Tomato Pandu Mirchi Pachadi
Tomato Pandu Mirchi Pachadi Recipe is a traditional spicy chutney or dip from the Indian state of Andhra Pradesh. It is typically made with tomatoes, red chilies, and tamarind, along with other ingredients such as garlic, cumin, mustard seeds, and curry leaves.
To prepare the pachadi, the ingredients are first cleaned with water, dried without any moisture and then ground into a smooth paste using a mortar and pestle or a blender. The resulting chutney has a tangy and spicy flavor that makes it a perfect accompaniment to rice, roti, or any other Indian bread.
“Pandu Mirchi” refers to the red chili used in the recipe, which is a type of chili commonly found in Andhra Pradesh. “Pandu” means “ripened” in Telugu, the language spoken in Andhra Pradesh, and the name refers to the fact that the chili turns red as it ripens.
Tips to make the perfect Tomato Pandu Mirchi Pachadi Recipe:
Choose the right ingredients: Use ripe and fresh red chiles for the best flavor. Use fresh and the right quantity of tomatoes for the desired level of tanginess.
Keeping moisture free: Cleaning and drying the pandu mirchi will enhance the shelf life of our recipe.
Proper grinding: Use a mortar and pestle or a blender to grind the ingredients to a smooth paste. Do not over-grind as it may result in a watery chutney.
Temper the chutney: The tempering of mustard seeds, cumin seeds, and curry leaves in oil adds a layer of flavor to the chutney. Make sure the whole paste is cooked perfectly making the oil ooze out.
Adjust seasoning: Taste the chutney and adjust the salt and spiciness as needed. You can also add a small piece of tamarind for a tangy flavor.
By following these tips, you can make a perfect and flavorful Tomato Pandu Mirchi Pachadi.
You may also like to check other recipes:
Gongura Pandu Mirapakaya Nilva Pachadi,
Tomato Pandu Mirchi Pachadi
TomatoPandu Mirchi Pachadi is a traditional spicy chutney or dip from the Indianstate of Andhra Pradesh.
Ingredients
- Tomato – 500 gms.
- Pandu Mirapakaya/ red chillies – 250 gms.
- Fenugreek seeds – 1 tbsp.
- Mustard seeds – 1 ½ tbsp.
- Cumin seeds – 1 ½ tbsp.
- Tamarind – ½ cup. fist full
- Garlic cloves – 1 cup
- Chana dal – 1 tbsp.
- Moong dal – 1 tbsp.
- Dry red chilies – 7 No.
- Curry leaves – 2-3 tbsp.
Instructions
- Cut pandu mirapakaya (red chilies) in half and tomatoes in quarters.
- Dry roast fenugreek seeds, 1 tablespoon mustard seeds, and 1 tablespoon cumin seeds in a skillet over low heat. Transfer to a different plate. Allow it to cool.
- Heat a little oil in a pan and add the dry red chilies, roasting them until tender. Transfer to a different plate.
- Add a bit more oil and the tomatoes and simmer for a few minutes. Cook for a few minutes after adding the tamarind and closing the lid.
- Transfer dry roasted spices to a mixer grinder while tomatoes are cooking. Grind to a fine powder.
- In a mixer grinder, combine red chiles, roughly 20 garlic cloves, crystal salt, and produce a soft paste.
- Heat a small amount of oil and add the chana dal, moong dal, mustard seeds, and cumin seeds.
- Stir in the remaining garlic cloves, dried red chilies, and curry leaves. Mix this seasoning into the tomato pandu mirchi pachadi.
Recipe Video
How to make tomato pandu mirchi pachadi:
1. Slice pandu mirapakaya (red chilies) into two halves and tomatoes into four halves.
2. In a pan dry roast fenugreek seeds, 1 tbsp. mustard seeds and 1 tbsp. cumin seeds on low flame. Transfer to another plate. Let it cool.
3. Add little oil and put dry red chilies and roast for a while till they turn soft. Transfer to another plate.
4. Put a little more oil and add tomatoes and cook for a while. Add tamarind and close the lid and cook for a while.
5. While tomatoes are being cooked, transfer dry roasted spices in a mixer grinder. Grind to soft powder.
6. Put red chiles in a mixer grinder, add approximately 20 No. garlic cloves, crystal salt and make a soft paste.
7. Add cooked tomato paste along with chilli paste and add fenugreek-mustard powder and mix well.
8. Heat little oil and put chana dal, moong dal, mustard seeds and cumin seeds.
9. Add remaining garlic cloves, dry red chilies, curry leaves. Put this seasoning over tomato pandu mirchi pachadi and mix well.
