Tomato Kothimeera Pachadi for Rice | Tomato Coriander Chutney
Tomato Kothimeera Pachadi for Rice recipe with step-by-step pics. This chutney bursting with South Indian flavors, pairs exceptionally well with hot steamed rice, and many Andhra households include it in their daily meals. It also complements a wide range of South Indian breakfast dishes, such as dosa, idli, uttapam, and roti.
I am a big fan of pachadis made by my grandmother which is usually mixed with hot steamed rice and ghee. When I think back to the summer holidays I spent with my grandparents, one of the recurring memories was pachadi she made with a stone mortar and pestle. In Telugu, these kinds of pachadis are called ‘Roti Pacchadis‘. Roti translates to stone mortar and pacchadis translates to chutney.
In the Telugu-speaking region, Tomato Chutney is called Tomato Pachadi. Telugu people who are spice lovers are very fond of freshly made pachadi.
Difference between Pachadi for rice and dosa?
Andhra cuisine boasts a wide array of pachadi variations, each with a unique taste. Pachadi is an integral part of Andhra meals, known for its tangy, spicy, and sweet flavors that tantalize the taste buds. Pachadi recipes often include ingredients like tamarind, green chilies, nuts, herbs, and various vegetables or fruits.
While the base ingredients (like tomatoes, spices, and seasoning) might be similar, the slight variations in consistency and seasoning cater to the different ways it’s enjoyed—either as an accompaniment to dosa or as a side dish with rice.
1. Texture: The texture of pachadi for rice is medium-coarse and for breakfast items the texture is smooth.
2. Consistency: Tomato pachadi served with rice tends to have a slightly thicker consistency. Whereas, pachadi served with dosa is slightly thin.
3. Tempering (tadka): The seasoning or tempering for tomato pachadi with dosa might focus more on enhancing flavors like mustard seeds, cumin, and curry leaves. When paired with rice, the tempering might be a bit more subdued or varied. Sometimes, tempering is skipped.
About Tomato Kothimeera Pachadi (chutney) Recipe
Tomato Kothimeera Pachadi is a beloved South Indian condiment, made from ripe tomatoes, coriander leaves, tamarind, and a blend of spices. It often has a tangy, slightly sour taste from the tomatoes, which is balanced by the spices.
The recipe I am sharing today is similar to tomato pachadi available at a curry point. In Hyderabad, a “curry point” typically refers to a place, often a small eatery or a food stall, predominantly focused on curries and accompaniments.
Ingredients like bengal gram (chana dal) and peanuts are most of the time used in curry point pachadi recipes. These are roasted on low heat to bring out the nutty aroma and then ground with other ingredients. These also add some thickness to the pachadi.
Pachadi is typically tempered with mustard seeds, cumin, curry leaves, and red chilies, which add a distinct aroma and flavor to the dish.
Making it is really easy and quick, taking less than 30 minutes with just a few basic ingredients. You can also make more by doubling or tripling the recipe to suit your needs.
Reasons to try
Quick and Easy.
Serve with everyday meals.
Layers of flavors.
Pairs well with rice and roti.
Apt for traveling.
1. Choose Ripe Tomatoes: Select ripe and bigger-sized red tomatoes for the best flavor. Ripe tomatoes provide the sweetness and tanginess that characterize this dish.
2. Adjust the spice level: Adjust the number of green chilies according to your spice preference. For a milder pachadi, use fewer chilies; for a spicier version, add more.
3. Sauté Tomatoes well: When sautéing the tomatoes, cook them until they become soft and pulpy. This enhances the overall texture and flavor of the pachadi.
4. Balance the tamarind: Add tamarind depending on the tanginess of the tomatoes.
5. Use fresh coriander leaves: They add a burst of freshness and an added flavor.
6. Cool before blending: Allow the sautéed tomato mixture and the tempering mixture to cool down before blending. This prevents the pachadi from becoming too watery.
7. Pachadi texture: Grind the mixture to a coarse or smooth paste as per preference.
Tomatoes: They are the primary ingredient. I prefer to use local tomatoes that are ripe and juicy. They contribute a sweet and tangy flavor to the dish.
Oil: I have used sunflower oil. You can use any neutral-flavored oil for sautéing the ingredients and tempering.
Bengal gram and peanuts: add thickness and bulk.
Garlic & Cumin: add flavor.
Green chilies: Adds a spicy kick to the pachadi, balancing the sweetness of the tomatoes. The number of chilies used can be adjusted to suit your spice preference.
