Spicy Andhra Tomato Pachadi (Chutney)

This is a quick post and a contribution from my dear friend Neeraja. Pachadis, or chutneys as they’re commonly called, are a staple in our home, especially the spicy varieties. And since spice is almost synonymous with Andhra cuisine, I’m always on the lookout for traditional pachadi recipes like the ones shared here and here.

This pachadi pairs beautifully with rice (both white and brown), as well as with hot dosas (savory crepes) and uthappams (thick, savory pancakes with spiced toppings). Below is the recipe in Neeraja’s own words. Her cooking is rooted in authentic Srikakulam-style cuisine from northeastern Andhra Pradesh, where her family hails from.

There are many ways to prepare this popular pachadi, and this version delivers a wonderfully traditional flavor profile — tart, spicy, and slightly smoky. Truly delicious.

Thank you, Neeraja, for sharing this keeper of a recipe.

Ingredients

• 5 round tomatoes
• 5 green chilies
• 5 dried red chilies
• 5 garlic cloves
• 1/2-inch piece of ginger
• 1 1/2 tsp urad dal (split black lentils)
• 1 1/2 tsp chana dal (split pigeon peas)
• 1 tsp mustard seeds
• 1 1/2 tsp jeera (cumin seeds)
• 1/2 tsp methi powder (fenugreek)
• 1 tsp salt, or to taste
• 1 1/2 tsp cooking oil
• 7–10 curry leaves
• 1/4 tsp hing (asafetida)
• 1 tsp dhaniya powder (coriander powder)
• Tamarind: lemon-sized if using sweeter tomatoes, or half lemon-sized if using regular round tomatoes

Method

1. Heat the oil in a pan and add the mustard seeds. Once they begin to crackle, add the cumin seeds, urad dal, chana dal, garlic cloves, ginger, dried red chilies, slit green chilies, curry leaves, and asafetida. Sauté until the dals and red chilies turn a reddish-brown color. Transfer this mixture to a bowl and set aside.

2. In the same pan, add the chopped tomatoes along with the tamarind.

Cover with a lid and cook until the tomatoes turn soft and mushy, and the oil begins to separate from the sides of the pan.

3. Take the sautéed dal and spice mixture you set aside and add salt, coriander powder, and fenugreek powder. Grind this mixture in a blender to a coarse texture. Make sure the dals remain slightly grainy and do not turn into a fine powder.

4. Add the cooked tomato mixture to the blender and pulse a few times until everything is well combined. If you prefer extra heat, you can add a little red chili powder at this stage.

Once transferred to a serving bowl, you may optionally garnish the pachadi by heating mustard seeds, curry leaves, and asafetida in a little oil and pouring it over the top.

Enjoy this spicy Andhra tomato pachadi with hot rice and ghee, or serve alongside freshly made dosas.