We, the folks of India, love flavours. Whether it is candy, spicy, tangy, zesty, or a mixture of all, we at all times like dishes that take our style buds on a roller-coaster journey. This is why we now have so many chutneys, papads, raitas, pickles, and different such condiments that improve the flavour of our meals. One such in style condiment is Pachadi, a mix of daring components. It is the flexibility of this dish that makes it excellent to serve each time. It is often freshly ready and has a singular stability of candy, bitter, and savoury notes. If you’re in search of a well-liked variation to strive, then fret not. This Tomato Pachadi recipe is one thing you must strive!

Also Read: Pineapple Pachadi Recipe: This South Indian-Style Pineapple Chutney Screams Summer

Tomato Pachadi goes nicely with dosas, idlis, and different predominant dishes.
Photo Credit: iStock

What Is Pachadi, and Where Did It Originate?

Pachadi is a standard South Indian condiment that’s often served recent. Roughly translated, it means a plant that has been crushed and pounded. This flavorful facet dish is made with a mixture of veggies, coconut, yogurt, and strong spices. Because of those daring flavours, pachadi makes a wonderful condiment for predominant dishes like dosa, idli, and even rice. Its style ranges from spicy to candy. As for its origin, it may be traced to the standard delicacies of South India, particularly components of Kerala, Tamil Nadu, Andhra Pradesh, and Karnataka. Because of its versatility, pachadi is a well-liked a part of South Indian households. Some components of Maharashtra additionally put together “pachadi” with totally different components and variations.

What is the Difference Between Pachadi and Khichadi?

While each sound comparable, Pachadi and Khichadi are two various things. Pachadi is a condiment, in style in South India, usually made with greens, yogurt, and spices. Its style ranges from candy to spicy and is usually served with predominant dishes. Khichadi, however, is constituted of rice and lentils. It’s mildly spicy and has a porridge-like consistency.

How to Make Tomato Pachadi: Recipe to Make Tomato Pachadi

Take a pan and warmth 1 tablespoon of oil in it. Keep the warmth low. Now add purple chillies, sarson seeds, methi seeds, jeera, chana, and urad dal in it. Stir it and roast them till the chillies are crisp, and the components flip fragrant and golden in color.

To this combination, add tomatoes, garlic, haldi, salt, curry leaves, and hing. Mix very nicely. Cover it and let it prepare dinner for 7-8 minutes on medium till the tomatoes are tender and mushy. If you’re feeling that the tomatoes are sticking to the pan, add a splash of water to the combination.

Tomato Pachadi is extraordinarily versatile!
Photo Credit: iStock

Once the tomatoes are cooked, flip off the warmth. Now add tamarind to this combination and blend nicely. Set it apart to chill down. After the combination has cooled down, mix all of it till it’s clean like a paste. If it is coarse, add 2-3 spoons of water till it is high quality. Take the mix out in a bowl and garnish with cilantro. And voila! Your tomato pachadi is able to serve!

Bonus Tip:

Tomato Pachadi is extraordinarily versatile, so if you wish to improve the spice ranges of this facet dish, then you may improve the variety of purple chillies you employ within the combination.

If the Tomato Pachadi seems to be too tangy, simply add 1-2 teaspoons of jaggery to stability the bitter style. Tomato Pachadi tastes greatest when eaten recent, so serve it in your lunch or dinner meals to boost its flavour.

Read the total recipe here 

Also Read: How To Make Mango Pachadi: A Delightful South Indian Chutney For Summer