Tomato Iguru Pachadi – Tangy chutney lightly seasoned with spices

Fresh juicy tomatoes are an integral part of my kitchen and the sweet-tangy flavor of the tomatoes is something irresistable.Almost every other day tomatoes are used in my cooking …sliced and drizzled with olive oil and sprinkled with salt and pepper or with sandwiches or as a hot soup.And, of course,it goes without saying that most Indian curries and ‘rasam’ are incomplete without fresh tomatoes.

Pachadis are prepared with most vegetables and serve as a cross between a relish and a curry and no South Indian meal is complete without a pachadi.Pachadis are thick,lightly cooked,seasoned with spices,low fat and healthy. Tomato pachadi is tempered with mild Indian spices and garnished with fresh coriander leaves.

I had earlier posted a similar Andhra pachadi prepared with egg plant/brinjal,Vankaaya Pachadi,which is cooked on the same lines as tomato pachadi.Tamarind pulp is an essential ingredient in preparing most pachadis as it imparts a tangy-sour flavour to the pachadis but tomato pachadi is prepared without the tamarind pulp as tomatoes already have a tangy flavour.

3 ripe tomatoes
1/2 tsp mustard seeds
3/4 tsp cumin seeds
10 curry leaves
1/2 tsp urad dal(split black gram)
1 large onion finely chopped
3 green chillis slit length wise
1 tsp chopped ginger
chopped coriander leaves for garnish
1 tbsp oil

Slice an “X” on the bottom of each tomato with a knife and place them in boiling water for 2 mts and remove them into a bowl of cold water so that the skin will easily peel.Once peeled mash the tomato pulp and keep aside.

Heat 1 tbsp oil in a pan.Add mustard seeds and let them splutter.
Add the cumin seeds and black gram dal and let them fry for a few seconds till brown.
Now add the curry leaves,chopped onions,ginger and green chillis and fry till transparent for 3-4 mts.Dont brown it.
Now add the mashed tomato pulp and salt.Mix well.Let it cook for 5 minutes on medium heat.
Turn off heat and garnish with chopped fresh coriander leaves.
Serve with hot rice or rotis.

Health Benefits of Tomatoes:
According to ayurveda, tomato is sour, warm, a stimulant, an appetiser, laxative, anti-flatulent with curative effects in low-appetite, controlling excessive fat and blood impurities. It also cures piles, jaundice, weakness and fever and prevents constipation. Tomato is a good source of iron,potassium, B- carotene (vitamin A) and vitamin C.It is very low in calories and is an important food in weight reducing diets and with less carbohydrate content makes it a good vegetable or fruit for diabetics and weight watchers.Lycopene, a very powerful antioxidant,is present in tomatoes and has been found to be beneficial in preventing prostate cancer.

Food Cuisine
Indian Cooking
Andhra Recipes

Tomato Iguru Pachadi – Tangy chutney lightly seasoned with spices

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  tomatoes


  • Lera

    Sailu, love this yummy & tangy tomatoes pachadi especially, with hot steaming Rice & chilli sago wafers. Thanks for sharing this recipe 🙂

  • Tina Jennifer D’Silva

    Wow Sailu.. thats kind of an Indian Salsa ..I guess… I am definitely gonna try this for my next gathering with friends…

  • CJ’s Food & Discovery

    Hi Sailu,

    Tomato dip in a salt is one of my favorite during my childhood. It’s very healthy too so I won’t mind having tomato everyday. I never had one this before – looks yummy!

    Have a nice weekend!

  • sailu

    Absolutely right,Lera..:)

    Your friends are gonna love it,Tina.

    Its a regular veggie/fruit in my home,CJ.

    Do let me know how it turns out,Priya.

  • Priya Balabhaskaran

    This recipe looks yummy:) I am going to try it today. I was wondering what to do with the tomatoes. Thanks for sharing this recipe:)

  • Bhale Budugu

    real good posts

  • Paz

    I repeat the comments above: Yummy! Thanks for the recipe, Sailu! I


    P.S. I liked to read all the healing properties that the tomatoes have. Excellent!

  • Mistress of spices wannabe

    Hi, I was wondering if you know about the healing properties of indian spices, i am intruiged. Thanks. please reply to:

    rather than this as i may forget the site and not be able to read my reply. Thanks. xxx

  • Sirisha

    I had some tomatoes waiting in the refrigerator to be used up quickly, when I found your iguru pachadi recipe. Initially, it seemed like a recipe that has been constructed only part way through, almost like a base/gravy to which some other vegetable has to be added, but this went very well with dosas! The tangier the tomatoes, the better the dish!