Tomato Curd Pachadi

Tomato Curd Pachadi is a South Indian dish made with tomatoes, yogurt, and various spices. It is a refreshing and tangy side dish that pairs well with rice or roti.

Tomato Curd Pachadi

Recipe by S Kamala
0.0 from 0 votes
Course: Pachadi(Salad)Cuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



Discover the delightful flavors of Tomato Curd Pachadi, a South Indian recipe featuring tomatoes, yogurt, and aromatic spices. Perfect for rice or roti!


  • 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


  • 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.

Recipe Video


  1. Hi,

    This will go with chappathi or rice?

  2. 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.

  3. 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.

  4. sudhamani.ks

    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

  5. hi….
    have tried few f ur recipes and turned out nice… am an amateur cook n find ur website very useful… thank u

  6. i always look at this to do any recipe. it is very helpful .Hi

  7. 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 .

  8. 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

  9. Good and simple and tasty recepes

Leave a Comment

Your email address will not be published. Required fields are marked *