Although I make varieties of pachadis at home, I gave a variation for my tomato pachadi this time. Pachadi is always made with ground coconut mixed with curd; here I skipped the coconut part as I had a shortfall in my freezer, that’s happening for first time.
I rather found this to be simpler than the usual one i make as the grinding part was elided. This is served for 4 and made in not more than 10 minutes.
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Tomatoes 1 medium sized diced randomly
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Curd 1 ½ cup [mixed with ½ cup water if thick in consistency]
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Curry leaves few springs
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Mustard to splutter
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Red chilly powder ¾ tsp
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Turmeric powder ½ tsp
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Salt to taste
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Oil
Splutter mustard in oil. Add curry leaves and tomatoes and cook for a while till it’s soft and mushy. Add all the powders & stir for a while. Loosen the curd if thick in consistency, add salt to it. Switch off the gas and add curd to the tomatoes with continuous stirring.
Hai Dhanya,
Your tomato pachadi looks really good.I will try this nextday itself.
Thank you fairy!
Dhanya
I never tried curd with tomato. but this looks delicious. surely try this.
Sure, try its rather simple & thanx jasu
Dhanya
Oh..so that’s a Pachadi…yogurt/coconuts are used! I did not know that…though I have enjoyed this at many South Indian restaurants!
Tomato Pachadi looks good…I’d enjoy this with just some rotis…
thanks for a different recipe!
-trupti
Thanx again Trupti,
Ya, but i omited the coconut part here. It would go with rotis, but i feel the better combo is with steaming rice!
-dhanya
Hi Dhanya.
Just found your blog. I was trying to comment on the ragda patties post but the comment option is off
Nice dishes you have here. Ragda patties is my favorite. I love Mumbai, and that too south Mumbai 
-Thanx Archana for making me aware. I did know that it was showing off.
Dhanya