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Tomato Pachadi Curry

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
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.

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