Friday, July 1, 2011

tomato pachadi(goes well with rice, dosa, idli etc)

Kerala's special tomato curry(thakkali pachadi)

1. tomato - 5 finely chopped
2. scraped coconut-1/2 of a coconut
3. green chilly - 5
4. mustard - 1 table spoon
5. thick curd- 2 cups
6. turmeric powder- 1/2 tea spoon
7. red chilly powder-1/2 tea spoon.
8. salt - 2 tea spoon
9. curry leaves- 7 or 8 chilly- 2
11. water- 1 table spoon
12. coconut oil-2 table spoon.


Make a thick fine paste of water,mustard n coconut along with one green chilly. Add curd to it and mix again to an even paste. Keep it aside.
Heat coconut oil in a pan. Splutter mustard, red chillies and curry leaves and add finely chopped tomatoes in to it. add turmeric powder, red chilly powder, green chillies(cut vertically), salt and cook well. then add the thick paste( of curd  mustard and green chilly) in to it and switch off the stove when it boils on the sides. It should not come to full boil.
Do not close the pan for 10 minutes. You can use the curry for around 30 hours  without refrigeration.

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