Tomato Pachadi ( How To Tomato Pachadi )


Added to 10 cookbooks
This recipe has been viewed 10165 times

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.

Add your private note

Preparation Time: 
Cooking Time: 
Makes 4 servings
Show me for 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)
asafoetida (hing)
8 to 10 curry leaves (kadi patta)
2 tbsp finely chopped coriander (dhania) for the garnish

  1. Boil a vesselful of water; add the tomato and cook on a medium flame for 10 minutes or till the tomatoes soften. Keep aside.
  2. When slightly cool, peel and mash it lightly using a fork. Keep aside.
  3. Add the curds, green chillies and salt and mix well. Keep aside.
  4. For the tempering, heat the oil in a small pan and add the mustard seeds.
  5. When the seeds crackle, add the asafoetida and curry leaves and sauté for a few seconds.
  6. Pour the tempering over the tomato-curds mixture and mix well. Serve immediately garnished with coriander.
RECIPE SOURCE : South Indian RecipesBuy this cookbook
Tomato Pachadi ( How To Tomato Pachadi ) has not been reviewed
Tried this recipe?. Post a review! Let everyone know how it turned out.
No critical reviews posted for this recipe
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Unexplored Frontiers of Chinese Cuisine

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email