Quick and straightforward tomato raita prepared with freshly ground coconut-green chili paste and curd/yogurt. It is a great side for sambar rice and also for other variety rice recipes.
A thali or full meals in Tamil Nadu / Karnataka is incomplete without raita. You will definitely find raita on all the thali, and even we prepare this on all major festivals. But for me, when I can’t make dry curry or gravy curry (kootu), this is the best bet, and this is my to-go option on those days. I love cucumber raita too.
I know onion raita is pretty easy and simple. But this a great alternative, and I love the fresh ground coconut green chili paste. And of course, this is without any onion and garlic.
So here is the super simple tomato-curd raita or pachadi,
Ingredients required for the raita
- Ripe Tomatoes – 3 (finely chopped)
- Curd/Yogurt/Yoghurt – 1 cup
- To Grind
- Green Chillies – 2
- Shredded Coconut – ½ 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
How to make thakkali thayir pachadi | tomato raita
- Grind the coconut and green chilies together into smooth paste by adding little water.
- I microwave the tomatoes for a couple of minutes so that it becomes soft. If your tomatoes are fully ripe and soft, you can skip this step and just mash them nicely.
- Here are the tomatoes after two minutes of microwaving.
- Beat the yogurt lightly, and to this, add the tomatoes, salt, and coconut green chilly paste and mix well.
- 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 tomato raita.
That’s it. Yummy tomato pachadi is ready.
Recipe Notes
- Adjust salt and green chilies according to your taste preference.
- Red chilies can be used too instead of green chilies. I prefer green chilies.
Explore the other tomato recipes
Tomato Curd Raita With Coconut| Thakkali Thayir Pachadi With Coconut
Ingredients
- 3 Ripe Tomatoes finely chopped
- 1 cup Yogurt
To grind
- 2 Green Chilies
- ½ cup Coconut shredded
- 3 tbsp Water adjust accordingly
- 1 tsp Salt or to taste
To temper
- 1 tsp Oil
- 1 tsp Mustard Seeds
- ½ tsp Hing
- 1 tbsp Cilantro finely chopped
- 5 curry leaves
Instructions
- Grind the coconut and green chilies together into smooth paste by adding little water.
- I microwave the tomatoes for a couple of minutes so that it becomes soft. If your tomatoes are fully ripe and soft, you can skip this step.
- Beat the yogurt and to this add the tomatoes, salt, and coconut green chili paste and mix well.
- 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.
- That’s it. Yummy tomato pachadi is ready. Garnish it with cilantro and curry leaves.
Notes
- Adjust salt and green chilies according to your taste preference.
- Red chilies can be used too instead of green chilies. I prefer green chilies.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
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