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Thakkali Pachadi Recipe

Thakkali Pachadi is a popular Indian Side Dish
Author :
On :
Friday, 12 August, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 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:

    1. 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.
    2. Cook for about 7-8 mins or until the skin of tomatoes peel off.
    3. Switch off the stove; remove the skin and let it cool for some time.
    4. Meanwhile, grind coconut, cilantro, green chillies, jeera and hing to a smooth paste.
    5. Add as little water as possible.
    6. Add the cooked and cooled tomatoes to the masala paste and blend well.
    7. Transfer the mixture to a separate vessel and boil on stovetop for a few minutes.
    8. Add salt, sugar as required and mix well.
    9. Switch off the stove; add the beaten curd and mix well.
    10. Add water to get the desired consistency.
    11. Temper with mustard seeds, red chillies and curry leaves.
    12. Serve with hot steamed rice.
    13. Recipe courtesy:


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