A quick and straightforward 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 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 know onion raita is pretty easy and simple. But this a great alternative and I love the fresh ground coconut green chilly paste.
So here is the super simple tomato-curd raita or pachadi,
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 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 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 pachadi.
That’s it. Yummy tomato pachadi is ready.
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.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Servings: 3
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
- 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.
- Beat the yogurt 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 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.
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