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Home » Side Dishes » Raita / Pachadi

Published: Jan 7, 2016 · Modified: Jan 27, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Thakkali Pachadi | Tomato Raita

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Complete Indian meal has a raita / pachadi in the menu and it is the cooling factor in the meal. This Thakkali pachadi / Tomato raita is perfect with the spicy Milagu kuzahmbu (pepper stew) and is made with fresh tomatoes and homemade yogurt.

tomato pachadi in a bucket with rest of the meal

I love how a complete meal, be it South Indian or North Indian always has a pachadi / raita in it. When eating a large meal, the yogurt in the pachadi does have a very soothing effect on the tummy.

It is especially useful to people like me who skips the curd rice / Thayir Saadham. Because of our use of yogurt in our everyday diet, we avoid a lot of stomach issues as we maintain a healthy dose of probiotics.

This Thakkali Pachadi is one recipe that I have never been able to get the same taste as my mother's. I have her handwritten recipe and have used the same ingredients, but I still prefer hers over mine.

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Guess now I have to just keep trying until one day it tastes like hers.

I have done a few blunders in this tomato raita recipe, this particular day when I clicked the pictures. The yogurt has to be mixed with the tomato mixture once the mixture has cooled well.

I added it while it was still hot and it sort of changed the texture of the pachadi. Also, I did not whisk the yogurt well because of time constraints and that also changed the texture of the tomato pachadi.

Other recipes that I made for lunch -

Milagu Kuzhambu
Paruppu Thuvayal
Beans Curry

Ingredients to make Thakkali Pachadi– Serves 4

  • Tomatoes – 4 (chopped finely)
  • Green chilies – 2
  • Yogurt (whisked) -1 cup
  • Mustard seeds – ½ tsp
  • Cumin seeds – ½ tsp
  • Asafetida – a pinch
  • Oil – 1 tsp
  • Curry leaves (optional) – few
  • Cilantro – few (finely chopped)
  • Salt – to taste
  • Sugar – ½ tsp
tomato raita in a brass pot

Procedure to make Thakkali Pachadi –

  • Heat oil in a pan and add the mustard seeds and the cumin seeds and let it crackle. Then add the asafetida and curry leaves and let it cook for about 5 seconds.
  • Add the chopped tomatoes and green chilies along with the salt needed. Let the tomatoes soften a bit, but make sure that they do not cook completely and become mushy.
seasoning and frying the tomatoes
  • Let the mixture cool down entirely and then add the whisked yogurt along with the sugar and cilantro. The sugar helps in cutting down the acidity.
  • Mix well and serve the Thakkali Pachadi. If serving at a later time, add the yogurt just when you are ready to serve or keep the Tomato raita refrigerated so that it does not become sour.
Thakkali Pachadi is ready to served

Expert tips

  • Always add the yogurt to the tomatoes when it is cooled down to room temperature. 
  • Adding the the yogurt to hot tomato mixture will curdle the Tomato pachadi.
  • Also make sure to whisk the yogurt really well before adding to the raita. 
  • Homemade yogurt works best for the raita.
  • Make sure that the yogurt we use for the raita is not sour. 

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Thakkali Pachadi in a bowl

Thakkali Pachadi | Tomato Raita

Complete Indian meal has a raita / pachadi in the menu and it is the cooling factor in the meal. This Thakkali pachadi / Tomato raita is perfect with the spicy Milagu kuzahmbu (pepper stew) and is made with fresh tomatoes and homemade yogurt.
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Course: Breakfast, dinner, Lunch Recipes
Cuisine: Asian, Indian
Diet: Vegetarian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 80kcal
Author: Sandhya Ramakrishnan

Ingredients

  • 4 Tomatoes Chopped finely
  • 2 Green chilies
  • 1 cup Yogurt Whisked
  • ½ teaspoon Mustard seeds
  • ½ teaspoon Cumin seeds
  • A pinch Asafetida
  • 1 teaspoon Oil
  • few Curry leaves Optional
  • few Cilantro Finely chopped
  • to taste Salt
  • ½ teaspoon Sugar

Instructions

  • Heat oil in a pan and add the mustard seeds and the cumin seeds and let it crackle. Then add the asafetida and curry leaves and let it cook for about 5 seconds.
  • Add the chopped tomatoes and green chilies along with the salt needed. Let the tomatoes soften a bit, but make sure that they do not cook completely and become mushy.Let the mixture cool down entirely and then add the whisked yogurt along with the sugar and cilantro. The sugar helps in cutting down the acidity.
  • Let the mixture cool down entirely and then add the whisked yogurt along with the sugar and cilantro. The sugar helps in cutting down the acidity.
  • Mix well and serve the Thakkali Pachadi. If serving at a later time, add the yogurt just when you are ready to serve or keep the pachadi refrigerated so that it does not become sour.

Notes

Expert tips
  • Always add the yogurt to the tomatoes when it is cooled down to room temperature. 
  • Adding the the yogurt to hot tomato mixture will curdle the Tomato pachadi.
  • Also make sure to whisk the yogurt really well before adding to the raita. 
  • Homemade yogurt works best for the raita.
  • Make sure that the yogurt we use for the raita is not sour. 

Nutrition

Calories: 80kcal | Carbohydrates: 10g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 110mg | Potassium: 386mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1085IU | Vitamin C: 20mg | Calcium: 86mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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