Tomato Curd Raita With Coconut| Thakkali Thayir Pachadi With Coconut

A simple and quick tomato raita prepared with freshly ground coconut-green chilly paste and curd/yogurt. It is a  great side for sambar rice and also for other variety rice recipes. You can find this recipe on marriage thali’s and also we prepare this on all major festivals. But for me, when I can’t prepare dry curry or gravy curry (kootu) this is the best bet and this is my togo option on those days. I know onion raita is pretty easy and simple. But this a great variation and I love the fresh ground coconut green chilly paste.

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So here is the super simple tomato-curd raita or pachadi,

ThakkaliPachadi      

Ingredients:

  • Ripe Tomatoes – 3 (finely chopped)
  • Curd/Yogurt/Yoghurt – 1 cup
  • To Grind
    • Green Chillies – 2
    • Shredded Coconut – 1/2 cup
    • Water – 3 tbsps (adjust accordingly)
  • Salt – to taste
  • To Temper
    • Oil – 1 tsp
    • Mustard Seeds – 1 tsp
    • Hing – 1 tsp
  • Cilantro and Curry leaves for garnishing

Steps:

  • Grind the coconut and green chillies together into smooth paste by adding little water.
  • I microwave the tomatoes for couple of minutes so that it becomes soft. If your tomatoes are fully ripe and soft, you can skip this step.

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  • Beat the yogurt lightly and to this add the tomatoes, salt, and coconut green chilly paste and mix well.

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  • Now in a separate tadka pan, do the tempering. Heat the oil and once the oil is hot, add the mustard seeds and hing.
  • As they start to splutter, add this to the pachadi.

TomatoPachadi

That’s it. Yummy tomato pachadi is ready.

Notes:

  • Adjust salt and green chillies according to your taste preference.
  • Red chillies can be used too instead of green chillies. I personally prefer green chillies.

ThakkaliRaita

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Tomato Curd Raita With Coconut| Thakkali Thayir Pachadi With Coconut
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 
A simple and quick tomato raita prepared with freshly ground coconut-green chilly paste and curd/yogurt. A great side for variety rices.
Author: Srividhya G
Ingredients
  • Ripe Tomatoes - 3 finely chopped
  • Curd/Yogurt/Yoghurt - 1 cup
  • To Grind
  • Green Chillies - 2
  • Shredded Coconut - 1/2 cup
  • Water - 3 tbsps adjust accordingly
  • Salt - to taste
  • To Temper
  • Oil - 1 tsp
  • Mustard Seeds - 1 tsp
  • Hing - 1 tsp
  • Cilantro and Curry leaves for garnishing
Instructions
  1. Grind the coconut and green chillies together into smooth paste by adding little water.
  2. I microwave the tomatoes for couple of minutes so that it becomes soft. If your tomatoes are fully ripe and soft, you can skip this step.
  3. Beat the yogurt and to this add the tomatoes, salt, and coconut green chilly paste and mix well.
  4. Now in a separate tadka pan, do the tempering. Heat the oil and once the oil is hot, add the mustard seeds and hing.
  5. As they start to splutter, add this to the pachadi.
  6. That’s it. Yummy tomato pachadi is ready. Garnish it with cilantro and curry leaves.
Recipe Notes
Adjust salt and green chillies according to your taste preference.
Red chillies can be used too instead of green chillies. I personally prefer green chillies.

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