Whenever we do think about thayir pachadis we generally make with cucurbits like cucmber, ash gourd etc. in summer. The other pachadis we generally prepare is beetroot, vendaikka , bitter gourd etc.. and the list is endless. Pachadis are similar to raitas in which, we cook the vegetables and mixed with a coconut and yogurt based gravy.

This pachadis are perfect for summer as they cool the body. These pachadis does not take much time to prepare and are a real yummy ones. This pachdi you could serve with a part of Onam Sadya menu too.
Tomato Thayir Pachadi

Tomato-3 big
Salt- to taste
Yogurt/ Curd, beaten- 1 cup

To grind:
Coconut- 1/2 cup
Green chillies- 2
Mustard seeds- 1/2 teaspoon
*Those who does not like adding mustard seeds replace it with jeera.

To temper: Oil- 2 teaspoons
Mustard seeds- 1/2 teaspoon
Dry red chillies- 2
Curry leaves- 2 strands

  • Cut tomato into medium sized pieces. In a pan add the tomatoes with some salt and a cup of water; cover it with lid and cook till soft.
  • Meanwhile add the coconut, green chillies and mustard seeds together in a blender jar;  grind as a fine paste.
  • Add this paste and mix well and just heat the mixture;  switch off the gas. Do not allow to boil as the mustard seeds then make the pachadi bitter.
  • Beat the curd well using a spoon or blender jar and add the beaten curd immediately after switch off the pachadi. Mix well.
  • Heat oil in a pan and splutter the mustard seeds and then fry the dry red chillies and add the curry leaves and switch off the gas. 
  • Add this tempering on top of the pachadi and mix well; add salt if required.
Thakkali Thayir Pachadi

Tomato Thayir Pachadi