Coriander leaves: The leaves and tender stems take the chutney taste to a different level.
Tamarind: It is crucial for the tangy flavor.
If the tomatoes are sour enough, you can skip tamarind.
Tempering: oil, split chickpeas, black gram, cumin, mustard seeds, dry red chilies, and curry leaves.
How to make Tomato Kothimeera Pachadi for Rice
1. Heat oil in a pan over medium-high flame. Once the oil is hot, add split chickpeas (chana dal) and peanuts. Saute until the dal turns a light golden color.
2. Add green chilies and saute for 1 minute or until there are blisters.
Note: Do not let them burn, as this can give a bitter taste.
3. Add chopped tomatoes and salt. Saute and cook until the tomatoes become soft.
Note: You can cover the pan and simmer on low flame.
4. Add coriander leaves along with tender/thin stems, tamarind, cumin, and garlic.
5. Cook for an additional 2-3 minutes until the coriander wilts.
Turn off the flame and allow the mixture to cool.
6. Once cooled, transfer it to a blender jar and grind it to a coarse or smooth paste without adding water.
Taste test and add salt if needed. Blend again.
Step 2: Tempering
7. In a small pan, heat a little oil. Add urad dal, chana dal, mustard seeds, and cumin. Once they splutter and the dal turns a light golden color, add dry red chilies and curry leaves. Saute until the leaves turn crisp.
Pour the tempering over the chutney.
Tomato Kothimeera Pachadi is ready. Serve with hot steamed rice and a dollop of clarified butter.
Tomato Pachadi is a versatile South Indian condiment that pairs wonderfully with various dishes. Here are some serving suggestions:
Rice: Tomato Pachadi is a classic accompaniment for steamed rice. It can be mixed with rice and a dollop of clarified butter (ghee) for a simple yet flavorful meal.
Flatbread: While traditionally served with rice, you can also enjoy Tomato Pachadi with Indian flatbreads like roti or chapati. It adds a burst of flavor to these plain breads.
Breakfast items: Tomato Pachadi makes an excellent side dish for breakfast items like dosa, idly, uttapam, pesarattu, etc. It complements the dish and enhances the overall taste.
After preparing Tomato Pachadi, allow it to cool to room temperature. Once it has cooled, transfer it to an airtight container. Refrigerate the container to keep the pachadi fresh. Properly sealed, it can last in the refrigerator for 4-5 days.
Always use a clean and dry spoon to take out the pachadi from the container. Moisture can introduce bacteria, which can reduce the shelf life of the pachadi.
1. Can add onion and make your variation.
2. During winter, sesame seeds are added to this chutney. The seeds are rich in nutrients like healthy fats, protein, fiber, and minerals such as calcium, iron, and zinc. They also have warming properties which help to maintain body heat during cold weather.
More Related Recipes
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Tomato Pachadi (Chutney) for Rice
- 4 medium Tomatoes (roughly chopped)
- 2-3 tbsp Oil
- 1 tbsp Split Chickpeas (chana dal)
- 1 tbsp Peanuts
- 4-5 numbers Green Chilies (adjust as per spice preference)
- 1/4 cup Coriander leaves
- 1 tsp Cumin
- 1-2 tbsp Tamarind
- Salt to taste
- 1-2 tbsp Oil
- 1 tsp Split Chickpeas (chana dal)
- 1 tsp Black gram (urad dal)
- 1/2-1 tsp Mustard
- 1/2-1 tsp Cumin
- 2-3 numbers Dry Red Chilies
- 6-7 numbers Curry leaves
- Heat oil in a pan over medium-high flame. Once the oil is hot, add split chickpeas (chana dal) and peanuts. Saute until the dal turns a light golden color.
- Add green chilies and saute for 1 minute or until there are blisters.
- Add chopped tomatoes and salt. Saute and cook until the tomatoes become soft.
- Add coriander leaves along with tender/thin stems, tamarind, cumin, and garlic.
- Cook for an additional 2-3 minutes until the coriander wilts. Turn off the flame and allow the mixture to cool.
- Once cooled, transfer it to a blender jar and grind it to a coarse or smooth paste without adding water. Taste test and add salt if needed. Blend again.
- In a small pan, heat a little oil. Add urad dal, chana dal, mustard seeds, and cumin. Once they splutter and the dal turns a light golden color, add dry red chilies and curry leaves. Saute until the leaves turn crisp.
- Pour the tempering over the chutney.
- Tomato Kothimeera Pachadi is ready. Serve with hot steamed rice and a dollop of clarified butter.