Tomato Pachadi Recipe | Thakkali Pachadi Recipe
Tomato Pachadi, a thick yogurt based dip made with cooked tomato and tempering. Relish this tomato pachadi with Sambar, Rasam or any kuzhambu variety. Learn here how to make this pachadi with step by step pictures and instructions.
Servings: 4 people
Calories: 82kcal
Equipment
- Sauce Pan
- Mixing Bowl
Ingredients
- 2 Tomato Small Size
- ½ Cup Curd 1 Cup - 250ml
- 1 teaspoon Salt
- 1 Pinch Turmeric Powder
For Grinding
- ½ Cup Grated Coconut
- ¼ teaspoon Cumin Seeds
- 2 Green Chili
For Tempering
- 2 teaspoon Oil
- 1 teaspoon Mustard seeds
- 1 Red Chili
- Few Curry leaves
Instructions
Cooking Tomato
- Wash and roughly chop tomatoes and take it to a sauce pan. Add turmeric powder and ¼ cup of water.
- Keep the flame in medium and cook tomatoes for 3-4 mins.
Grinding
- Take the grated coconut, cumin seeds and green chili in a mixer jar.
- Grind it to thick paste by adding 3-4 tbsp. Do not make it to a watery paste. We need thick paste.
Making Pachadi
- In a mixing bowl, add curd and beat well.
- Add the ground coconut spice paste and stir well with curd.
- Next, add salt and cooked tomato mixture. Give a good mix.
Tempering
- Heat oil in a pan. Add mustard seeds and allow it to sputter. Add red chili, curry leaves and give a mix.
- Add tempering to the prepared pachadi and give a mix.
Serving
- Relish the pachadi with Sambar, Rasam or any South Indian Main Course!
Nutrition
Serving: 0.25Cup | Calories: 82kcal | Carbohydrates: 14g | Protein: 3g | Fat: 2g