A typical Kerala-style tomato pachadi, this dish is a delicious and quick-to-make accompaniment that pairs well with rice and ghee or rice and sambar.
Ingredients
- 2pieceTomato (big size)
- 4pieceGreen chilly
- 4tbspGrated coconut
- 1/4tspMustard seed
- 1tbspOil
- 1/2tspMustard
- 2pieceDried chilly
- 1/2pieceOnion
- 1sprigCurry leaves
- 5tbspCurd
- Salt to taste
How to make Tomato Pachadi
Grind the coconut along with green chilly and 1/4 tsp mustard seed. Do not grind to a fine paste.
Heat a pan and add oil. When the mustard pops, add onion and sauté for 2-3 minutes.
Add dried chilly and curry leaves.
Add the coconut paste, tomato pieces, and salt.
Boil for 4-5 minutes until the raw taste of coconut and tomato gone.
Turn off the flame and add whipped curd. Mix well.
Serve with rice and ghee or rice and sambar.
Tips & Tricks
Ensure not to grind the coconut paste too finely to retain texture.
Gayatri
(@rene121)
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