Instant Tomato Pachadi

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 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

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