Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
3
votes
Tomato Curd Raita With Coconut| Thakkali Thayir Pachadi With Coconut
Simple and quick tomato raita prepared with freshly ground coconut-green chili paste and curd/yogurt. A great side for the variety-rice recipes.
Prep Time
15
minutes
mins
Cook Time
5
minutes
mins
Total Time
20
minutes
mins
Course:
Side Dish
Cuisine:
South Indian
Keyword:
thakkali thayir pachadi, tomato raita
Servings:
4
Calories:
110
kcal
Author:
Srividhya G
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
Calories:
110
kcal
|
Carbohydrates:
10
g
|
Protein:
4
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
8
mg
|
Sodium:
692
mg
|
Potassium:
357
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
884
IU
|
Vitamin C:
41
mg
|
Calcium:
94
mg
|
Iron:
1
mg