Tomato Perugu Pachadi – Tomato Yogurt Chutney


Yogurt based chutneys are an integral part of South Indian cuisine and in Andhra we prepare a range of these chutneys using vegetables, either raw or cooked. Prepared from different combination of vegetables and sometimes even fruits, they have good nutritional value, very simple to prepare and flavorful.

Tomato Perugu Pachadi - Tomato Yogurt Chutney

A classic chutney in our parts is tomato perugu pachadi where red tomatoes are sauteed in a seasoning of curry leaves, green chillis and mustard seeds before combining with beaten curd. Luscious ripe tart tomatoes, fresh low fat curds and hints of green chillis and coriander leaves define this tart, healthy and delicious chutney. It has a mingling of flavors with the right balance of sweet, sour and spicy notes. Goes good with both rice and chapatis.

Tomato Perugu Pachadi Recipe

Preparation: 15-20 mts

Serves 3-4 persons

Cuisine: Andhra

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Ingredients:

2 large red ripe tomatoes, chopped

1 finely chopped onion (optional)

1 chopped green chilli

1 1/4 cups curd

1 tbsp coriander leaves

pinch of turmeric pwd

salt to taste

1 tsp oil

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

pinch of cumin seeds (optional)

pinch of hing/asafoetida (optional)

8-10 fresh curry leaves

1/2 tsp split black gram (minappa pappu)

1-2 dry red chillis, de-seed and tear (optional)

1/2 tsp oil

1 Heat oil in a pan. Add mustard seeds and let them pop, add the split gram dal and let it turn red. Add the curry leaves, red chillis and asafoetida and toss for a few seconds.
2 Add the chopped onions and green chillis and fry till transparent. Add turmeric pwd and salt.
3 Add the chopped tomatoes and cook for 6-8 mts or till they turn soft but not mushy. Turn off heat and cool.
4 Beat the curd till smooth. Combine the cooked tomato mixture with the beaten curd and garnish with fresh coriander leaves. Serve with white rice or rotis.

Tomato yogurt chutney with rice

Tomato Perugu Pachadi – Tomato Yogurt Chutney

  • Prep time:
  • Cook time:
  • Serves:

Main Ingredients:

  1. tomatoes

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Yogurt based chutneys are an integral part of South Indian cuisine and in Andhra we prepare a range of these chutneys using vegetables, either raw or cooked. Prepared from different combination of vegetables and...

Sailu

I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market. I love to try out various cuisines and perfect my cooking skills. I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results. Say hello and join me on Pinterest, Google Plus, Twitter, Instagram and Facebook.

30 Responses

  1. Maninas says:

    mmm love your description of the dish! I’ll have to try this, with fried rice, for example! any recipes you’d recommend? thanks!

    Your welcome, Maninas. Why don’t you try this chutney with Capsicum Masala Rice?

  2. Kalyan says:

    yet another mouthwatering chutney :)

  3. padmaja says:

    hi sailu!!
    never made this chutney but will try as it looks so vibrant and delicious!!

  4. Cinnamon says:

    Hi Sailu, The pics are as usual gorgeous and mouth watering!
    Never tried tomato perugu pachadi though, its a new recipe I learnt today! Thanks for sharing!

  5. sharmi says:

    that one is so simple and easy. can do it when ever I feel lazy:)

  6. sia says:

    its a regular dish in our daily menu sailu but ur description and pics make it more special :)

  7. swathi says:

    hiee! sailu garu
    this perugu pachadi tastes real good….my bamma makes it the same way! glad that you put it on….malli bamma vantalu gurtochayi! i will try it today itself! thanks!

  8. Deepa says:

    wow!!!pachadi looks great ..excellent pic ….will try it soon ..

  9. anusharaji says:

    that was delicious :)
    n sure healthy
    i thought u added them raw when i saw the title

  10. Lata says:

    Hi Sailu,

    My mom used to make this curry but I never tried here coz I read in one of the Ayurvedic books that we should not mix both Tomato and Yogurt, since then I am little hesistant but sometimes I add to Raita (once in 6 months may be..). Since you are so good at Ayurveda and all, can you throw some light on this..

