Skip to main content

Tomato Perugu Pachadi/Thakkali Thayir Pachadi -Tomato in Yogurt Sauce



I like raitha as accompaniment for spicy foods like biriyani,kaara kulambhu varieties.So I try raitha with different veggies.

This one is different from other vegetable raitha,as it uses only onion and tomato.One of the quickest accompaniment needs 10 minutes to make.

The raitha pairs very well not only for spicy foods,also with parathas and rotis.Here I added some grated coconut as we like the flavor of coconut.Its pure optional.



                                                            
                                                            
                                  Tomato Perugu Pachadi/Thakkali Thayir Pachadi

                                                                  
   Basic Information

   Preparation time 5 minutes
   Cooking time 5 minutes
   Serves 3 (generously)


  Ingredients




Ingredient
Quantity
Tomato(not too ripe,firm)
2 medium size(finely chopped)
Onion(optional)
1 small size(finely chopped)
Thick Yogurt/thayir
1-1.25 cups
Coconut/thegai(grated)
2 tbs
Green chilly/pachamilagai
2-3(depending on spice level)
Curry leaves /karivepillai
few leaves
Turmeric powder/manjal podi
a pinch
Coriander leaves/kothamalli
as needed(finely chopped)
Salt
to taste
Oil
2 tsp

  For the Tempering

Ingredient
Quantity
Mustard seeds/kadugu
1/2 tsp
Asafoetida/perungayam
a pinch
Red chilly/varamilagai
1(broken)
   
   Method 
  • Take the yogurt in a bowl and add a pinch of salt,whisk it well till it becomes creamy.Set it aside. 
  • Now heat the oil in a pan and crackle the mustard seeds,add in the asafoetida and red chilly.Toast the curry leaves and add the onion,saute it for a minute.
  • Now add in the chopped tomato,turmeric powder and salt.Saute it for a minute.Add in the grated coconut and put off the flame.Mix it well.
  • Once the mixture becomes cool down add it to the yogurt,also add in some chopped coriander leaves and mix it well.
  •  Serve it  as an accomapniment.

                                                                                  





  • Make sure the yogurt is not too sour as the addition tomato makes it slightly sour taste.


  • Use fresh and thick yogurt.


  • The addition of green chilly is depending on personal preference.



    • Enjoy.........................................

    I like raitha as accompaniment for spicy foods like biriyani Tomato Perugu Pachadi/Thakkali Thayir Pachadi -Tomato in Yogurt Sauce


    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80








    Sumber http://www.naliniscooking.com
    Labels:

    Comments

    Post a Comment

    Popular posts from this blog

    Dosa Carnival -Recap

    Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
    Post a Comment
    Read more

    Masoor Dhal Masal Vadai

    For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
    Post a Comment
    Read more

    Vegetable Biriyani - Pressure Cooker Method

    Coming to day 3 of Blogging Marathon#62 under the theme quick dishes I am sharing a one pot meal.This biriyani can be made in 30 minutes if the veggies are chopped and kept or even frozen veggies can also be used. As I have the habit of chopping veggies for the next day cooking this takes only 20-25 minutes of cooking.Also I use the boiling hot water to cook the rice faster.When the rice is cooking in the pressure cooker you can make either a simple raita or an egg omelette to pair up with this biriyani.                                                                                                                                  ...
    Post a Comment
    Read more