Red Chilli and Tomato Pachadi Recipe
A vegetarian South Indian Recipes recipe with sunflower oil, white urad dal (split), chana dal (bengal gram dal). Ready in 15 min, serves 6.
Curated byAditi Iyer🇮🇳
Instructions
12 steps- 1
To begin making the Red Chilli and Tomato Pachadi recipe, heat 1 tablespoon oil in a heavy bottomed pan
- 2
Once it is hot, add urad dal, chana dal and cook it for about a minute
white urad dal (split)(1/2 tablespoon)chana dal (bengal gram dal)(1/2 tablespoon) - 3
After a minute, add the tomatoes and fresh red chillies
fresh red chillies - chopped(8)tomatoes - chopped(4) - 4
Season with salt and cook them until tomatoes turn soft and mushy
tomatoes - chopped(4)salt - to taste - 5
Switch off the flame and let it cool down for 5 minutes
- 6
Once it is cold down, add the mixture in a mixing jar and grind it to a coarse paste
tamarind paste(1/2 tablespoon) - 7
The next step is to temper the pachadi
- 8
Heat oil in a tadka pan and add mustard seeds, cumin seeds and curry leaves
mustard seeds(1/2 tablespoon)cumin seeds (jeera)(1/2 tablespoon)curry leaves(10) - 9
Saute it for about 20 seconds
- 10
Add this tempering to the pachadi and mix it well
- 11
Red Chilli Tomato Chutney is ready to serve
- 12
Serve Red Chilli and Tomato Pachadi along with Mixed Vegetable Sambar, Cauliflower Thoran and Steamed Rice with a dollop of ghee
Rate this recipe
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Red Chilli and Tomato Pachadi Recipe
A vegetarian South Indian Recipes recipe with sunflower oil, white urad dal (split), chana dal (bengal gram dal). Ready in 15 min, serves 6.
Curated byAditi Iyer🇮🇳
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Directions
12 steps- 1
To begin making the Red Chilli and Tomato Pachadi recipe, heat 1 tablespoon oil in a heavy bottomed pan
- 2
Once it is hot, add urad dal, chana dal and cook it for about a minute
white urad dal (split)(1/2 tablespoon)chana dal (bengal gram dal)(1/2 tablespoon) - 3
After a minute, add the tomatoes and fresh red chillies
fresh red chillies - chopped(8)tomatoes - chopped(4) - 4
Season with salt and cook them until tomatoes turn soft and mushy
tomatoes - chopped(4)salt - to taste - 5
Switch off the flame and let it cool down for 5 minutes
- 6
Once it is cold down, add the mixture in a mixing jar and grind it to a coarse paste
tamarind paste(1/2 tablespoon) - 7
The next step is to temper the pachadi
- 8
Heat oil in a tadka pan and add mustard seeds, cumin seeds and curry leaves
mustard seeds(1/2 tablespoon)cumin seeds (jeera)(1/2 tablespoon)curry leaves(10) - 9
Saute it for about 20 seconds
- 10
Add this tempering to the pachadi and mix it well
- 11
Red Chilli Tomato Chutney is ready to serve
- 12
Serve Red Chilli and Tomato Pachadi along with Mixed Vegetable Sambar, Cauliflower Thoran and Steamed Rice with a dollop of ghee
Rate this recipe
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