Thakkali Pachadi

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 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: