Spicy tomato pachadi, a condiment bursting with flavor and tradition, is more than just a recipe; it’s a taste of my childhood summers spent in Andhra Pradesh. The aroma of roasting tomatoes, the sizzle of mustard seeds, and the vibrant red hue of chilies bring back memories of my grandmother’s kitchen, where this fiery delicacy was a constant delight. Today, I’m excited to share my family’s cherished recipe for spicy tomato pachadi with you, a simple yet incredibly flavorful Andhra tomato achar that will transform any meal.
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Why You Will Love This spicy tomato pachadi Recipe
This spicy tomato pachadi recipe is a true gem for so many reasons. It’s incredibly comforting, offering a burst of tangy, spicy, and savory flavors that dance on your palate. It’s surprisingly quick and easy to make, perfect for those busy weeknights when you crave something homemade but don’t have hours to spend in the kitchen. Plus, it elevates even the simplest meals, adding a touch of Andhra flavor to everything from rice and dal to dosas and idlis.
My memories of spicy tomato pachadi are closely linked to summer holidays. The heat would be intense, but cooling down with rice and curd and a generous dollop of this flavorful achar made everything better. It’s a versatile dish, that can be enjoyed in several ways. Even as a kid it was my favorite.
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Ingredients Needed for This spicy tomato pachadi Recipe
- 1 kg ripe tomatoes, roughly chopped
- 1/4 cup vegetable oil
- 1 tablespoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon fenugreek seeds
- 6-8 dry red chilies, broken into pieces (adjust to your spice preference) Or 1-2 Tbs Red Chilli Powder
- 1 inch piece of ginger, peeled and finely chopped
- 4-5 cloves garlic, peeled and finely chopped
- 1/2 teaspoon turmeric powder
- 1/4 cup tamarind pulp (soaked in warm water and strained)
- Salt to taste
- 1 tablespoon jaggery (optional, for a touch of sweetness)
- A pinch of asafoetida (hing)
How to Make This spicy tomato pachadi Recipe
- 1. In a heavy bottomed pan or kadai, heat the vegetable oil over medium heat.
- 2. Add mustard seeds, cumin seeds, and fenugreek seeds. Allow them to splutter. This step is important, as it releases the aromatic oils from the spices, which significantly enhances the flavor of the pachadi.
- 3. Add the dry red chilies, ginger, and garlic. Sauté for a minute until the garlic turns light golden. Be careful not to burn the garlic, as it can make the pachadi bitter.
- 4. Add the chopped tomatoes and turmeric powder. Mix well and cook until the tomatoes soften and start to break down. This will take about 15-20 minutes, depending on the juiciness of the tomatoes. Stir occasionally to prevent sticking.
- 5. Once the tomatoes are soft and pulpy, add the tamarind pulp, salt, jaggery (if using), and asafoetida. Mix well and cook for another 10-15 minutes, or until the pachadi thickens and the oil starts to separate from the sides of the pan. Keep stirring it frequently.
- 6. Taste and adjust the seasoning as needed. Add more salt, chilies, or jaggery to suit your preference.
- 7. Remove from heat and let the spicy tomato pachadi cool completely.
- 8. Store in an airtight container in the refrigerator. It will taste even better the next day as the flavors meld together. You can also try our Tomato Soup Dumplings for another yummy tomato-centered meal!
How to Serve This spicy tomato pachadi Recipe
Spicy tomato pachadi is incredibly versatile and can be served in numerous ways.
- Serve it as a side dish with rice and dal.
- Use it as a condiment with dosas, idlis, or uttapams.
- Spread it on sandwiches or wraps for a flavorful kick.
- Mix it with yogurt to create a spicy raita.
- Enjoy it as a dip with crackers or vegetables.
For a traditional Andhra meal, serve this tomato achar along with some freshly boiled rice, dal, a dollop of ghee, and some papadums. Garnish it with fresh coriander leaves for an added pop of color and flavor.
How to Store This spicy tomato pachadi Recipe
- Refrigeration: Store the cooled spicy tomato pachadi in an airtight container in the refrigerator for up to 2 weeks.
- Freezing: While not ideal, you can freeze the pachadi in small portions for up to 1 month. Thaw it in the refrigerator before using. The texture might change slightly after freezing, but the flavor will remain intact.
- Reheating: No reheating is necessary. Serve it cold or at room temperature.
- Shelf Life: In the refrigerator, properly stored spicy tomato pachadi can last up to 2 weeks.
Tips to Make This spicy tomato pachadi Recipe
- Tomato Variety: Use ripe, red tomatoes for the best flavor and color. Roma or plum tomatoes work well.
- Spice Level: Adjust the number of dry red chilies to your preference. For a milder flavor, remove the seeds from the chilies before adding them.
