Thakkali Thayir Pachadi
Tomato in a mildly spiced yogurt and coconut gravy
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.