Tomato Pachadi

recipe
A pachadi is a South Indian dish that falls somewhere between curry, salad, and condiment. This one is more like a chutney and goes well with the rice and dal. Fire-roasted tomatoes give the dish some smokiness. There's a bit of heat from the chiles, but the main flavors are sweet from the coconut and sugar and sour-cool from the yogurt.

Yield:

6 servings (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 82
Caloriesfromfat 22 %
Fat 2 g
Satfat 1 g
Monofat 0.2 g
Polyfat 0.5 g
Protein 3 g
Carbohydrate 13.7 g
Fiber 2.7 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 340 mg
Calcium 64 mg

Ingredients

1/2 cup water
1 tablespoon dark brown sugar
2 bay leaves
1 (28-ounce) can crushed fire-roasted tomatoes, undrained
1 teaspoon vegetable oil
2 1/4 teaspoons brown mustard seeds
2 dried hot red chiles
1/4 cup flaked sweetened coconut
1 serrano chile, seeded and minced
1/4 cup plain fat-free yogurt

Preparation

Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 20 minutes. Spoon into a bowl; cool to room temperature. Discard bay leaves.

While tomato mixture cools, heat oil in a small nonstick skillet over medium heat. Add mustard seeds and red chiles. Cook, partially covered, 3 minutes or until seeds begin to pop, shaking pan frequently. Cool and discard red chiles. Add mustard mixture, coconut, and serrano to tomato mixture. Stir in yogurt. Serve immediately.

April 2003
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