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Tomato Pachadi

  • Duration: 20 minutes
  • Serves: 4 people
  • Spice Level: Medium

Authenticity Slice

There are two varieties of tomatoes available in India. The locally grown tomatoes are orange, round and quite tart whereas the hybrid tomatoes are deep red, oval and have a hint of sweetness. Use the locally grown variety to make this dish.

Trivia Tadka

A typical Telugu meal is considered incomplete if it does not consist of a pachadi or an urugai. An urugai is a long-lasting pickle whereas a pachadi is a saucy chutney-type pickle for immediate use.


  • Tomatoes (tamatar), chopped (2 cups)
  • Tamarind paste (imli) (1 tsp)
  • Dry red chilies (sookhi lal mirch) (2 whole)
  • Black gram (urad dal) (2 tsp)
  • Mustard seeds (sarson) (1 tsp)
  • MTR Haldi/Turmeric Powder (1/2 tsp)
  • MTR Sambar Powder (2 tsp)
  • Asafoetida (hing) ( 1/4 tsp)
  • Curry leaves (kadipatta) (10-12)
  • Salt (to taste)
  • Oil (3-4 tbsp)
  • Coriander leaves (hara dhania) (2 tbsp)


  • Heat 2 tsp oil in a pan, add tomatoes and tamarind and cook until pulpy.
  • Heat 2 tsp oil in another pan and add mustard seeds, black gram, asafoetida, curry leaves and dry red chillies to it.
  • Add in MTR Haldi/Turmeric Powder, MTR Sambar Powder and salt, stir for a minute.
  • Now stir in the blended tomato mixture and cook until it emits good aroma and the oil leaves the sides of the pan.
  • Garnish with coriander leaves and serve warm with jonna (jowar) roti.

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