Tomato Pachadi in Coconut and Curd

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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

  • 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.

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