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Instant Tomato Pachadi Recipe

Instant Tomato Pachadi is a popular Indian Side-Dish
Author :
On :
Tuesday, 18 July, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Servings :
Serves 4
Rated 3 based on 100 votes


  • 5 - Ripe Tomatoes
  • A few Green chillies
  • Coriander leaves, to garnish
  • 1 tsp of powder - asafetida, half size of a cherry (if solid)
  • 2 tsp - Mustard
  • 2 tsp - Fenugreek seeds
  • 1 Lemon sized Tamarind ball (to be added with water to make Tamarind water)
  • 2 tsp - Turmeric powder
  • Salt to taste
  • 1 tsp - Rice flour
  • 2 tbsp - Oil
  • How to Make Instant Tomato Pachadi:

    1. Cut the tomatoes into small pieces and keep aside.
    2. In a kadai add the oil, mustard, fenugreek seeds and allow them to splutter.
    3. Add the green chillies and asafoetida.
    4. As the green chillies turn white, add the tomatoes
    5. Allow it to be in the oil for 5 mins till it starts getting softer.
    6. Now add the tamarind water, turmeric powder and salt to taste.
    7. After 10 mins, add about half a litre of water to the rice flour for thickening.
    8. Pour it to the kadai. Mix well.
    9. When it starts to boil garnish with coriander leaves.
    10. Serve the tomato Pachadi with Rotis or Biryani.


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