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Tomato Pachadi
By : Ramya
Category : Tomatoes, Sabzi, Coconut, Yogurt
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
  1. Chop the tomatoes into half and cook them on stove top with very little water.
  2. Just a few teaspoons of water would also be enough.
  3. Cook for about 7-8 mins or until the skin of tomatoes peel off.
  4. Switch off the stove; remove the skin and let cool for sometime.
  5. Meanwhile, grind coconut, cilantro, green chilies, jeera and hing to a smooth paste.
  6. Add as little water as possible.
  7. Add the cooked and cooled tomatoes to the masala paste and blend well.
  8. Transfer the mixture to a separate vessel and boil on stovetop for a few minutes.
  9. Add salt , sugar as required and mix well.
  10. Switch off the stove; add the beaten curds and mix well.

Note:
Add curds ONLY after you switch off the stove. DO NOT boil after adding curds.Add water to get the desired consistency.
Temper with mustard seeds, red chilies and curry leaves; Serve with hot steamed rice and enjoy!

Courtesy: http://maneadige.blogspot.com/

Ingredients:
3 - red, ripe tomatoes, medium sized
1/2 to 3/4 cup - grated coconut , fresh/frozen
3/4 to 1 cup - curd
3 to 4 - green chilies, low to medium spiced
4 to 5 strands - cilantro
1 to 2 tsp - jeera
a generous pinch of hing
1 tsp - sugar (optional)
salt as per taste
1 to 2 tsp - ghee/oil
1/2 tsp - mustard seeds
1 to 2 - dry red chilies, low spiced
3 to 4 - curry leaves
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