    Lata, I’m not an expert or authority in ayurveda, its an interest I have had since a long time. I don’t follow it religiously and do eat incompatible foods at times like this.:). Your right, tomato and curd are incompatible foods in ayurveda esp during winter season since its cooling to the system.

  11. padma says:

    Thats so nice and easy chutney, I remember my mom used to make this but with some roasted peanut powder in it…This tastes very good with chapatis…Nice pics.

  12. Suganya says:

    That unsual colour.. oh its tomatoes and yogurt.. beautiful Sailu!

  13. sukanya says:

    O o that looks so good……..Excellent picture…..Love it…

  14. Cynthia says:

    I was contemplating if I should have you serve me rice or roti with this but I think that I am going to opt for the roti. This looks so good Sailu.

  15. Rama says:

    Looks Yummy …I am tempted to try this chutney

  16. Viji says:

    A lovely one sailu. Viji

  17. Deepika says:

    Hello Shailu garu,
    I just love you blog…Meeru chala baga rastharu and your blog was an inspiration for me to start mine and some how I keep checking ur blog everyday. Naaku tomato perugu pacchadi ante chala istham and wanted post the recipe for a long long time… but didn;t get the time to do it. I went to your capsicum masala rice post from your comments and made it yestreday and it’s just amazing… well I cannot say I followed the recipe to the ‘T’ because I don’t like measuring and usually work with “andaza” but it came out really good and I am writing this comment while savouring my left-overs.

    Thanks for the recipe,
    Deepika

  18. Adithi says:

    Hi Sailu,

    Me being new to kitchen , referring your site is of great help to me. I would like to appreciate for your work here.
    As far as this recipe is concerned, I am doing it now at the momemt as I write this post.

    I got a bit confused here Sailu, you did not mention where to use coiander seeds and green chilli in the process. Also you have not mentioned about turmeric in the ingredients, but you have used it in the recipe. So was a bit skeptical about how much to use. And when you say 1 1/4 cup of yougurt, can you tell me about the cup size.

    Thanks in advance.
    Adithi

    Adithi, its fresh coriander leaves for garnish and not coriander seeds. Add the green chillis at the time of sauteeing the onions. Use a pinch of turmeric pwd. Its a standard Indian cup measuring 1/4lt or 250 ml.

  19. Adithi says:

    Thanks Sailu !!!! The chutney turned out to be yummy !!!!

  20. Zlamushka says:

    […]Serve with any type of raita (yogurt really cuts down the heat from the chilies). Sailu of Sailu´s Kitchen makes a really pretty yogurt-based chutney.
    http://www.burntmouth.com/2007/08/beer-battered-aachar-stuffed-chili.html […]

  21. Shaq says:

    Hi – Thanks for the nice recipe!. Just adapted the recipe to make “MAAGAAYA PERUGU PACCHADI” which I am sure you will agree is one of the most delicious and greatest creations of Andhra cuisine.
    Awesome!. Keep up the great work.
    Shaq

  22. TBC says:

    I make this regularly but it has never looked this good. Your pics and your recipes are just beautiful!

  23. Minti says:

    I tried this chutney for dinner tonight – it was very good. Simple and flavorful. I’m looking forward to trying other Andhra recipes from your blog.

  24. Baljeet says:

    lovely chutney ….i am droolingggg….can omit the split black dhall from this ????want to try for sure

  25. lavanya says:

    hai i nerver heard abt this wow looks gr8 n gonna try sooon

  26. Madhuri says:

    Amazing yet simple dish.. i tried this with our home grown juicy tomatoes..came out awesome! Thanks Sailu :)

  27. Meena says:

    Hi Sailu
    I like your simple recipes. I love any perugu pachadi. When I am in a hurry, I microwave the tomatoes for exactly 2 mins. During this time I prepare the popu and perugu. any tomatoes are just fine but like cherry tomatoes.They taste better. My perugu pachadi is ready in less than 5 mins.
    thanks for sharing the recipes

  28. sangeetha says:

    nice one.. went well with roti.

    thnkx a ton.

  29. S says:

    I didn’t have green chillies, forgot to add cilantro, not eating onions on Friday, not eating hing; but man, it is amazing! Thanks! I’ll add this to my list of recipes.

  1. August 18, 2008

    […] Tomato Raitha – courtesy Sailu’s food […]

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