Thakkali Pachadi
Directions
- 1Turn on the stove.
- 2Add the chopped tomatoes to the pot.
- 3Pour enough water to soak the tomatoes.
- 4Add half a teaspoon of turmeric powder.
- 5Add the necessary amount of salt for it to cook.
- 6Grind the coconut.
- 7Add five dried chilies, a bowl of coconut, and ten sprigs of curry leaves to the blender.
- 8Add a pinch of mustard and cumin seeds.
- 9Pour the ground coconut paste into the cooked tomatoes.
- 10Let it boil well.
- 11Add the yogurt after it boils.
- 12Simmer the stove and add the yogurt.
- 13Prepare the tempering with coconut oil, mustard seeds, fenugreek, dried red chili, and curry leaves.
- 14Pour the tempering over the curry.
- 15Let the dish rest.
Ingredients
- tomato
- enough to soak water
- 0.5 teaspoon turmeric powder
- salt
- 1 bowl coconut
- 5 dried chilies
- 10 sprigs curry leaves
- pinch mustard seeds
- pinch cumin seeds
- yogurt
- 3 large teaspoons coconut oil
- mustard seeds
- fenugreek
- 1 dried red chili
- curry leaves
- salt
Equipment
stovepotblendersmall pan
Tips
- Do not cover the dish with a lid immediately after adding the tempering to prevent it from becoming watery.