Green Tomato Pachadi

This dish is another summer favorite. The 'pachadi' is found in most parts of Kerala with various substitutes - there's a pineapple pachadi, velarikya (yellow cucumber) pachadi, pacha manga (green mango) pachadi and more. The cooking time is really minimal. This is one dish that leaves a taste to remember.

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Sindu Aven's Secret Indian Recipe !

Preparation Time: 
Cooking Time: 

Very Easy

Green (raw) tomatoes - 4
Grated coconut - 1 tea cup
Green Chilli - 4 or 5
Mustard seeds - 2 teaspoons
Salt to taste
Coconut Oil - 2 tablespoons
Curd - 2 tea cups (beaten smooth)
Curry leaves - a sprig
Whole red round chillies - 4
Chop the green tomatoes into small cubes. Add salt and leave to boil (add half a cup of water) in a thick flat bottomed pan.
The grated coconut, 1 teaspoon of the mustard seeds and green chillies have to be ground to a fine paste.
Once the green tomatoes boil over and look transparent, add the ground coconut mixture and mix well. Let it cook for about five minutes. You'll reach a stage where you have no water left in the dish. Switch off at this point.
Leave the dish to cool completely.
Transfer the green tomato and coconut mixture into a glass or porcelain bowl and blend the beaten curd into it.
Heat the coconut oil in a kadai. Add the remaining 1 teaspoon of mustard seeds to the hot oil. Let it splutter. Add the whole red chillies and the curry leaves to the oil, toss for 30 seconds. Add the seasoning to the pachadi.
Keep the dish in a cool place or refrigerate it.
Pachadi can be served at room temperature or cold.