Tomato Curd Pachadi is a refreshing and flavorful dish that combines tangy tomatoes with creamy curd. To make it, start by blending coconut, red chili, mustard, and cumin with a bit of water to create a smooth paste. Cook chopped tomatoes with turmeric and salt until softened, then mix in the coconut paste and let it cool. Whisk sugar and salt into curd, then combine with the cooled tomato mixture. For added flavor, heat oil, pop mustard seeds, and sauté with asafoetida, red chilies, and curry leaves. Pour this seasoning over the curd mixture, cover, and refrigerate for at least 30 minutes before serving. Enjoy this vibrant side dish chilled!
It is a refreshing and tangy side dish that pairs well with rice or roti.
Tomato Curd Pachadi Recipe
Tomato Curd Pachadi
6
servings5
minutes5
minutesDiscover the delightful flavors of Tomato Curd Pachadi, a South Indian recipe featuring tomatoes, yogurt, and aromatic spices. Perfect for rice or roti!
Ingredients
Tomato (medium size) – 2
Curd – 1 cup
Turmeric Powder – a pinch
Sugar – 1/4 teaspoon
Salt – 1/2 teaspoon or as per taste
- To grind:
Coconut gratings – 1 tablespoon
Red Chilli – 1
Mustard – 1/4 teaspoon
Cumin (Jeera) – 1/4 teaspoon
- For seasoning:
Oil – 1 teaspoon
Mustard – 1/4 teaspoon
Asafoetida Powder – a pinch
Red Chilli – 1
Curry Leaves – few
Directions
- Using a blender, combine coconut, red chilli, mustard, and cumin with a small amount of water. Blend until it forms a smooth paste. Set aside.
- In a cooking vessel, place the chopped tomatoes. Add turmeric powder, a pinch of salt, and a small amount of water. Cook over medium heat for 2-3 minutes, or until the tomatoes soften.
- Stir in the coconut paste and bring the mixture to a gentle boil. Once boiled, remove from heat and allow it to cool.
- In a separate bowl, add sugar and salt to the curd and whisk until well-combined. Incorporate the cooled tomato mixture into the beaten curd, mixing thoroughly.
- Heat oil in a small kadai. Once hot, add mustard seeds and wait for them to pop. Follow this with a dash of asafoetida powder, red chillies, and curry leaves. Sauté briefly to release the flavors.
- Drizzle this aromatic seasoning over the curd mixture. Cover with a lid and refrigerate for at least 30 minutes before serving.
Hi,
This will go with chappathi or rice?
Hi Vasantha,
This will go well with rice dishes and also with Chapati.
I live in Dehradun and i find this website has very authentic recepies. i can smell all the flavours of Chennai(i grew up there) as i read the recepies.Thanks.
Hi Richa,
Try some recipes and give your feed back.
Just made this, and it is really good! I also have eaten a version of this that is made with “white pumpkin”, that is awesome too. Thanks for the recipe.
Thank you for your kind feed back and the information about making this with white pumpkin. I have to try that too.
Try the same recipe without boiling the coconut paste.(instead of red chilli, use only one green chilli burnt on stove).that is how we prepare in Malnad style
Good information Sudhamani. I will definitely try your method also.
hi….
have tried few f ur recipes and turned out nice… am an amateur cook n find ur website very useful… thank u
i always look at this to do any recipe. it is very helpful .Hi
Hi Mam ,this is the recipe I tasted when I was young and I didn`t know the method to prepare .Thanks a lot I got it .
Hi Raaji,
Hope you will try this recipe and post your feedback.
Hi Raaji,
Hope you will try and post your feed back.
hi mdm. just happen to watch yr authentic recipes and found it really interesting am also deeply interested to try traditional recipes like adhirasam thin is i am unable to do this in the traditional way it turns very hard what went wrong i dont follow could u guide me please awaiting yr tips thanku
Hi Malini,
Please check my post on Adirasam https://www.kamalascorner.com/sweets/adirasam.html
If the jaggery is overcooked, the adirasam will be hard. You have to make soft ball consistency of the pagu. Also the quality of rice flour make it hard. You have to use wet rice flour.
Good and simple and tasty recepes
Thank you Tajeev.