Thakkali Pachadi (tomatoes Cooked In Coconut Based Yogurt Gravy)
This time the summers are harsh in Bangalore. Noone who has lived in Bangalore a decade ago would believe that Bangalore could touch 40 degrees. All that I prepare these days are varieties of coolers and juices and curd based curries - mostly pachadis and moru curries. I am told that curd heats up the body while buttermilk cools it down so we stick to buttermilk based preparations. Pachadi for people from Andhra is chutneys but for us Keralites, they are curd based coconut paste infused curries. A pachadi is a must for any sadya and Onam/Vishu celebrations. There are pachadis which omits use of coconut while for some pachadis coconut gravy is a must. Once cooked this curry is never re-heated. It is thawed from the refrigerator and served as it is.