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Green Tomato Pacahdi with a Crunch

Nandita Nataraj
Course Condiments
Servings 2 cups


  • Sesame seeds- 3tbsp
  • Cumin seeds- 1tbsp
  • Oil- 1tbsp
  • Fenugreek seeds- a pinch
  • Green chili- 2 finely chopped
  • Green tomatoes- 6 medium sized, Finely chopped
  • Tamarind pulp- 1tbsp* see notes
  • Turmeric powder- 1/4tsp
  • Jaggery or brown sugar- 1-1/2tsp
  • Salt to taste
  • For the seasoning:
  • Peanut oil or any other oil- 2tbsp
  • Mustard seeds- 1/2tspn
  • Ural dal- 1/2tspn
  • Curry leaves- 1 sprig
  • Red chili flakes- 1/2tsp
  • Asafetida- A large pinch


  • Dry roast the sesame seeds and the cumin seeds separately and set aside
  • Heat oil in a pan and add the fenugreek seeds, once they turn brown add the green chili and chopped tomatoes and fry for a min.
  • Add turmeric, salt and jaggery and tamarind pulp and cook covered for 10-12min or till the water is completely evaporated. Take off the heat and set aside to cool.
  • Blend the roasted sesame seeds and the cumin seeds to a fine powder in a blender jar. Add the cooked tomato mixture to the powdered sesame seed mixture and blend to a fine paste.
  • Transfer the contents from the blender jar to a clean bowl and set aside.
  • Heat oil in a pan and add the mustard seeds. Once they sputter add the urad dal and fry till they turn brown.
  • Add the curry leaves, red chili flakes and fry till the curry leaves turn crisp. Stir in the asafetida and take off the heat.
  • Add the seasoning mixture to the prepared pachadi serve immediately.
  • Notes:
  • The tamarind pulp can be skipped if the tomatoes you are using, are sour.
  • The red chili flakes can be substituted with red chili.