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.
Servings: 4 people
- 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
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.
- 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.
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