Andhra Tomato Pachadi is one of the very popular dishes in Andhra.
This is similar to the Tomato Thokku or Thoghayal in Tamil Nadu and Chutney in the North of India, with variation in the usage of spices.
The number of chillies and spices used in this recipe can be altered to suit the individuals and their families” taste
It tastes great as an accompaniment to snacks, mixed with rice and eaten or great on hot toasts too!!!Bottled in an air tight container, this dish can last up to a week if stored in a cool place.
This recipe has been handed down for generations in the Andhra families and my dear cousin from Andhra has kindly shared it with me!!
Ingredients
8-10 Tomatoes
4-5 Green chillies
4-5 Red Dry chillies
1 inch piece Asafoetida or
1 Tsp Asafoetida Powder
Small Bunch Fresh coriander leaves
4 Tbs Gingilli Oil
1-2 Tsp Salt
Spices
1 Tbs Mustard seeds
1 Tbs Fenugreek (methi)seeds
1 Tbs Coriander seeds
Andhra Tomato Pachadi
Preparation
Dry Roast the spices in a pan and the red chillies separately and keep aside
Heat two tablespoons of oil in a pan
Add the chopped tomatoes and green chillies to it on a medium flame
Cook it till the mixture solidifies and add the fresh coriander leaves
Set it aside to cool
Separate the green chillies from the tomato mixture
Grind the roasted spices, red chillies, coriander leaves, asafoetida and green chillies into a fine mixture
Add the tomato mix, salt to the above and grind it just enough to mix it thoroughly (do not grind it into a fine paste)
Heat the remainder of the oil in the pan, add the entire mix and saute for 3-4 minutes
The pachadi is ready to be served.
Note: If unripe or green tomatoes are used, cherry sized tamarind may be added when grinding the mix.