Thakkali pachadi
- Maunika Gowardhan
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Easy
Prep: 10 mins
Cook: 25 mins
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Delicious tomato chutney with chilli, coconut and curry leaves. Traditionally this pachadi is eaten with soft dosai or as part of a feast
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Try Maunika Gowardhan's thakkali pachadi, then discover chole palak, rajma tikki, Maharashtrian dhal and chettinad chicken fry.
Thakkali pachadi recipe
Ingredients
Nutrition
-
2 tbsp vegetable oil
-
2 garlic cloves
roughly chopped
-
350g tomatoes
roughly chopped
-
½ tsp ground turmeric
-
½ tsp mild chilli powder
-
2 mild dried red chillies
halved
-
60g grated fresh coconut
or desiccated coconut
TADKA
-
1 tbsp vegetable oil
-
½ tsp mustard seeds
-
1 tsp urad dal
-
1 dried mild red chilli
halved
-
8-10 curry leaves
Nutrition: per serving
- kcal117
- fat10g
- saturates4g
- carbs4g
- sugars2g
- fibre3g
- protein2g
- salt0g
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Method
-
step 1
Heat the oil in a small pan over a medium heat and fry the garlic for 1 min. Add the tomatoes and fry for 2 mins, then add the spices and continue frying for 4 mins as the tomatoes begin to soften. Season to taste and set aside to cool.
-
step 2
Heat a small frying pan over a low heat and dry-fry the dried chillies for 5 mins. Add the coconut and fry for 8-10 mins until the coconut is light brown. Tip the mixture and the spiced tomatoes into a blender, and whizz to a paste. Tip into a serving bowl.
-
step 3
Make the tadka by heating the oil in a small frying pan and frying the mustard seeds, urad dal and dried chilli for a few seconds. Add the curry leaves, then pour the mixture over the pachadi and serve.
More Indian-inspired recipes
Authors
Maunika GowardhanColumnist
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