Tomato Pachadi | Thakkali Pachadi (Andhra Style)

Tomato Pachadi | Thakkali Pachadi (Andhra Style)

Tomato Pachadi is an Andhra style spicy, sour and tangy chutney condiment made with tomatoes. ‘Pachadi’ here refers to chutney. Hence the name of this condiment and it is one of the easiest and quickest ways of making a delicious chutney at home. Pairs extremely well with Idli, Masala Dosa, Adai, Uttapam or Medu Vada. This Tomato pachadi can also be used as a delectable spread on your chapathi or breads.

tomato pachadi garnished with a curry leaf, served in a light green colored small bowl with dosas kept on a light green colored platter and text layovers.

More on Tomato Pachadi

Like this Tomato Pachadi, chutneys made with tomatoes or onions really go great with a lot of South Indian snacks. So, in addition to this Tomato Pachadi, a special from the cuisine of Andhra Pradesh, there are many chutney variations that I have made with tomatoes, onions or even both. I’m going to be mentioning about them in the later sections below.

Coming back to this Thakkali Pachadi, you can increase the number of red chilies if you want the chutney to be spicier. I have used byadagi red chilies, but you can use any variety of dried red chili. Just be careful, and add less number of chillies, if using a pungent and hotter type of red chili.

As I already said, there’s nothing much that needs to be done in this Tomato Pachadi. Whatever maximum time you’ll take is to chop the tomatoes, then making the chutney is a breeze! The other ingredients too are quite basic for an Indian kitchen – mustard seeds, urad dal (husked split black gram), fenugreek seeds, curry leaves, asafoetida and tamarind.

I have also not added any onion in this recipe. But if you feel like, you are welcomed to do so. You can also give the asafoetida (hing) a miss, but I would suggest you to add it as it enhances the flavors. Not adding the hing makes the chutney a gluten-free version.

Once you make the Thakkali Pachadi at home, you’ll have to try it with any or all of this (maybe one at a time) – varieties of idli, vada, dosa or uttapam, Mysore Bonda and Punugulu.

Step-by-Step Guide

How to make Tomato Pachadi

Make Tomato Mixture

1. Heat 1 tablespoon oil in a pan. Keep the heat to a low. Add ½ teaspoon mustard seeds.

mustard seeds added to hot oil in pan for making thakkali pachadi.

2. Wait till the mustard seeds begin to crackle.

mustard seeds crackling in hot oil.

3. When they begin to crackle, add 1 teaspoon urad dal.

urad dal added to the crackling mustard seeds in hot oil for making thakkali pachadi.

4. Stir and fry the urad dal on low heat.

frying urad dal.

5. First, the urad dal will turn light golden. Keep on stirring.

frying urad dal till light golden.

6. After some seconds, the urad dal will turn golden and give a nice aroma. This step is important in making this pachadi.

If the urad dal does not turn golden, then the Thakkali Pachadi will lack some flavors.

frying urad dal till golden.

7. When the urad dal turns golden, quickly add 2 dried byadagi or Kashmiri dried red chilies (broken and seeds removed) and 8 fenugreek seeds.

dried red chilies and fenugreek seeds added to the pan for making thakkali pachadi.

8. Mix and stir till the red chilies change color. Take care that they should not burn.

stirring the ingredients in the hot oil.

9. Then, immediately add 1 cup heaped chopped tomatoes and 10 to 12 curry leaves.

chopped tomatoes and curry leaves added to the spices in the pan for making thakkali pachadi.

10. Add 1 pinch asafoetida (hing).

asafoetida added to the tomato mixture.

11. Mix very well.

asafoetida mixed well with the tomato mixture.

12. Add salt as per taste.

salt added to the tomato mixture.

13. Mix again.

salt mixed well with the tomato mixture.

14. On low to medium-low heat, sauté this mixture till the tomatoes soften.

sautéing tomato mixture for thakkali pachadi.

15. Keep stirring at intervals. In case the tomatoes start sticking to the pan, then sprinkle some water and continue to cook.

sautéing tomato mixture for thakkali pachadi.

16. The tomatoes should soften completely and become mushy. They should be cooked well. 

Once the tomatoes have cooked well, switch off the heat. Add ½ teaspoon tamarind. There should be no seeds in the tamarind.

tamarind added to the cooked tomato mixture.

17. Mix again and let this tomato mixture become warm or get cooled.

tamarind mixed well with the cooked tomato mixture.

Make Tomato Pachadi

18. Add tomato mixture in a mixer-grinder jar. Also, add ¼ to ⅓ cup water for grinding or as required.

cooked tomato mixture and water added to a grinder jar.

19. Grind to a smooth and fine consistency.

ingredients ground to a smooth chutney.

20. Using a spatula or spoon, transfer the Thakkali Pachadi in a bowl. Serve Tomato Pachadi with any dosa or idli or vada varieties, rava uttapam or punugulu.

You could also pair this fabulous chutney as a side condiment with a South Indian Meal or Andhra Meal.

tomato pachadi garnished with a curry leaf, served in a light green colored small bowl with dosas kept on a light green colored platter and text layovers.

