Tomato Pachadi / Tomato cooked in Coconut-Yogurt Paste - An Authentic Kerala Cuisine

Hello friends😊

Hope all are doing well. Kerala is known as the "Land of Spices" and it's cuisine offers a variety of both vegetarian and non- vegetarian dishes. The staple food of Kerala include rice, coconut, tapioca and spices such as black pepper, cloves, cinnamon, ginger, chillies, turmeric, curry leaves, mustard seeds, tamarind and asafoetida / hing. The cuisine also includes variety of fish, poultry and red meat along with rice as common accompaniment.

Kerala festivals are incomplete without a 'Sadhya'. A typical sadhya is where banana leaves are used as plates and a traditional Keralite meal is served on the banana leaf which mainly includes paaysam, thoran, aviyal, pachadi, kaalan, pickle, sambhar, rasam, buttermilk with boiled brown rice in the centre. Today, posting a classic Kerala Sadhya recipe Tomato Pachadi / Tomato cooked in Coconut-Yogurt Paste - An Authentic Kerala Cuisine😋.

TOTAL TIME  :  25 mins

PREP TIME    :  10 mins

COOK TIME   :  15 mins

SERVINGS     :  3 - 4 servings

INGREDIENTS:

Small sized Onion      -  2 nos

Small sized Tomato    -  4 nos

Mild sour Yogurt     -   1 cup

Sugar   -   1 tsp

Salt   -  to taste
Oil   -  2 tbsp

For Grinding:

Grated Coconut   -  1 cup

Green Chilly    - 1

Curry Leaves   -  1 sprig

Cumin seeds (Jeera)  - 1 1/2 tsp

Fenugreek Seeds (Methi)  -  1/2 tsp

Turmeric Powder   -   1/2 tsp

Red Chilly Powder    -  1/2 tsp

Water   -  1/2 cup for grinding

For Tadka / Seasoning:

Mustard Seeds   -   1 tsp

Cumin Seeds (Jeera)  - 1 tsp

Fenugreek Seeds (Methi)   - 1/2 tsp

Hing / Asafoetida    -   a pinch

Dried Red Chillies    -  2 nos

Curry Leaves   -  2 sprigs

STEP 1:
Roughly chop the onions and tomatoes and keep it aside.

STEP 2:

In a medium bottom non-stick pan, add 1 tbsp of oil, once hot add the roughly chopped onions and tomatoes along with 1 tsp sugar and salt to taste. Mix well and cook till the tomatoes become soft.

STEP 3:
While the tomatoes are getting cooked, in a mixer add grated coconut, green chilly, curry leaves, cumin seeds (jeera), fenugreek seeds (methi), turmeric powder and red chilly powder along with 1/2 cup of water and grind the mixture into very fine paste.

STEP 4:
Once the tomatoes are cooked, add the smooth coconut mixture along with 1/2 cup of water & salt to taste and mix well till the gravy comes to a boil and keep boiling for 2 - 3 mins.

STEP 5:
Once the gravy is boiled, switch off the gas and let it cool for few minutes. Once it is warm, add the mild sour yogurt into the tomato gravy and mix well.

STEP 6:
Lastly, in a small kadai / pan, add 1 tbsp of oil, once hot add all the seasoning / tadka ingredients i.e, mustard seeds, cumin seeds (jeera), fenugreek seeds (methi), dred red chillies, hing / asafoetida and curry leaves and mix well till the seasonings become aromatic. When done, add the seasonings into tomato mixture which will give a aromatic tadka to the gravy. Plate it in a bowl and savour it with steamed rice.

Hope you enjoy this classic and tasty Tomato Pachadi / Tomato cooked in Coconut- Yogurt Paste - An Authentic Kerala Cuisine and do give me a feedback through the comment section after you try and taste it with your loved ones, family and friends.

Until we see next, eat....sleep....be happy...repeat😃.