Ingredients

• 3 - red, ripe tomatoes, medium sized
• 1/2 to 3/4 cup - grated coconut, fresh/frozen
• 3/4 to 1 cup - curd
• 3 to 4 - green chillies, low to medium spice
• 4 to 5 strands - cilantro
• 1 to 2 tsp - jeera
• A generous pinch of hing
• 1 tsp - sugar (optional)
• Salt as per taste
• 1-2 tsp - ghee/oil
• 1/2 tsp - mustard seeds
• 1-2 - dry red chillies, low spice
• 3-4 - curry leaves

How to Make Thakkali Pachadi

• Chop the tomatoes into half and cook them on stove top with very little water. Just a few teaspoons of water would also be enough.
• Cook for about 7-8 mins or until the skin of tomatoes peel off.
• Switch off the stove; remove the skin and let it cool for some time.
• Meanwhile, grind coconut, cilantro, green chillies, jeera and hing to a smooth paste.
• Add as little water as possible.
• Add the cooked and cooled tomatoes to the masala paste and blend well.
• Transfer the mixture to a separate vessel and boil on stovetop for a few minutes.
• Add salt, sugar as required and mix well.
• Switch off the stove; add the beaten curd and mix well.
• Add water to get the desired consistency.
• Temper with mustard seeds, red chillies and curry leaves.
• Serve with hot steamed rice.
• Recipe courtesy: http://maneadige.blogspot.in/