Tomato Thayir Pachadi (Tomato Raita)

Thayir Pachadi is a south-indian style raita with coconut and green chillies. It is a traditional side dish with the south-indian lentil-green combo varieties such as erisseri, kootu, molagutal, or kootan. This one is a spicy, tangy accompaniment to these gravies that are not spicy.


I used tomato for this thayir pachadi. You can even use cucumber or a combination of the two vegetables. It is a quick and simple side dish.



Tomatoes: 2 medium

Green chillies: 3-4

Coconut: 2 teaspoons

Curd/Yoghurt: 3 tablespoons (I used low-fat desi dahi – You can try with any curd/yoghurt)

Mustard seeds: ¾ teaspoon

Black gram skinned and split (Dhuli udad dal): ½ teaspoon

Red chilly powder: a pinch

Asafoetida (hing) powder: a pinch

Oil: 1 teaspoon

Salt to taste



  1. Roughly chop the green chillies.
  2. Grind the coconut, green chillies, and ¼ teaspoon of mustard seeds to a coarse powder without adding water in a chutney mixer.
  3. Transfer to a bowl/vessel. Add the red chilly powder and asafoetida to it. Don’t mix the powders yet.
  4. For the tempering, heat the oil in a small pan and add the mustard seeds and udad dal. When the mustard seeds pop and the udad dal starts browning, pour the tempering on the coconut mixture with the spice powders. The hot oil roasts the spice powders – this brings a nice flavor to the dish.
  5. Add the curds/yoghurt and beat well to make a smooth paste without lumps. Also, this blends the flavors.
  6. Chop the tomatoes finely. Add to the coconut-curd mixture and stir well.
  7. Chill the pachadi till you wish to serve. Its ready to be served and enjoyed!

One Response to “Tomato Thayir Pachadi (Tomato Raita)”

  1. Lovely recipe, I tried it today and it came out very well. Thanks so much for sharing!!!

    From skribles: Thanks for visiting and the nice words Swetha.

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