.04mg | |
| Vitamin B2 (Riboflavin) | 0.03mg | |
| Vitamin B3 (Niacin) | 39mg | |
| Vitamin B6 | 0.1mg | |
| Vitamin C | 74mg | 82% |
| Vitamin E | 2mg | |
| Vitamin K | 5µg | |
| Calcium | 30mg | 3% |
| Vitamin B9 (Folate) | 402µg | |
| Iron | 1mg | 6% |
| Magnesium | 15mg | 4% |
| Phosphorus | 27mg | |
| Zinc | 0.2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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