Tomato Pachadi with Coconut-Green Chilli Paste

Tomato Pachadi

We can never have enough pachadi and raita. Cooling and refreshing, they are prefect on a hot Summer’s day. Tasty and delicious, they are an excellent way to include yoghurt in your diet and to include another vegetable in your daily mix of food. Indian food is an excellent vehicle for including more veg in your meals than you ever thought possible.

Similar recipes include Poha Yoghurt Pachadi, Tomato Raita with Lemon-Chilli Paste, Pomegranate Raita and  Bitter Melon Pachadi.

Browse all of our Pachadi and Raita recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn recipes.

Tomato Pachadi

Tomato Pachadi

2 ripe red tomatoes, chopped into uniform pieces
1 cup yoghurt
2 green chillies, chopped coarsely
1 tspn grated coconut (fresh) or frozen
0.5 bunch coriander leaves
0.75 tspn mustard seeds
1 Tblspn ghee or Indian light sesame oil
sea salt to taste

method
Grind the coconut, green chillies and 0.25 tspn mustard seeds to a paste. Set aside.

Heat the ghee or oil in a kadhai and add the remaining mustard seeds. As they crackle, add the chopped tomato and saute for a few minutes.

While this is cooking, beat the yoghurt with some salt. Add the ground coconut-chilli paste to the yoghurt then mix in the sauteed tomatoes. Garnish with coriander leaves.

Serve and enjoy.

recipe notes and alternatives
In the photo some of the paste was kept aside for a garnish and it was drizzled with home made turmeric oil.

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