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
Course: Pachadi(Salad)Cuisine: Indian, TamilDifficulty: Easy
Servings
6
servingsPrep time
5
minutesCooking time
5
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.
Recipe Video