sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.

Tomato Chutney Pachadi

Tomato Chutney Pachadi
Colocasia Lotus Flax Nuts Curry

Colocasia Lotus Flax Nuts Curry

Colocasia Lotus flax nuts curry is a delicious combination of 2 healthy vegetables (i.,e., lotus po......

Fish Molee – Meen Moliee Recipe -Kerala Style Fish Stew

Fish Molee – Meen Moliee Recipe -kerala Style Fish Stew

Fish Molee is a famous fish curry from Kerala (South Indian) cuisines. This delicately flavored fish......

Anjeer Halwa Recipe

Anjeer Halwa Recipe

Anjeer Halwa is a rich and mouthwatering halwa recipe made from dried figs and garnished with dry fr......

Pizza Style Egg and Bread Uthappam

Pizza Style Egg And Bread Uthappam

Bread Egg Uttapam recipe of making bread uttapam is really easy and quick as the batter does not nee......

Dal Rangila - Rangeela dal

Dal Rangila - Rangeela Dal

Dal Rangila is super tasty and healthy dish prepared from green leafy vegetables can be included in......

Tomato Chutney Pachadi Recipe, How To Make Tomato Chutney Pachadi Recipe

The easiest tomato chutney / pachadi which does not even need you to use a knife. Goes equally well with hot rice w/ghee, dosa, roti, paratha..

About Recipe

How to make Tomato Chutney Pachadi

(59 ratings)
0 reviews so far
Prep time
Cook time
Total time
0 mins
Tomato Chutney Pachadi
Author : Vahchef
Main Ingredient : Tomatoes
Servings : 0 persons
Published date : November 16, 2016

Ingredients used in Tomato Chutney Pachadi
• Red chilli powder - 3 tablespoons.
• Salt - 1 tablespoons.
• Haldi - 1 pinch.
• Hing - 3 pinch.
• Rai jeera - 1 teaspoons.
• Canned plain diced tomato - 1 can.
• Roasted fenugreek powder (methi powder) - 1 teaspoons.
Pulse the canned dice tomatoes in a blender. Don#39;t puree it, just break it down. Heat good amount of oil in a deep sided pan; when hot add rai, jeera and hing; when they start to splutter add the tomato. Keep the lid of the pan handy as the tomato will splatter madly when you put it in the hot oil. Just cover the pan immediately after ading the tomatoes just until it calms down :) Just let it cook away without lid for about 15 minutes on medium heat. You will notice that the water evaporates and it starts to get slightly thicker. Keep stirring it now and then. Now add haldi, namak, mirchi, and very importantly fenugreek powder. Mix well. cook on a slow flame until oil floats on top and color is bright red. You will love it!!

Cooking with images


Comments & Reviews


You need to login to post a comment. Click here to login.

Recent comments


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter