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Main Course

Tomato Pachadi

Part of the grand Kerala banana-leaf feast, this dish brings together simple ingredients with precision. The flavours are clean and distinct — nothing fights for attention, everything has its place.

Ingredientsfor 4 servings

4 nos Tomato big
4 nos Green chillies
1 cup Curd
2 tbsp Oil
1 tsp Mustard seeds
Curry leaves A, a few
Salt, to taste

Preparation

Step 1
Chop the tomatoes and green chillies.
Step 2
Heat the oil in a pan.
Step 3
Let the mustard seeds crackle.
Step 4
Add curry leaves, the chopped tomatoes and green chillies and cook it, stirring well.
Step 5
When it is cooked well, that means when the raw smell of tomato is completely gone, remove it from fire.
Step 6
Add salt and curd and mix it well.
Step 7
Now the dish is ready to serve. The dish should be of medium consistancy.

Tip

Coconut oil is the default cooking fat in Kerala kitchens. It adds a depth of flavour that other oils simply cannot match in these recipes.

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Main Course

Tomato Pachadi

Ingredientsfor 4 servings

4 nos Tomato big
4 nos Green chillies
1 cup Curd
2 tbsp Oil
1 tsp Mustard seeds
Curry leaves A, a few
Salt, to taste

Preparation

Step 1
Chop the tomatoes and green chillies.
Step 2
Heat the oil in a pan.
Step 3
Let the mustard seeds crackle.
Step 4
Add curry leaves, the chopped tomatoes and green chillies and cook it, stirring well.
Step 5
When it is cooked well, that means when the raw smell of tomato is completely gone, remove it from fire.
Step 6
Add salt and curd and mix it well.
Step 7
Now the dish is ready to serve. The dish should be of medium consistancy.