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.

Ingredients:

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

Procedure:

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.