~ Tomato Thayir Pachadi ~

[MysteRy]

Tomato Thayir Pachadi

Ingredients:

Tomatoes: 2 medium
Green chillies: 3-4
Coconut: 2 teaspoons
Curd/Yoghurt: 3 tablespoons (I used low-fat desi dahi – You can try with any curd/yoghurt)
Mustard seeds: ¾ teaspoon
Black gram skinned and split (Dhuli udad dal): ½ teaspoon
Red chilly powder: a pinch
Asafoetida (hing) powder: a pinch
Oil: 1 teaspoon
Salt to taste

Method:

1.Roughly chop the green chillies.

2.Grind the coconut, green chillies, and ¼ teaspoon of mustard seeds to a coarse powder without adding water in a chutney mixer.

3.Transfer to a bowl/vessel. Add the red chilly powder and asafoetida to it. Don’t mix the powders yet.

4.For the tempering, heat the oil in a small pan and add the mustard seeds and udad dal. When the mustard seeds pop and the udad dal starts browning, pour the tempering on the coconut mixture with the spice powders. The hot oil roasts the spice powders – this brings a nice flavor to the dish.

5.Add the curds/yoghurt and beat well to make a smooth paste without lumps. Also, this blends the flavors.

6.Chop the tomatoes finely. Add to the coconut-curd mixture and stir well.



7.Chill the pachadi till you wish to serve. Its ready to be served and enjoyed!