Tomato pachhadi or Thakkali pachhadi is a palakad style simple raita. Palakad food is dominant with coconut and curd and has mild base.It is a brahmin style food which contains vegetables, coconut and chillies for spice. However Trivandrum style cooking is dominant in black pepper.
This pachhadi is a trademark recipe from palakad region. Palakad cuisine has variety of pachhadi. Invariably all veggies can be made into pacchadi in authentic way. Beetroot pachhadi, Ladies finger pachhadi, Inji Pacchadi to name a few. The speciality of Tomato Pachhadi is that tangy tomatoes are cooked and added to equally tangy curd. This pachhadi will not ooze out like the raw pachhadi and is normally served in weddings.
What a variety Indian food offers!!! Each with different flavor, smell, different ways of cooking, texture with same ingredients. Here is a simple and authentic recipe.
- 2 Nos Tomato Finely chopped
- 1/2 Cup Curd Fresh and beaten
- 2 pinch Salt
- 1 pinch chilli powder
- 2 Tsp oil
- 1/4 Tsp Mustard
- 1/4 Tsp Urad dal Split
Chop tomato finely. I use chopper to do this job. Do not grind Tomato as texture will be lost.
Heat a kadai with 1 Tsp of oil. Temper with mustard and Urad dal and keep aside.
In the same kadai, add tomatoes with salt and chilli powder. Cook till tomatoes turn mushy. Switch off and let tomatoes cool.
Add the whisked creamy curd to the cooled tomato. Add the tempered items and serve.
Tomato Pachhadi – Step by Step pictures
- Chop tomatoes finely and cook with little oil, adding salt and Chill powder.
- Cool the cooked tomatoes and add to the fresh beaten curd. Temper with mustard and urad dal.
Related: Have you tried Raw banana podi rice. It is a one-pot meal made with raw banana. Do try and let me know your feedback.