Instant Tomato Pachadi Recipe

Instant Tomato Pachadi is a tangy and spicy South Indian side dish made with tomatoes, spices, and tamarind. It is a quick and easy recipe that can be prepared in just a few minutes. The tomatoes are cooked with a blend of spices and tamarind paste, giving it a delicious and tangy flavor. This pachadi can be served as a side dish with rice, dosa, or idli.

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15minstotal
15m.total
Instant Tomato Pachadi
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Ingredients for Instant Tomato Pachadi Recipe

  • 1/2 Large Tomatoes, Chopped
  • 1/4 tablespoon Oil
  • 0.13 teaspoon Mustard Seeds
  • 0.13 teaspoon Urad Dal
  • as needed A Few Curry Leaves
  • 0.06 teaspoon Turmeric Powder
  • 0.13 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 1/4 tablespoon Tamarind Paste
  • 1/4 tablespoon Jaggery

Directions: 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.
Nutrition
value
114
calories per serving
8 g Fat2 g Protein8 g Carbs4 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    2g
  • Carbs
    8g
  • Fiber
    4g

MacroNutrients

  • Carbs
    8g
  • Protein
    2g
  • Fiber
    4g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    35mg
  • Iron
    2mg
  • Vitamin A
    1931mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    42mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    60mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    35mg
  • Manganese
    < 1mg
  • Phosphorus
    46mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp