Tomato Pachadi / Tomato Coconut Raita

This pachadi / raita goes well with my previous post Arachivitta Sambar. Don't forget to prepare this as an accompaniment with the sambar. 


Ingredients for 2 :
Tomatoes - 2 (medium) or 1 Big 
Cocount (grated)  - 1/2 cup
Thick Curd (not sour) - 1 cup
Green Chilies - 2-3 
Mustard - 2 tsp
Cooking oil - 1 tsp
Corriander leaves / Cilantro - as desired
Salt as per taste

Preparation:

Grind together grated coconut, green chillies and mustard to a fine paste. Finely chop up the tomatoes. Add the grounded paste, salt to the tomatoes and set aside. Just before serving, add the thick curd. Heat oil in a saucepan, add little mustard, wait for it to splutter and pour it on the curd. Garnish with finely chopped corriander leaves or cilantro.

Tip: If the green chillies are long then they may be little hot so you can decide how much to add. I used 1 long green chilli and 1 small one.

You can vary the same recipe with Cucumber. Grate a cucumber after peeling the skin. Add little salt to it and set aside for half an hour. Later squeeze out the water from the grated cucumber. The rest of the recipe is same as the tomato pachadi / raita.

Happy Cooking!!