Tomato Onion Pachadi

Tomato onion pachadi is a spicy South Indian chutney with tomatoes, peanuts and sesame seeds. It goes well with idli, dosa, vada and rice.

Course Side Dish

Cuisine South Indian Cuisine, Telangana Cuisine, Telugu Cuisine

Prep Time 15

Cook Time 10

Servings

Calories 62kcal

Author Usha Rao

Equipment

Cutting board & knife
Saute Pan & Spoon
Mixie or a Blender
Lemon Squeezer if using lime/lemon in the recipe

Ingredients

1 tablespoon Oil
5 Curry Leaves
½ teaspoon Mustard Seeds
½ teaspoon Cumin
¼ teaspoon Methi Seeds opt
½ cup chopped Onion
4 cloves Garlic sliced
6 small Green Chilies slit into 2 adjust to taste
½ Turmeric
1¼ teaspoon Tamarind Extract adjust to taste, check notes
1 teaspoon Salt adjust to taste
1 cup chopped Tomato Approximately 2 small tomatoes or 200grams.
2 tablespoon dry roasted Sesame Seeds
2 tablespoon dry roasted Peanuts
Cilantro for garnish

Instructions

Heat oil, add mustard, cumin and let the seeds splutter.
1 tablespoon Oil, ½ teaspoon Mustard Seeds, ½ teaspoon Cumin
Add onion, curry leaves, garlic and green chilies.
5 Curry Leaves, ½ cup chopped Onion, 4 cloves Garlic sliced, 6 small Green Chilies slit into 2
When chilies change color, add turmeric tomatoes and salt.
½ Turmeric, 1 cup chopped Tomato, 1 teaspoon Salt
Mix well, cover and cook until tomatoes are soft.
Remove the lid and if there is excess juice released from tomatoes, cook for a couple of more minutes. Then turn off the flame.
Add peanuts, sesame seeds, tamarind extract, kotmir to tomato mixture, mix everything and let it cool.
2 tablespoon dry roasted Sesame Seeds, 2 tablespoon dry roasted Peanuts, 1¼ teaspoon Tamarind Extract
Then grind it to fine paste adding some water, if required.
Taste and adjust the tanginess and salt.
Garnish it with cilantro and serve it with rice, dosa, idli or vada.

Notes

Tomatoes - I use vine ripe tomatoes and find these tomatoes more tangy than the other variety. Adjust tamarind extract depending on the tomatoes degree of tanginess. Also, I use homemade tamarind extract.
Tamarind - Adjust tamarind extract depending on how tangy it is. If you do not have tamarind extract handy, use about a tablespoon on tamarind. Wash and add this along with tomatoes.
Homemade Tamarind Extract - to make this at home, wash tamarind and soak in minimum water just until tamarind is immersed in water. Extract pulp, add more water and extract pulp again. Cook extracted pulp, little salt and cook until it thickens. You can store this in refrigerator or freezer. Second method is to wash tamarind, pressure cook in Instant Pot with some water. When pressure releases, extract the pulp and simmer it until the mixture thickens. You can also follow Instant Pot pulihora paste recipe and skip all the ingredients except tamarind and salt.
Peanuts & Sesame - You can substitute peanuts with sesame seeds. I have made it a few times using only sesame seeds. If you do not want to use sesame seeds, use only peanuts.
Prep Work - Dry roasting peanuts and sesame seeds takes some time. If you make chutneys on a regular basis, dry roast sesame seeds and peanuts separately and store in an air tight container.
How to Roast Sesame Seeds - Wash seeds in hot water and put in strainer. Washing seeds in hot water is to remove any smell from the seeds. When water has drained, dry roast the seeds on medium - medium high flame until seeds are dry, toasted and crush into powder when pressed between thumb and index finger.
Nut Allergies - Skip peanuts in the recipe and use also sesame seeds to make it nut free chutney. If you are allergic to only peanuts, replace peanuts with walnuts. If you allergic to both seeds and nuts, skip both the ingredients.
Nutrition - information below are approximate values.

Nutrition