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A vibrant and tangy South Indian relish made from ripe tomatoes, balanced with a hint of spice and sweetness. This versatile condiment is the perfect accompaniment for idli, dosa, and rice dishes.
Sauté Aromatics and Tomatoes
Add Finishing Flavors and Cool
Grind the Pachadi
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A vibrant and tangy South Indian relish made from ripe tomatoes, balanced with a hint of spice and sweetness. This versatile condiment is the perfect accompaniment for idli, dosa, and rice dishes.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 129.57 calories per serving with 2.6g of protein, it's a beginner-friendly recipe perfect for side or condiment.
Prepare the Tempering (Tadka)
Combine and Serve
Add 2-3 tablespoons of freshly grated coconut along with the tomatoes while sautéing for a creamier texture and milder flavor.
For a sattvic version, you can skip the onion and garlic. The pachadi will still be delicious, with a more pronounced tomato flavor.
Increase the number of green chillies and dried red chillies, or add a pinch of black pepper to the tempering for extra heat.
Roast 1/2 tsp of fenugreek seeds (methi) and 1 tsp of coriander seeds (dhania) and grind them into a powder. Add this powder along with the tamarind for a classic Andhra-style flavor profile.
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage and is linked to a lower risk of certain chronic diseases.
The inclusion of spices like turmeric (containing curcumin), ginger, and garlic provides potent anti-inflammatory benefits, which can help reduce inflammation in the body.
Ingredients like ginger, curry leaves, and hing (asafoetida) are well-known in traditional medicine for their digestive properties, helping to prevent bloating and improve gut health.
This pachadi is low in saturated fat and cholesterol-free. The lycopene in tomatoes and the use of sesame oil can contribute to better cardiovascular health.
Yes, Tomato Pachadi is quite healthy. It is rich in vitamins and antioxidants from tomatoes, particularly lycopene. The use of spices like turmeric and ginger adds anti-inflammatory benefits. It is also low in calories and plant-based.
One serving of Tomato Pachadi (about 1/4 cup or 145g) contains approximately 90-110 calories, primarily from the oil used in cooking and tempering.
You can store it in an airtight container in the refrigerator for up to one week. If you cook it until the oil fully separates and avoid adding water, it can last even longer.
Yes, you can. If your tomatoes are very tangy (like country tomatoes), you might not need tamarind. However, tamarind adds a characteristic deep, sour note that balances the sweetness of the jaggery.
If your pachadi is too sour, you can balance it by adding a little more powdered jaggery or sugar. Add a small amount, mix well, and taste before adding more.
The terms are often used interchangeably. Generally, 'pachadi' in South Indian cuisine can refer to a wider range of dishes, including yogurt-based raitas and cooked relishes like this one. 'Chutney' is a more general term for a ground condiment.