Instant Tomato Pachadi Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, urad dal, and curry leaves. Let them splutter.
• STEP 2.Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes turn soft.
• STEP 3.Add tamarind paste and jaggery. Mix well and cook for a few more minutes.
• STEP 4.Remove from heat and let it cool. Blend the mixture into a smooth paste.
• STEP 5.Heat oil in a pan and add mustard seeds, urad dal, and curry leaves. Let them splutter.
• STEP 6.Add the tomato paste and cook for a few minutes until the flavors blend well.
• STEP 7.Remove from heat and serve the Instant Tomato Pachadi as a side dish with rice, dosa, or idli.

Cooking Tips

• Adjust the spice level according to your taste by adding more or less red chili powder.
• You can add a pinch of asafoetida (hing) for additional flavor.
• If you prefer a sweeter taste, you can increase the amount of jaggery.
• Store the leftover pachadi in an airtight container in the refrigerator for up to 2-3 days.

Storage and Serving

• Serve the Instant Tomato Pachadi as a side dish with steamed rice, dosa, or idli.
• You can also use it as a spread for sandwiches or wraps.
• Store the leftover pachadi in an airtight container in the refrigerator for up to 2-3 days.