Tomato Pachadi? Isn't that supposed to be a South Indian dish? Yes, absolutely. Even though it is obvious that I am a typical Punjabi, this cannot keep me from trying different cuisines.. But pachadi? really? That was my sister's reaction when I said I want to try something like this.. Basically because I saw an overflow of Onam Sadaya recipes in the past weeks, I was inspired to try out the varied version of the north Indian raita, a yoghurt side dish.
The original name goes to "Thakkali Thayir Pachadi", actually meaning tomatoes in a mildly spiced yoghurt and coconut gravy. I was sceptical initially because of the different way this is prepared that the regular raitas we prepare, and also I am not a very experimental person, specially when it comes to food. But I still decided to give it a try, and whoa! another successful experiment in my kitchen.. Ting Tin Trinnn !!
Yoghurt (beaten): 1 cup
Green chilli (chopped): 1
Mustard seeds: 1 tsp.
Curry leaves: a few
Dried red chilli: 1
Tomato (finely chopped): 1
Salt to taste
Cooking oil (I used olive oil, but I hear coconut oil tastes the best): 1 tsp.
- Grind together 1 tsp. yoghurt, 1/2 tsp. mustard seeds and green chilli. Mix this with the remaining yoghurt. Keep aside.
- Add the finely chopped tomatoes and salt to the yoghurt and mix well. Keep aside.
- Heat oil on medium flame and temper mustard seeds, curry leaves and the red chilli. Let cook for about 2 minutes on medium flame so that the mustard seeds get cooked and do not leave raw taste in the pachadi.
- Pour this mix over the yoghurt with tomatoes and mix well. Serve.