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Tomato Pachadi in Coconut and Curd Recipe

Tomato Pachadi in Coconut and Curd is a popular Indian Pickles-Chutneys
Author :
 
On :
Monday, 24 July, 2017
Category :
Vegetarian Recipe
Course :
Pickles-Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 4 - Tomatoes
  • 1/2 cup - coconut, freshly grated
  • 3 - Green chillies
  • 1/4 tsp - Cumin seeds
  • 1/2 cup - thick curds
  • 1/4 tsp - Turmeric powder
  • 1 tsp - Red Chilli powder
  • salt to taste
  • To Garnish:
  • 5 - Curry leaves
  • 1/2 tsp - Mustard Seeds
  • 3 - Red Chillies
  • 1 tsp - Coconut oil
  • How to Make Tomato Pachadi in Coconut and Curd:

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




     

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