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5 from 2 votes

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. A great side for variety rices.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Side Dish
Cuisine: South Indian
Servings: 3
Author: Srividhya G


  • 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


  • 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.


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