We Indians love flavour. Whether it’s sweet, spicy, tangy, tangy, or a combination of all of the above, we always love dishes that take our taste buds on a rollercoaster ride. This is why there are many chutneys, papads, raita, pickles, and other seasonings that enhance the flavor of a dish. One such popular condiment is pachadi, which is a blend of bold ingredients. The versatility of this dish makes it perfect for any occasion. It is usually freshly made and has a unique balance of sweetness, sourness, and flavor. If you’re looking for a popular variation to try, don’t worry. You must try this tomato pachadi recipe.
Also read: Pineapple Pachadi Recipe: A South Indian pineapple chutney that screams summer
What is pachadi and where does it originate?
Pachadi is a traditional South Indian condiment that is usually served fresh. Roughly translated, it means crushed and pounded plants. This flavorful side dish is made with a combination of vegetables, coconut, yogurt, and solid spices. These bold flavors make pachadi the perfect condiment for main dishes like dosas, idlis, and even rice. Its taste ranges from spicy to sweet. Its origins can be traced to some traditional dishes of southern India, particularly in parts of Kerala, Tamil Nadu, Andhra Pradesh, and Karnataka. Pachadi is popular in South Indian households because of its versatility. In some parts of Maharashtra, ‘Pachadi’ is also prepared with different ingredients and variations.
What is the difference between pachadi and khichadi?
Although both are similar, pachadi and khichadi are different. Pachadi is a popular condiment in South India, usually made with vegetables, yogurt, and spices. Flavors range from sweet to spicy, and they are often served with main dishes. Khichadi, on the other hand, is made from rice and lentils. It is slightly spicy and has a porridge-like consistency.
How to make tomato pachadi: How to make tomato pachadi
Prepare a frying pan and heat it with 1 tablespoon of oil. Keep heat low. Now add red chilli, sarson seeds, methi seeds, jeera, chana and urad dal. Stir and roast the chili peppers until crisp and the ingredients turn fragrant and golden brown.
Add tomatoes, garlic, haldi, salt, curry leaves and hing to this mixture. Mix very well. Cover and simmer over medium heat for 7 to 8 minutes, until the tomatoes are soft and mushy. If you feel the tomatoes are sticking to the pan, add a little water.
Once the tomatoes are cooked, turn off the heat. Add tamarind to this mixture and mix well. Set aside to cool. Once the mixture has cooled, mix everything until it is smooth like a paste. If it is coarse, add 2-3 spoons of water until it becomes fine. Remove the blend to a bowl and garnish with coriander. And voila! Tomato pachadi is ready!
Bonus tip:
Tomato pachadi is very versatile, so if you want to increase the spice level of this side dish, you can increase the number of red chilies used in the mixture.
If your tomato pachadi is too spicy, add 1-2 teaspoons of jaggery to balance the acidity. Tomato His Pachadi is best eaten raw, so serve it for lunch or dinner to enhance the flavor.
Also read: How to make Mango Pachadi: A delicious South Indian chutney perfect for summer