More Variations

As I promised earlier, here are some of the other ways (other than the Tomato Pachadi) you can use tomatoes, and may or may not combine with onions, and make flavor-laden homemade chutneys. All of these are really, really fuss-free and easy ways. I guarantee, that these will be loved by all too!

  • Thakkali Chutney – In this post, you will find 2 tasty ways of making a South Indian style tomato chutney. One has only tomatoes in it and the other has both tomatoes and onions. These are tempered or cooked, with the choicest of spices and make for really amazing condiments.
  • Tomato Khejur Chutney – This is a favorite from the cuisine of Bengal – a spicy, sweet tomato and dates chutney. Whether you have it in the classic way with a Bengali style Khichuri or as a dessert after a meal, the choice is yours.
  • Kara Chutney – Another South Indian tomato-shallots chutney, with other spices and herbs too. Primarily from the state of Tamil Nadu. As sumptuous as any other version.
  • Momos Chutney – You must have usually come across a chutney made only with red chilies served with momos. This homely recipe has tomatoes, red chilies as well as garlic and makes for an equally crave worthy condiment with your momos.

Expert Tips

  1. For a spicier Thakkali Pachadi, add more red chilies. If the pachadi tastes very sour or tangy, then add about ½ to 1 teaspoon or as required to balance the tangy taste.
  2. You have to cook the tomatoes well in order to get rid of the raw flavor of the tomatoes in the pachadi. Cook them till they get mushy and are softened.  
  3. Sprinkle some water if the tomatoes are sticking to the pan while cooking. You don’t want to burn the tomatoes.
  4. When frying the urad dal, make sure you fry these lentils until nicely fragrant and golden. Or else, the pachadi will lack flavors.
  5. While using tamarind, ensure the seeds are discarded.

More Pachadi Recipes To Try!

Please be sure to rate this recipe in the recipe card below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

tomato pachadi garnished with a curry leaf, served in a light green colored small bowl with text layovers.

Tomato Pachadi | Thakkali Pachadi

This Tomato Pachadi is a spicy, sour and tangy chutney condiment from the Andhra Cuisine. It is made with tangy tomatoes combined together with flavorful spices and herbs. Pairs well with Idli, Dosa, Adai, Uttapam or Medu Vada.

5 from 6 votes

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Making tomato mixture

  • Heat 1 tablespoon oil in a pan. Keep the heat to a low.

  • Add mustard seeds and let them begin to crackle.

  • When they begin to crackle, add urad dal.

  • Stirring often fry the urad dal on a low heat till they turn golden. 

  • When the urad dal turns golden, then quickly add the byadagi or kashmiri red chilies (broken and seeds removed) and fenugreek seeds.

  • Mix and stir till the red chilies change color. Take care that they should not burn.

  • Then immediately add the chopped tomatoes, curry leaves and asafoetida. Mix very well.

  • Add salt as per taste and mix again.

  • On a low to medium-low heat sauté this mixture till the tomatoes soften.

  • Keep on stirring at intervals. In case the tomatoes start sticking to the pan, then sprinkle some water. Stir to mix and continue to cook.

  • The tomatoes should soften completely and become mushy. They should be cooked well.

  • Once the tomatoes have softened, switch off the heat. Add tamarind. Keep in mind that there should be no seeds in the tamarind.

  • Mix again and let this tomato pachadi mixture become warm or get cooled.

Making tomato pachadi

  • Add all the sautéed ingredients in a mixer-grinder jar. Also add ¼ to ⅓ cup water for grinding or as required.

  • Grind to a fine and smooth consistency.

  • Using a spatula or spoon transfer the Tomato Pachadi in a bowl. Serve with any dosa varieties, idli varieties or vada varieties.

  • To make Thakkali Pachadi recipe more spicy, you can increase the amount of red chilies.
  • You could use any variety of ripe red tomatoes. If the pachadi becomes too tangy, add about ½ to 1 teaspoon of jaggery or as needed to balance the tangy or sour taste. 
  • This pachadi keeps well for one day in the refrigerator.
  • The recipe can be scaled to make more quantities of the Tomato Pachadi.

Nutrition Facts

Tomato Pachadi | Thakkali Pachadi

Amount Per Serving

Calories 72 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Polyunsaturated Fat 0.3g

Monounsaturated Fat 4g

Sodium 394mg17%

Potassium 156mg4%

Carbohydrates 6g2%

Fiber 2g8%

Sugar 2g2%

Protein 2g4%

Vitamin A 631IU13%

Vitamin B1 (Thiamine) 0.04mg3%

Vitamin B2 (Riboflavin) 0.03mg2%

Vitamin B3 (Niacin) 39mg195%

Vitamin B6 0.1mg5%

Vitamin C 74mg90%

Vitamin E 2mg13%

Vitamin K 5µg5%

Calcium 30mg3%

Vitamin B9 (Folate) 402µg101%

Iron 1mg6%

Magnesium 15mg4%

Phosphorus 27mg3%

Zinc 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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This Tomato Pachadi recipe post from the blog archives first published in November 2017 has been republished and updated on 5 August 2022.

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