Tomato Pachadi

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

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Nutritional Information

Amount per serving
  • Calories: 82
  • Calories from fat: 22%
  • Fat: 2g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 3g
  • Carbohydrate: 13.7g
  • Fiber: 2.7g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 340mg
  • Calcium: 64mg

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

  1. 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.
  2. 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.
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