Canned Tomato Pachadi (Andhra style)

This mouthwatering Andhra style canned tomato pachadi recipe uses canned or tinned tomatoes for next-level tangy sweet flavour. It comes together super quick and easy. Learn how to make this easy, beginner-friendly pachadi packed with a warm, earthy aroma of garlic, heat of chili powder, and pungent mustard seeds.

Tomato pachadi was a staple in our household growing up, and it was so popular in my family’s ancestral home that I have many joyful childhood memories of eating it with cousins and aunts.

This mouthwatering tomato pachadi condiment added a delightful tangy punch to our meals. I’ve always loved the interplay of flavours in tomato pachadi – the warm and earthy aroma of the garlic, the heat from the chili powder, the pungency of mustard seeds all coming together in a luscious tomato gravy.

However, fresh tomatoes tend to be hit or miss in terms of flavour and quality due to their seasonality. I have been living abroad for a number of years now and tomatoes get extremely expensive during the winter months. So I decided to experiment using canned or tinned tomatoes instead. Let me tell you, the results were phenomenal! The canned tomatoes lent a deeper, richer tomato flavour and creamy texture to the quick tomato pachadi recipe. I could tell you more about it but why don’t you try making tomato pachadi yourself with canned tomatoes? And the bonus is there is no need to add jaggery. Experience the magic of tinned tomato pachadi recipe below!

Ingredients required for Tomato Pachadi

• 🍅 🥫Canned Diced Tomatoes: The base of this pachadi packed with rich, bold tomato flavour and luscious texture from the canning process
• 🌶️ Chili Powder: Provides a vibrant red color and infuses this condiment with a delightful heat/piquancy. Allows customizing spice level to taste.
• Mustard Seeds: Popping them in oil releases a nutty, pungent aroma. This amplifies the overall flavour impact of the dish.
• Hing: Hing, also known as asafoetida, adds a unique dimension to curries with its distinctive properties. It acts as an Umami booster, enhancing the savoury depth of a curry, adding a richness that can be addictive. Freshly ground hing has a strong, sulfuric aroma that can be off-putting at first. However, when cooked, it mellows into a complex, onion-like flavour with hints of garlic and leeks. It also helps to harmonize and balance the other spices in the dish, creating a more cohesive taste.
• 🧄 Garlic: Its sharpness brings out the sweet and tart tomato flavours. Garlic also thickens the gravy. Garlic’s thickening effects are due to its capacity to release starches and other carbs when cooked.
• Oil: You can choose any cooking oil of your liking. We prefer sunflower oil (neutral flavoured) for this recipe.

Step-by-Step Method for Cooking Tomato Pachadi with Canned Tomatoes

In a large kadai, add up to 4 tbsp of cooking oil over medium heat. Once hot, add 1 tbsp of mustard seeds and wait until they splutter.

Adjust the heat to low or sim before adding 1 whole bulb of finely chopped Garlic 🧄. Saute for a few seconds and be ready to add tinned tomatoes.

Add one tin ~ 400gm canned tomatoes and combine. Now adjust the heat to medium again and cook for 1½ minutes. You can choose to mash tomatoes lightly with the back of your ladle if you desire. I didn’t for this recipe. You can now add some salt

Stir in the salt and simmer for 2 minutes. Now add ½ tbsp hing and stir well cooking for another 2½ minutes. The oil will start coming up in the gravy.

Tempering

In a small tadka pan, heat 2 tbsp oil. Add 1 tbsp Kashmiri chilli powder and then turn off the flame.

Add another tbsp of kashmiri chilli powder now, followed by ½ tbsp of turmeric powder. Mix that well in the hot oil for a few seconds.

Pour the tempering over the spicy tomato gravy. Let it simmer for 2 – 4 minutes.

Remove from heat and serve this authentic South Indian canned tomato pachadi alongside rice or rotis!

The Benefits of Using Canned Tomatoes for Pachadi

➡️ Canned tomatoes tend to be softer and more broken down than fresh tomatoes since they have been heat processed for canning. This can result in a smoother, more saucy texture in the finished pachadi.

➡️ High quality canned tomato products are picked and packed at peak freshness, so they may have good flavour even when out of season fresh tomatoes lack flavour. This can actually enhance the taste of the finished dish.

➡️ Since canned products are pre-cooked, the pachadi comes together quickly. It may take less time to simmer and meld flavours compared to using raw fresh tomatoes.

➡️ Convenience: Canned tomatoes are readily available throughout the year and require no prepping or chopping, making them incredibly convenient for busy cooks.

➡️ Long shelf life: Tinned tomatoes have a much longer shelf life than fresh tomatoes, allowing you to keep them on hand for whenever you crave a delicious tomato pachadi.

➡️ Budget-friendly: Canned tomatoes are often cheaper than fresh tomatoes, making them a cost-effective option for preparing tomato pachadi, especially in larger quantities.

Tips for Making Delicious Tomato Pachadi with Canned Tomatoes

• Look for BPA-free canned tomatoes for maximum safety.
• Go for certified organic tinned tomatoes for best flavour and nutrition.
• Adjust chili powder to preference.
• Use Rock salt for the best flavour

Mistakes to Avoid When Making the Pachadi

Here are some of the common mistakes people make when making tomato pachadi:

⚫ Overcooking: Simmering the tomato mixture for too long can result in a thick, pasty pachadi with a burnt taste. Aim for a slightly thickened consistency with visible tomato chunks.

⚫ Under-seasoning: Pachadi is all about balancing sour, and spicy flavours. Taste the mixture frequently as you cook and adjust the seasonings as needed.

⚫ Using bland tomatoes: Whether using fresh or tinned, the quality of tomatoes significantly impacts the pachadi’s taste. Choose flavourful, ripe tomatoes for the best results.

⚫ Adding water: Pachadi should naturally thicken as it cooks. Adding water dilutes the flavour and results in a watery consistency.

⚫ Adding spices too early: Certain spices, like turmeric, lose their potency when cooked for extended periods. Add them towards the end of the cooking process to preserve their flavour and aroma.

⚫ Using too much oil: While oil is essential for tempering, using too much can make the pachadi greasy and heavy.

⚫ Not tempering the pachadi: Tempering adds a crucial layer of flavour and aroma to the pachadi. Be sure to heat oil with mustard seeds, curry leaves, and dried red chilies before adding it to the cooked tomato mixture.

⚫ Not letting the pachadi rest: Allow the pachadi to cool and rest for at least 30 minutes before serving. This allows the flavours to develop and meld together.

Storage Options

Pachadi should be stored in an airtight container in the refrigerator for up to 3-4 days. Avoid reheating it multiple times, as it can affect the taste and texture.

Recipe Card for Canned Tomato Pachadi