on Oct 10, 2022, Updated Nov 01, 2023 Here are some other pachadi recipes that can be served with your South Indian meals: Pineapple Pachadi, Sorakaya Pachadi, and Beetroot Pachadi.
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Also called Tomato Nilava Pachadi, it is super easy to make and comes together in under 30 minutes using a few simple ingredients. You can use semi-ripe or raw green tomatoes to make variations of this chutney. Tamarind Pulp adds a delicious tanginess to the dish. You can replace it with lime juice if it’s not easily available. Red Dry Chilies – Along with tanginess, you also need spiciness; these red dry chilies do that magic. You can increase or decrease the dry red chilies according to your spice level. Lentils – Chana dal (Bengal gram lentils) and white urad dal (split and skinned black lentils) add a nice texture to this pachadi. Others – You will also need oil, fresh curry leaves, brown mustard seeds, fenugreek seeds (methi dana), cilantro (fresh coriander leaves), asafetida (hing), salt, and turmeric powder. Skip adding asafetida to make it gluten-free. You can also add some roasted white sesame seeds to this chutney. Many people add garlic, ginger, and onions to their pachadi recipe; however, I like to keep it simple. In case you wish to make tomato pachadi spicier then you can add more red chilies. If the tomatoes are slightly sour, you can use a slightly lesser amount of tamarind. Once the oil is hot, add the following ingredients and fry until they turn slightly brown, stirring frequently.
¼ teaspoon fenugreek seeds 1 teaspoon brown mustard seeds 1 tablespoon chana dal 1 tablespoon white urad dal
¼ teaspoon asafetida 15-20 whole curry leaves 8-10 whole dry red chilies (stalks removed)
Now add 9 oz (250 g) of chopped tomatoes and mix well. Cover the pan with a lid and cook until tomatoes are well cooked and mushy (12-15 minutes), stirring a few times. Add ½ teaspoon turmeric powder and 1 tablespoon tamarind pulp and cook for another 2-3 minutes. Add the mixture to a blender or a food processor along with 2 tablespoon cilantro and 1 teaspoon salt and blend to make coarse chutney. Transfer the chutney to an airtight glass container and refrigerate for up to 4 days. It also tastes great with Rava Upma and Ven Pongal. You can also serve it on the side with your South Indian meal of Sambar, Rice, and Thoran or even with the popular combination Rasam Rice! You can even try it with Roti or Tawa Paratha. Take it from the refrigerator for 10 to 15 minutes before serving so the chutney can come to room temperature. You can also reheat the amount you want to serve in a pan or the microwave.
