Vegetables in yoghurt are easy dishes to prepare, and decidedly delicious. The North Indian versions are raitas, and the South Indian are called Pachadi (or Khichdi in some regions). This recipe is from South India which is renown for its seasonal and simple dishes, devoid of too many spices. Made with minimal ingredients, the food is healthy and tasty.
In this recipe the tomato is simmered to remove the distinct raw flavour of the tomato. It is then pureed and mixed with yoghurt and some spices. It is gentle and special.
Thakkali Thayir Pachadi | Pureed Tomato in Yoghurt with Mustard Seeds
2 cups Indian yoghurt, beaten until smooth
0.5 tspn mustard seeds
5 – 6 curry leaves
1 tspn ghee
sea salt to taste
Simmer the tomato, whole, in water to cover until soft, around 5 mins. Remove the tomato from the water, drain, remove the skin skin and puree in a blender. Mix it with the yoghurt and the salt.
Heat the oil in a kadhai or small pan, and add the mustard seeds. Allow them to pop, then add the curry leaves, and quickly pour the oil and spices over the yoghurt.
Serve and enjoy! Serve as a side dish or as a dip.
recipe notes and alternatives
Green chillies and coconut can be ground with the tomato. Some cumin seeds can be added too.
If your tomatoes are a little sour, a little sugar may be added.