Tomato Pachadi in Coconut and Curd

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Healthy Baingan Chutney , Best Punjabi Keri ka Achaar, Easy Plain Punjabi Keri ka Achaar

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Ingredients

How to Make Tomato Pachadi in Coconut and Curd

  • Grind to a fine paste freshly grated coconut, cumin seeds and green chillies.
  • Boil the tomatoes, add turmeric powder, red chilli powder and salt.
  • Once the tomatoes are cooked, add the ground paste and stir and boil.
  • Then reduce the flame and add 1/2 cup of thick curds.
  • Stir once again and just bring it to a boil once and keep it aside.
  • For garnishing:
  • Take a kadai and add 1tsp of coconut oil.
  • Splutter mustard seeds, red chillies and curry leaves.
  • Once they splutter, add them to the gravy.
  • Mix well.
  • Serve.