Introduction of Tomato Pachadi curry with Aloo & Cauliflower

There are recipes, and then there are revolutions. This Tomato Pachadi Curry — a fusion of classic South Indian chutney and a light vegetable curry — is one of the most talked-about dishes of 2025. From the kitchens of Andhra Pradesh to IBS-friendly diet plans, this dish is healing bellies and winning hearts. Let’s explore why this humble yet powerful curry featuring aloo and cauliflower has gone v

What is Tomato Pachadi Curry ?

Traditionally, tomato pachadi (or pachhi) is a tangy, raw or lightly cooked South Indian chutney made with tomatoes, mustard seeds, moong dal, and red chilies. In this viral twist, we turn that flavorful base into a gentle curry by adding boiled aloo (potato) and cauliflower, making it suitable for those following a gut-friendly, IBS-safe, and weight-loss-focused diet.

7 Reasons Why Tomato Pachadi Curry Went Viral

1. It’s an IBS-Friendly Curry

Gut health is trending, and this curry ticks all the boxes: no heavy spices, no onion/garlic (optional), and highly digestible veggies like cauliflower and aloo.

2. South Indian Roots Meet Modern Fusion

People love tradition with a twist. This dish preserves the integrity of tomato pachadi while giving it a curry-style transformation.

3. It’s Incredibly Easy to Make

No pressure cookers, no deep frying, no masala grinding. Just a few basic ingredients and under 30 minutes.

4. Viral Potential on Social Media

That red chutney glow with mustard tadka, sizzling in the pan, is pure food porn. It pops on camera, especially in Reels and Shorts.

5. Cauliflower & Aloo Make It Filling but Light

This curry satisfies like comfort food but doesn’t bloat. Perfect for dinner or lunch with dosa or rice.

6. It’s Gluten-Free, Vegan, and Sattvic

Whether you’re on a weight-loss journey, avoiding gluten, or following a Sattvic path, this recipe fits all.

7. Balanced Flavors = Addictive

The tangy pachadi, the mellow potato, and the fibrous cauliflower create a flavor balance that’s both addictive and soothing.

Ingredients for Tomato Pachadi Curry

For the Pachadi:

• 2 large tomatoes
• 1 tbsp Urad dal
• 1 tsp coriander seeds
• 2 dry red chilies
• 1 whole garlic pod
• 3 Small Onion
• 1 inches ginger
• 2 tsp Olive oil
• 2 tsp Raw Peanuts
• 1 tsp Cumin Seeds
• 1 tsp Fenugreek Seeds
• Salt to taste

For the Curry:

• 1 cup boiled cauliflower florets
• 1 medium potato, boiled and chopped
• 1/4 tsp turmeric
• 1 tsp Red chili Powder (for color )

How to make Tomato Pachadi curry with Aloo & Cauliflower

Step 1 – Making the Dry Mixture 

In a Pan Dry Roast the below Ingredients and after Roasting Put aside few minutes

A) 1 tsp Coriander Seeds

B) 1 tsp Cumin Seeds

C) 1 tsp Fenugreek Seeds( Methi )

D) 2 tbsp Raw Peanuts

E) 2 tbsp Udar Dal

F) 2 big dry red chili

Make powder with little bit of salt . And set aside .

Step 2- Making the Tomato Paste

In a Pan put 1stp Olive oil . Add below Ingredients and fry them with little bit of salt until it’s cooked .

A) 2 large Tomato (cut in to pieces

B) Cut 3 Small onion in Diced

C) Remove Ginger Skin and Cut in to small Pieces ,Same As  Garlic .You can don’t have to remove the garlic skin if You want, I didn’t do that . Just cut in Half .

D) In a Pan add Olive Oli ,After heating add tomato , onion, ginger ,garlic . Fry them in a low hit with little bit of salt until all ingredients are properly cooked .

E) Set side until it’s cold.

Make a paste with dry ingredients that we make before.

Step 3 :- Main Tomato Pachadi with Aloo and cauliflower 

A) Boil some water and add diced Potato (Aloo) and Cauliflower with little bit of salt . Boiled them for 5 min , Then Drain the water

B) In a Pan add olive oil . Then add the half boiled Potato and cauliflower . Fry them for few minutes . Add that Tomato paste stir them for 2 min.

C) Add water as per your requirement .Cover the lid and cook them until it’s done .

How to Eat it 

• With dosa, idli, or rotis
• Or I eat with Freshly make rice and ghee . You can have papadum with this dish too .

You can eat with this 5 Powerful Benefits of No Onion No Garlic Dal

Final Thoughts about Tomato Pachadi Curry with Aloo and Cauliflower

This Tomato Pachadi Curry with Aloo & Cauliflower is more than viral hype — it’s a therapeutic recipe grounded in Ayurveda, tradition, and modern gut health science. It’s affordable, accessible, and versatile.

Don’t just scroll past — try it once. Because the next big thing in your kitchen could be a humble chutney turned into a viral sensation.

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## 📺 Watch the Recipe Video
Enjoy the full step-by-step cooking demo here:

Tomato Pachadi Curry with Aloo & Cauliflower

Urmi Banerjee

A gut-healing, IBS-friendly South Indian tomato pachadi transformed into a fusion curry with cauliflower and aloo. Light, delicious, and viral in 2025.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course dinner, Lunch

Cuisine Indian, Indian Fusion

Servings 2

Calories 120 kcal

Equipment

• 1 Stainless Steel Wok with Lid
• 1 Spatula
• 1 Mixer Grinder

Ingredients

  

• Group 1: For the Pachadi
• 2 large tomatoes
• 1 tbsp urad dal
• 1 tsp coriander seeds
• 2 dry red chilies
• 1 whole garlic pod
• 3 small onions sliced
• 1 inch ginger chopped
• 2 tsp olive oil
• 2 tsp raw peanuts
• 1 tsp cumin seeds
• 1 tsp fenugreek seeds
• Salt to taste
• Group 2: For the Curry
• 1 cup cauliflower florets boiled
• 1 medium potato boiled and chopped
• 1/4 tsp turmeric
• 1 tsp red chili powder for color

Instructions

 

• Heat the pan. Add urad dal, coriander seeds, cumin, fenugreek, peanuts, and red chilies. Sauté until its change color
• Add chopped tomatoes, garlic pod, onions, ginger, and salt. Cook until soft.
• Let it cool and blend into a smooth paste.
• In another pan, heat oil and pour in the blended pachadi.
• Add turmeric and red chili powder. Mix well.
• Add boiled cauliflower and potato. Mix gently.
• Simmer for 5–7 minutes. Adjust salt if needed.
• Garnish and serve hot with dosa or rice.

Video

https://youtu.be/ipmr0YWMlB8

Notes

- You can skip onions and garlic to make it fully sattvic.
- For extra gut support, serve with steamed rice and jeera water.
- Store in the fridge for 1 day. Best eaten fresh.

Keyword IBS friendly food, IBS Indian meal,, Tomato Pachadi Curry, Cauliflower Potato Curry, IBS Recipe, Viral Curry, Weight Loss Indian Food

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