Tomato Pachadi, How To Make Tomato Pachadi
by Tarla Dalal
The tanginess of tomato and the blandness of fresh curds combine well to cast a soothing spell on the diner.
Take care to use fresh, thick curds for this recipe as the pachadi is likely to become watery otherwise, as the juice of the tomatoes also mixes in with it.
Also do try other pachadi recipes like Red Pumpkin Pachadi , Doodhi Pachadi and Cucumber Pachadi .
Tomato Pachadi, How To Make Tomato Pachadi
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 big tomato
1 cup fresh curds (dahi) , beaten
2 tsp finely chopped green chillies
salt to taste
2 tsp coconut oil or any other refined oil
1 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
8 to 10 curry leaves (kadi patta)
2 tbsp finely chopped coriander (dhania) for the garnish
Method
- Method
- Boil a vesselful of water; add the tomato and cook on a medium flame for 10 minutes or till the tomatoes soften. Keep aside.
- When slightly cool, peel and mash it lightly using a fork. Keep aside.
- Add the curds, green chillies and salt and mix well. Keep aside.
- For the tempering, heat the oil in a small pan and add the mustard seeds.
- When the seeds crackle, add the asafoetida and curry leaves and sauté for a few seconds.
- Pour the tempering over the tomato-curds mixture and mix well. Serve immediately garnished with coriander.
Nutrient values per serving
| Energy | 86 cal |
| Protein | 2.4 g |
| Carbohydrates | 3.3 g |
| Fiber | 0.4 g |
| Fat | 5.8 g |
| Cholesterol | 8 mg |
| Vitamin A | 276.5 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 7.9 mg |
| Folic Acid | 9.7 mcg |
| Calcium | 117.4 mg |
| Iron | 0.2 mg |
| Magnesium | 12.1 mg |
| Phosphorus | 70.1 mg |
| Sodium | 13 mg |
| Potassium | 78 mg |
| Zinc | 0 mg |
Outbrain
A South Indian style raita. Tastes yummy. Only if one dosent' like mustard seeds then you can reduce the amount to half. Otherwise follow the recipe excalty how it is and yield amazing results.