Thakkali Thayir Pachadi | Tomato Pachadi

Pachadi is a yogurt and coconut based of Kerala cuisine with either a fruit or vegetable like tomato, pineapple, cucumber, ladies finger (bhindi), beetroot, pumpkin etc. It is an inevitable part of any sadya, even though it is served in a small portion. I have already posted vendakka (bhindi) pachadi, beetroot pachadi and cucumber pachadi , so today I’m sharing pachadi/kichadi with tomato.  

Tomato pachadi is a very simple and quick pachadi recipe that you can make for any sadya. Not just for sadya, you can make this pachadi when you want to make a simple light lunch and serve with rice and any thoran/mezhukkupuratti (stir-fry) of your choice. It goes well with chapathi too. So try this easy pachadi for this year’s Ona sadya.

Thakkali Thayir Pachadi

Tomato in a mildly spiced yogurt and coconut gravy

Print Pin Recipe

Servings 2 – 3

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Ingredients

• 1 large tomato
• ½ cup thick curd
• Salt to taste

To grind

• ¼ cup grated coconut
• 2-3 green chillies
• ½ tsp mustard seeds
• 1 tbsp curd

To temper

• 2 tsp coconut oil
• 1 tsp mustard seeds
• 1-2 dry red chillies
• Few curry leaves

Instructions

• Cut the tomato into small cubes. Add little salt and set aside. Whisk the curd until its smooth.
• Grind together coconut, green chillies, mustard, curd to a slightly coarse paste adding little water if needed.
• Add this ground coconut paste to the whisked curd and mix well. Add the tomato, salt and mix well.
• Heat oil in a small pan and add mustard seeds. When it crackles, add red chillies, curry leaves and pour into the pachadi.

Notes

• Adjust green chillies according to your spice level.
• You can use any cooking oil for tempering, but coconut oil gives the best taste.

Course: Side Dish

Cuisine: Indian

Keyword: Pachadi Recipes, Sadya Recipes