South Indian Tomato Pachadi Recipe (Thakkali Pachadi)

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South Indian Tomato Pachadi Recipe (Thakkali Pachadi) - Plattershare - Recipes, food stories and food lovers

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About South Indian Tomato Pachadi Recipe (Thakkali Pachadi)

Tomato Pachadi, also known as Thakkali Pachadi or Tomato Raita, is a vibrant and refreshing South Indian side dish that perfectly complements rice dishes like pulao. Its creamy texture and subtle spice blend make it a delightful addition to any meal.
Traditionally served alongside Poricha Kuzhambu (a tamarind-less South Indian curry), this pachadi offers a delightful contrast. The tangy tomatoes and creamy yogurt create a harmonious balance of flavors, making it a must-try for South Indian cuisine enthusiasts.
This easy-to-follow recipe provides a step-by-step guide to creating this delicious side, perfect for both beginners and experienced cooks. Get ready to elevate your meal with the simple yet irresistible charm of Tomato Pachadi!
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Recipe Time & More

Prep5 minutes
Cook5 minutes
Total10 minutes
Calories111 kcal
Serves4
Served AsLunch
Recipe TasteSaltyTangy

Ingredients
 

For the Tomato Tempering:

For the Coconut-Chili Paste:

For the Pachadi:

  • 1 cup Yogurt
  • 1 tbsp Oil vegetable or coconut oil
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Instructions
 

Prepare the Tomato Tempering

  • Heat 1 tablespoon of oil in a pan. Add mustard seeds and urad dal. Once they splutter, add curry leaves and asafoetida. Sauté briefly.
  • Add the chopped tomatoes and salt. Cook over medium heat until the tomatoes are soft and slightly mushy.
  • Remove from heat and set aside to cool.

Make the Coconut-Chili Paste

  • Grind together the grated coconut, green chilies, and ginger into a smooth paste using a little water.

Assemble the Pachadi

  • In a bowl, whisk the yogurt until smooth. Add the cooled tomato mixture to the yogurt.
  • Stir in the coconut-chili paste, ensuring it is well combined with no lumps.
  • Taste and adjust seasoning as needed. Serve chilled or at room temperature.

Recipe Notes

Expert Tips for the Perfect Tomato Pachadi

  • For a richer flavor, use freshly grated coconut instead of desiccated coconut.
  • Adjust the amount of green chilies according to your spice preference. If you prefer a milder pachadi, use fewer chilies.
  • For a smoother texture, strain the coconut-chili paste through a fine-mesh sieve before adding it to the yogurt.
  • Garnish with a few fresh curry leaves before serving for added freshness and visual appeal.

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4.34 from 3 votes

Recipe Nutrition

Calories: 111kcalCarbohydrates: 11gProtein: 7gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 196mgPotassium: 250mgFiber: 4gSugar: 5gVitamin A: 873IUVitamin C: 75mgCalcium: 102mgIron: 1mg

Subhashni Venkatesh
Subhashni Venkatesh

I am a native of Kanyakumari district, brought up in Tiruchirapalli, and settled in Tirunelveli. I started exploring cooking at the age of 15 and learned a variety of recipes from my two grandmothers, friends, aunts, mother, and mother-in-law.

Cooking is, of course, my passion. I work as a teacher, and my colleagues love to receive recipes and tips from me, just as I enjoy learning from them. My son and husband encourage me to experiment with and innovate new dishes."

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