Tomato Nuvvula Pachadi ~ Tomato Sesame Chutney

There’s something very cheerful about tomatoes and when I use them to prepare the first meal of the day, I feel good. I made a tomato based chutney to go with sponge dosas for breakfast today. Made for a delectable combination. Calcium rich sesame seeds play a vital role in this vibrant colored chutney that is simple yet impressive. Asafoetida-infused tempering adds a subtle backdrop to the chutney which has a tangy-nutty flavor.

Tomato Nuvvula Pachadi

Tomato Nuvvula Pachadi Recipe

Prep & Cooking: 20-25 mts

Serves 4-5 persons

Cuisine: Andhra



4 tomatoes

2 tbsps toasted sesame seeds

2 green chillis

1 dry red chilli

1/2 tsp cumin seeds

1 1/2 tsps urad dal/minappa pappu

1 tbsp tamarind paste

salt to taste

2 tsps oil

For tempering/tadka/poppu:

1 tsp oil

1/2 tsp mustard seeds

pinch of asafoetida/inguva/hing

10-12 fresh curry leaves

1 Heat oil in a cooking vessel, cumin seeds and urad dal and red chilli and saute till the dal turns red. Remove and keep aside.
2 In the same oil, add the green chillis and saute for a mt, remove and keep aside. In the same oil add the sliced tomatoes and fry for 8-9 mts or till the water evaporates. Turn off heat. Add the tamarind to the sauteed tomatoes and let it cool.
3 First grind the cumin-dal mixture along with sesame seeds and then add the cooled tomato-tamarind mix and salt and grind to a paste.
4 Heat oil in a pan, add the mustard seeds and once they splutter add the asafoetida and curry leaves and turn off heat. Pour over chutney and combine.
5 Serve with tiffins like dosa or idli.

Tomato Sesame Chutney

Tomato Nuvvula Pachadi ~ Tomato Sesame Chutney

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  tomato


26 thoughts on “Tomato Nuvvula Pachadi ~ Tomato Sesame Chutney

  1. hi, sailujee, wow! excellent tomato chutney. and this is what makes me a fan of your blog. i m a die hard fan of your blog. thanks. keep it up.

  2. You’re so right, cooking with tomatoes just cheers me up, too!
    Love the look of the chutney, I make a similar one with tomatoes and peanuts.

  3. శైలజగారు,

    నేను కూడా దోశలకు పచ్చడి ఇలాగే చేస్తాను కాని చింతపండు కలపను.టమాటాలు పుల్లగానే ఉంటాయి కదా. ఇదే పచ్చడి ఇవాళ్టి సాక్షి ఫన్ డే లో వచ్చింది చూడండి..

  4. Hi Sailu,
    Your tomato chutney is very very inviting.
    In my kitchen Seasame seeds are very very occasional.
    But you use it in many dishes, Sailu.
    Take care, Bye…

  5. hi shailu,

    thnx for sharing the recipe. sesame seeds are good than groundnuts. i got a query. do we need to roast the sesame seeds??

    I have mentioned in the ingredients list at ‘toasted sesame seeds’. Lightly dry roast for 2-3 mts on low flame.

  6. The tomato chutney looks very nice. I remember when I used to be in India my neighbor used to make this kind. Brought back old memories looking at pic and recipe. Thanks for sharing.

  7. Hi Sailu,

    I tried out this recipe and it turned out good. I have a couple of queries about sesame though – whenever I use toasted sesame and grind it up into a paste, like in this recipe and the one with tindora/tondli/kovakkai, I get a slightly bitterish taste. Is this usual and I just need to develop a taste for it or am I doing something wrong – like over roasting the sesame or something.


    You are right, sesame seeds do have a slightly bitter after taste. But fresh, good quality sesame seeds do not have much bitterness, rather taste good. And when blended with other ingredients, it tastes good. I guess, we need to develop a taste for it. 🙂 Lightly dry roast for 2-3 mts or till they swell a bit and turn a light golden shade.

  8. Hi Sailu,

    Looks tooo good.. I think now I need to have your sponge dosa recipe, so that I can try it out as breakfast ASAP and enjoyyyy….

    Here’s sponge dosa recipe

  9. hi shailu, just checked the sponge dosa recipe. one question, can i store the left over batter with soda in it for a day or 2, in the fridge. will the dosa’s made after 2 days be as spongy as the fresh one?? hey thanks for all the posts… cheers Jo

    Jo, you can store the batter in the fridge for 2 days. Dosas prepared with this refrigerated batter will be spongy too.

  10. Hi Sailu,

    Thanks for your prompt reply. I am going to try this sponge dosa and tomato sesame chutney in a day or two. Actually I can’t wait for a day also without trying it out, but I don’t have sour buttermilk at home, so I need to get that first. Else I would have done the preparation today itself. 🙂

  11. hai sailu garu,
    we are recent subscribers of sakshi news paper i have seen your mail address there, i have been trying your recipes since then but never expressed my heartiest thanks for such delicious…………….dishes
    thanks a lot………….including for this chutney

  12. Dear Sailu

    Thank you for this recipe . Can I please know for long we can store this chutney and where to store it?

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