- Tamarind: Tamarind pulp adds a tangy flavor. If you don’t have tamarind pulp, you can substitute it with 1 tablespoon of lemon juice or vinegar.
- Jaggery: Jaggery is optional, but it adds a touch of sweetness that balances the spiciness. You can substitute it with sugar or honey.
- You can add some curry leaves for an extra layer of unique and aromatic flavors.
Helpful Notes for This spicy tomato pachadi Recipe
- A note about Mustard Seeds: Mustard seeds give the unique slightly pungent flavour to this Andhra tomato achar.
- A note about Asafoetida: Asafoetida, also known as hing, is a strong smelling resin that it’s commonly used in indian cooking, especially lentil dishes. It’s used to add depth and umami to foods. Be careful when using it because a little goes a long way.
- Ginger and Garlic: Fresh ginger and garlic are essential for the authentic flavor of this pachadi. Do not substitute with powdered versions.
- Heavy Bottomed Pan: Using a heavy bottomed pan helps prevent the pachadi from sticking and burning while cooking.
Variation of This spicy tomato pachadi Recipe
- Garlic Pachadi: Increase the amount of garlic for a stronger garlic flavor.
- Onion Pachadi: Add finely chopped onions along with the tomatoes for a different texture and flavor.
- Green Chili Pachadi: Substitute dry red chilies with green chilies for a milder flavor.
- Looking for another delicious side? Give our Creamy Tomato Tortellini Soup a try! It’s sure to please!
What is tomato pachadi?
Tomato pachadi is a traditional South Indian condiment, particularly popular in Andhra Pradesh. It is typically made with tomatoes, spices, and herbs, offering a tangy and spicy flavor that complements various dishes.
How long does tomato pachadi last?
When stored properly in an airtight container in the refrigerator, tomato pachadi can last for up to a week. Ensure that you use a clean spoon each time to avoid contamination and prolong its shelf life.
What are the main ingredients in spicy tomato pachadi?
The main ingredients in spicy tomato pachadi are ripe tomatoes, red chilies (or chili powder), mustard seeds, fenugreek seeds, garlic, tamarind paste (optional), curry leaves, and oil for tempering. These ingredients combine to create a flavor profile that is both spicy and tangy.
How can I make tomato pachadi less spicy?
To reduce the spiciness of tomato pachadi, decrease the amount of red chilies or chili powder used in the recipe. You can also add a touch of jaggery or sugar to balance the spice with a hint of sweetness.
Conclusion
And there you have it, a simple yet incredibly flavorful recipe for spicy tomato pachadi that will transport you straight to Andhra Pradesh. This Andhra tomato achar is a true testament to the power of simple ingredients and traditional techniques. I encourage you to try this recipe and experience the magic of this age old Indian traditional recipe. Please leave a comment below and let us know what you think. We love hearing from you !
Spicy Tomato Pachadi: The BEST Andhra Achar Recipe Ever!
- Total Time: 50 minutes
- Yield: About 2 cups 1x
Description
A fiery and flavorful Andhra tomato achar, this spicy tomato pachadi is a simple yet incredibly tasty condiment that will elevate any meal.
Ingredients
- 1 kg ripe tomatoes, roughly chopped
- 1/4 cup vegetable oil
- 1 tablespoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon fenugreek seeds
- 6–8 dry red chilies, broken into pieces (adjust to your spice preference) Or 1-2 Tbs Red Chilli Powder
- 1 inch piece of ginger, peeled and finely chopped
- 4–5 cloves garlic, peeled and finely chopped
- 1/2 teaspoon turmeric powder
- 1/4 cup tamarind pulp (soaked in warm water and strained)
- Salt to taste
- 1 tablespoon jaggery (optional, for a touch of sweetness)
- A pinch of asafoetida (hing)
Instructions
- In a heavy bottomed pan or kadai, heat the vegetable oil over medium heat.
- Add mustard seeds, cumin seeds, and fenugreek seeds. Allow them to splutter.
- Add the dry red chilies, ginger, and garlic. Sauté for a minute until the garlic turns light golden.
- Add the chopped tomatoes and turmeric powder. Mix well and cook until the tomatoes soften and start to break down (15-20 minutes). Stir occasionally to prevent sticking.
- Once the tomatoes are soft and pulpy, add the tamarind pulp, salt, jaggery (if using), and asafoetida. Mix well and cook for another 10-15 minutes, or until the pachadi thickens and the oil starts to separate from the sides of the pan. Keep stirring it frequently.
- Taste and adjust the seasoning as needed. Add more salt, chilies, or jaggery to suit your preference.
- Remove from heat and let the spicy tomato pachadi cool completely.
- Store in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Condiment
- Cuisine: Indian (Andhra)
Nutrition
- Calories: 50
- Sugar: 2g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: spicy tomato pachadi, Andhra tomato achar, Indian condiment, chutney, tomato recipe