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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: http://maneadige.blogspot.in/
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