Red Chilli and Tomato Pachadi: A Tangy South Indian Delight
Recipe Category: Side Dish
Cuisine: South Indian
Diet: Vegetarian
Red Chilli and Tomato Pachadi is a quick and flavorful chutney, an ideal accompaniment to South Indian meals. This vibrant chutney blends the rich tang of tomatoes with the heat of red chilies, creating a perfect balance of flavor and spice. Its simplicity lies in its few ingredients, yet it bursts with an irresistible taste that complements dosas, rava dosas, parathas, and more. Let’s dive into this easy-to-make chutney recipe that can elevate any meal in a matter of minutes!
Ingredients
| Ingredient | Quantity |
|---|---|
| Oil | 2 tbsp |
| White Urad Dal | 1/2 tbsp |
| Chana Dal | 1/2 tbsp |
| Fresh Red Chillies | 8, chopped |
| Tomatoes | 4, chopped |
| Salt | To taste |
| Tamarind Paste | 1/2 tbsp |
| Mustard Seeds | 1/2 tbsp |
| Cumin Seeds | 1/2 tbsp |
| Curry Leaves | 10 leaves |
Preparation Time
5 minutes
Cooking Time
10 minutes
Instructions
-
Prepare the Base:
Begin by heating 2 tablespoons of oil in a pan over medium heat. Once the oil is hot, add the white urad dal and chana dal. Sauté them for about a minute until they begin to turn slightly golden. -
Cook the Tomatoes and Red Chillies:
Add the chopped tomatoes and fresh red chilies to the pan. Stir in salt to taste. Continue to cook the mixture, stirring occasionally, until the tomatoes soften and release their juices, around 5–7 minutes. Once done, turn off the heat and allow the mixture to cool to room temperature. -
Grind the Mixture:
Once cooled, transfer the tomato-chili mixture to a mixer grinder. Add tamarind paste to the mixture for that extra tangy kick. Grind everything into a smooth paste. -
Prepare the Tempering:
For the tempering, heat a little oil in a separate tempering pan. Add mustard seeds, cumin seeds, and curry leaves. Let them sizzle and cook for about 20 seconds, allowing the spices to release their aroma. -
Combine and Serve:
Pour the hot tempering over the prepared chutney and mix well to combine all the flavors. Your Red Chilli and Tomato Pachadi is now ready to serve!
This chutney pairs wonderfully with South Indian dishes like dosa, rava dosa, or even your favorite parathas. It can also be stored in the fridge for a few days, making it a handy side dish that’s full of flavor.
Tips
- Adjust the number of red chilies based on your spice preference.
- If you prefer a smoother chutney, grind the mixture for a few more seconds.
- You can skip the tamarind paste if you prefer a milder chutney, or increase its quantity for a tangier flavor.
Enjoy your homemade Red Chilli and Tomato Pachadi, a simple and flavorful chutney that will add a delightful zest to your meals!
