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Main Course

Kerala Tomato Pachadi

A traditional Kerala Sadya dish that carries the flavours of coconut, yogurt, and carefully balanced spices. Each component of the feast has its role, and this one brings a quiet, essential balance to the banana leaf.

Ingredientsfor 2 servings

3 nos Tomato medium size
1 nos Onion
Curry Leaves, a few
1 cup Curd
1 cup Coconut
1 tsp Chilly Powder
Salt, to taste
1/2 tsp Mustard seeds
1 nos Red chilly

Preparation

Step 1
Cut onion and tomato into small pieces.
Step 2
Add curd, salt and chilly powder to it.
Step 3
Stir everything together thoroughly with a spoon.
Step 4
Grind coconut and 1/4 tsp mustard.
Step 5
Add it to the above mixture.
Step 6
Stir everything together thoroughly.
Step 7
Garnish with fried mustard seeds, red chilly and curry leaves.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Kerala Tomato Pachadi

Ingredientsfor 2 servings

3 nos Tomato medium size
1 nos Onion
Curry Leaves, a few
1 cup Curd
1 cup Coconut
1 tsp Chilly Powder
Salt, to taste
1/2 tsp Mustard seeds
1 nos Red chilly

Preparation

Step 1
Cut onion and tomato into small pieces.
Step 2
Add curd, salt and chilly powder to it.
Step 3
Stir everything together thoroughly with a spoon.
Step 4
Grind coconut and 1/4 tsp mustard.
Step 5
Add it to the above mixture.
Step 6
Stir everything together thoroughly.
Step 7
Garnish with fried mustard seeds, red chilly and curry leaves.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.