I really enjoyed this dish over some naan - it was easy to pack and eat cold for lunch the next day too.
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.
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- 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
- 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
- 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.
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