Categories: sambar/Curry/Huli

Ingredients

• 3 large Tomatoes, quartered
• 2 cups fresh/frozen grated Coconut
• 1 cup sour Yogurt
• 3-4 Green Chillies (Adjust acc to taste)
• 1/4 tsp Turmeric
• 1/4-1/2 tsp Jaggery/Palm Sugar
• Salt to taste
• For Tadka/Tempering:
• 1 tsp Mustard Seeds
• 1 dry Red Chilli, broken into 1 inch pieces
• 1/4 tsp Methi/Fenugreek Seeds
• 10-12 Curry Leaves
• 1 tbsp Oil (preferably Coconut oil or else use vegetable/sunflower oil)

Directions

1. Cut tomatoes into quarters and cook it in ½ cup of water along with turmeric, jaggery and salt to taste for about 7-8 minutes on medium heat.

2. While tomatoes are cooking, take coconut and green chillies and grind them to smooth paste by adding very little water at time.

3. Now add sour yogurt to this coconut-chilli paste and mix well and keep it aside till needed.

4. Once the tomatoes are almost cooked, add this ground paste and mix well. Reduce the heat to medium-low and bring the whole mixture to gentle boil, about 5 minutes. Switch off the flame.

5. Heat coconut oil in a pan and add methi seeds, mustard seeds and dried red chilli pieces. When mustard starts to pop and splutter, mix in curry leave and let it cook for 10 seconds.

6. Transfer this tadka to cooked Tomato Pachidi and mix well. Cover the Tomato Pachidi and let it rest for about 10 minutes before serving so that all the flavours blend well.

7. Serve this delicious Tomato Pachidi/Pachadi hot or warm with rice and enjoy this simple yet delicious meal.

8. ia’s Notes:

9. If possible use Coconut Oil for tadka/tempering. Or else use vegetable or sunflower oil but avoid using any other strong flavoured oils like olive, sesame etc.
10. Tomato Pachidi tastes best when served with Red Rosematta Rice.
11. Make sure that you add very little water while grinding coconut and green chillies to fine, smooth paste.

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