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.

Spicy Tomato Pachadi: 7 Easy Steps to Ultimate Andhra Achar

Name: Spicy Tomato Pachadi: The BEST Andhra Achar Recipe Ever!
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Indian (Andhra)
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)

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

Scale

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