Friday, April 16, 2010

Tomato Thair Pachadi

Everyone of us makes a tomato raita now and then. Each one of us makes it differently. This version is a typical South Indian version made with coconut. The coconut gives it a unmatched texture and the chillies give it the required sting. It goes well as a dip or a side dish with many Indian entrees.


2 cups thick curds/fat free sour cream
1/2 cup chopped tomatoes pulp removed
2 green chillies
1 tbsp grated coconut
1/2 tsp cumin seeds
chopped coriander for garnish
2 tsp oil
1/4 tsp mustard seeds
1 tsp split urad dal
few curry leaves
asafoetida a pinch
salt to taste


Grind the coconut, cumin seeds and green chillies in a mixer.
In a bowl combine the curds, coconut green chilli mixture and chopped tomatoes.
Add salt to taste .
In a kadhai heat a little oil and temper it with mustard seeds and asafoetida and urad dal(split black gram dal) and curry leaves.
Garnish with chopped coriander and serve it chilled with rice/rotis.
You could also make this raita with chopped cucumber or fried okra.

1 comment:

  1. Hi Priya,
    Instead of grinding the cumin seeds with the cocunut and green chillies, try grinding mustard seeds to get a very different taste.