Tomato Pachadi / Raita (south style)

Step by Step Recipe to Make Tomato Pachadi or Thakkali Thayir Pachadi. A quick south indian veg side dish with your daily meals or grand sadya lunch.

Tomato Pachadi / Raita (south style)

Tomato Pachadi or Thakkali Thayir Pachadi is a South Indian Curd Based Raita Recipe that is made as part of Sadya meals during festivals like Onam and Vishu.

Pachadi is also referred to chutney in Andhra Cuisine. However, the recipe in discussion today, is quite different than the Andhra Pachadi.

Pachadi are of 2 types – One is Puli Pachadi or Tamarind Based Pachadi and the other is Thayir Based Pachadi, the one I am sharing today.

You may like to check out the recipe for Cucumber and Courgette Thayir Pachadi Recipe and Pineapple Pachadi, traditionally made for Sadya meals. Both recipes have coconut and curd in common.

Tomato Pachadi or Thakkali Thayir Pachadi is made with very few ingredients, easily available at home. The recipe is ready under 30 minutes and can be easily served to a crowd.

Easy Tomato Thayir Pachadi Recipe

Some versions add shallots or madras onions but as Tam Brahms we avoid it, especially during festive lunch sessions. So, this is a No Onion No Garlic Tomato Thayir Pachadi Recipe. I have also used Coconut oil for cooking in true Kerala Style.

Extremely cooling for summers, the thayir pachadi can also be made on daily basis as an accompaniment to your meals.

Step by Step Recipe to Make Tomato Thayir Pachadi

  • Finely chop 5 ripe red Tomatoes and keep aside.
  • Whisk one cup thick curd and keep aside in refrigerator.
  • Heat a kadhai, add 1 tbsp Coconut oil and ½ tsp mustard seeds.
  • Once mustard seeds crackle, add whole red chillies and chana dal with a generous pinch of asafoetida or hing.
  • Saute until the chana dal turns brownish, add curry leaves (optional) and then the finely chopped tomatoes.
  • Reduce the flame and allow the tomatoes to cook (turn mushy).
  • Until then, add half a cup of grated coconut with couple of green chillies and ½ tsp of cumin seeds or jeera in a mixer grinder. Mince this and keep aside.
  • Once the tomatoes have cooked, empty the contents into a separate vessel for cooling.
  • After the tomatoes have cooled down, add the minced coconut mixture and curd. Add salt to taste. Mix well.
  • Garnish with some finely chopped coriander leaves and serve immediately.
  • You can also keep this in the refrigerator for cooling before serving.

Some Tips While Making and Serving Tomato Pachadi

  • Never add curd or coconut to the hot tomato mixture. Allow it to cool and then add both ingredients followed by salt.
  • Adding salt with tomatoes makes it very mushy. I tend to avoid adding the same while cooking.
  • Use fresh thick curd and avoid sour curd as tomatoes are slightly sour.
  • If you are making this pachadi for guests, add the curd and the coconut mixture only before serving. Ensure all the 3 ingredients i.e. Cooked Tomatoes, Curd and Coconut mixture are stored in the refrigerator.
  • This remains fresh for just a day. The tomatoes and curd makes it extremely tangy for consuming the next day.
South Indian Tomato Pachadi Recipe

For Vegan Version of the Recipe – You can use a Vegan Yogurt or curd.

For Gluten Free Version – Avoid the hing or asafoetida.

Tomato Pachadi Recipe

Tomato Pachadi

Tomato Pachadi or Thakkali Thayir Pachadi is a South Indian Curd Based Raita Recipe that is made as side dish or accompaniments with Sadya meals during festivals like Onam and Vishu.
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Print Pin Rate
Course: accompaniments, Side Dish
Cuisine: Kerala, South Indian
Keyword: pachadi recipe for onam, south indian tomato raita, tomato pachadi recipe, tomato thayir pachadi
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 people

Ingredients

  • 5 nos Tomatoes (Large, Ripe and Red)
  • 1 tbsp Coconut Oil
  • 1/2 tsp Mustard Seeds or Rai
  • 1-2 nos Whole Red chillies
  • 1/2 tbsp Chana dal
  • 1 pinch Hing or asafoetida
  • 1/4 cup freshly Grated coconut
  • 1/2 tsp Jeera or Cumin seeds
  • 1 nos. Green chillies 1 cup is 250 ml measurement
  • 1 cup Curd (fresh and thick)
  • salt to taste
  • finely chopped coriander leaves as required

Instructions

  • Finely chop 5 ripe red Tomatoes and keep aside.
  • Whisk one cup thick curd and keep aside in refrigerator.
  • Heat a kadhai, add 1 tbsp Coconut oil and ½ tsp mustard seeds.
  • Once mustard seeds crackle, add whole red chillies and chana dal with a generous pinch of asafoetida or hing.
  • Saute until the chana dal turns brownish and then the finely chopped tomatoes.
  • Reduce the flame and allow the tomatoes to cook (turn mushy).
  • Until then, add half a cup of grated coconut with couple of green chillies and ½ tsp of cumin seeds or jeera in a mixer grinder.
  • Mince and keep aside. Once the tomatoes have cooked, empty the contents into a vessel for cooling.
  • After the tomatoes have cooled down, add the minced coconut mixture and curd. Add salt to taste. Mix well
  • Garnish with some finely chopped coriander leaves and serve immediately or chill until serving.

Notes

  • Use fresh thick curd only for best results. 
  • Add curd to tomatoes only after it has cooled down.
  • Add salt at the end, else it releases too much water. 
  • If you are serving this during Sadya lunch, keep the coconut mixture and curd ready and add everything once the guests arrive. That way, the pachadi doesn’t taste too tangy nor leaves excess moisture. 

This recipe was created in May 2017 when I started the blog. I have updated the recipe with step by step pics, tips etc.

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Vidya Narayan

Views: 694

Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

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