A pachadi or what would more commonly be called a chutney, is the most potent part of a regular Andhra meal. My mother-in-law can make a delicious pachadi out of almost anything, and this normally ends up being the highlight of any meal. Pachadis can be enjoyed with steaming hot rice, mixed in with generous dollops of ghee or with the usual tiffin fare of idlis, dosas, upma and so on. Although small, in terms of serving size, Pachadis have the power to both enliven the most humdrum fare as well as to embellish the more elaborate festive spread. They’re also normally loaded with essential vitamins and minerals and, when served with breakfast, wake one up as little else can!

Here are 2 variants of one of my favourites – the delicious, tangy tomato pachadi! Both versions taste good with rice or tiffin – the first is one that requires a little more time and effort but lasts up to two weeks in an air-tight container while the second, which we call the ‘instant version’ at home, requires less time and effort, lasts up to two days and needs refrigeration.

Longer-Lasting Tomato Pachadi

Requires: 8 medium sized fresh country tomatoes roughly chopped, 75 grams tamarind, 1 cup groundnut oil, 3 tsp mustard, 4 whole red chillies, 2 tsp. asafoetida or hing, 1/2 cup salt, 1/2 cup red chilli powder, 1 tbsp roasted methi seed powder (seeds to be roasted to a nice chocolaty colour and ground fine)

Heat oil in a kadhai, add mustard, hing and red chillies; when the seeds start to sputter, add quartered tomatoes; when the tomatoes become watery, add tamarind and cover, cook on a medium flame, when the mixture turns pulpy, add salt and red chilli powder and mix in well, then add roasted methi powder; mix in, simmer for a few minutes and take off flame; Store in air-tight jar on cooling.

Instant Tomato Pachadi

Requires: 4-5 medium sized fresh country tomatoes roughly chopped, Oil for the seasoning (about 3-4 tbsp), 1 tsp urad dal, 1 tsp mustard, a generous pinch of hing, 7-8 methi seeds, 10 whole red chillies, 1 or 2 fresh green chillies, salt to taste, 30 gms tamarind soaked in water for a couple of hours to soften, some sprigs of fresh coriander)

Cook tomatoes in a kadhai in a tsp of oil till they are nice and pulpy (juicy but not watery); when done, take off flame and prepare seasoning – in a small popu or tadka pan, heat remaining oil and when hot add urad dal, mustard, hing, methi seeds, red and green chillies (split green chillies before adding to hot oil to prevent them from bursting); blend the seasoning together with salt and tamarind until you have a fine paste; add tomato pulp and coriander and run the mixer again for just a few seconds so you get a pachadi that has a nice chunky texture.

Note: We like to use the Everest Tikhalal (Spicy Red) red chilli powder for taste and colour to our pachadis. If you’d like just colour but less spice, you could try Everest Kashmiri Lal.