October 31, 2020

Thakali Thayir Pachadi | Tomato Yogurt dip - South Indian spl

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 Tomato is known as "thakali" in Tamil .  As a part of any South Indian festive spread , a yogurt based dip known as pachadi in Tamil and Malayalam is a must.  It is a vegetable based yogurt dip and most commonly used vegetables are cucumber, tomato ,ladies finger, sweet potato . As it is part of festive meal and is sans onion and garlic , onion is not included which otherwise is the most loved raita by all .

You must try the lipsmacking Sweet Potato Pachadi on my blog .

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Pachadi in Andhra cuisine means a chutney type dip sans the yogurt . So please do not confuse the Andhra style spicy Tomato Chutney often called as tomato pachadi with this one .

There is another variant of pachadi made using tamarind concoction which is also a part of the festive menu . Maanga Pachadi (Raw mango dip) is a very popular and lipsmacking dip which is tangy, sweet as well as spicy . Likewise, Pineapple pachadi is also an important recipe for Onam or Vishu Sadhya . It has been on my to do list for quite sometime, hopefully I prepare it at the earliest. 

Today's recipe refers to the Tamil or Kerala style raita using yogurt /curd which is served as a part of Banana leaf meal without fail . This raita goes well even with mildly spiced pulao or even a spicy biryani . Very easy recipe and can be put together in less than 15 mins .  We love to have this pachadi with piping hot Bisi bele baath any day.

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Preparation Time - 10 mins
Cooking Time - 5 mins
Serves- 3 to 4
Complexity - easy 

2 medium sized tomatoes 
1 green chilli 
3 tablespoon fresh grated coconut 
1/2 tsp jeera /cumin
1 small piece ginger (skip for jain variant) 
3 cups thick yogurt/dahi 
1 tsp oil 
1/2 tsp mustard seeds
Salt as needed 
Few fresh curry leaves
Finely chopped corriander 
Pinch of asafoetida (skip for gluten free)


  • Grind the coconut, jeera , green chilli and ginger with a little water to a fine paste .
  • Whisk the curd until it creamy and lump free. 
  • Add salt and this ground coconut paste to the whisked yogurt and mix it well.
  • In a pan , heat the oil and splutter the mustard seeds followed by curry leaves and asafoetida. 
  • Saute the chopped tomatoes with a pinch of salt until it turns soft and mushy . Let this cool down completely. 
  • Add the sauteed tomato to the curd/yogurt mixture along with freshly chopped corriander and mix it well . Keep it refrigerated till you serve else it might turn sour .
Tips to keep in mind
  1. Donot add the tomatoes when they are hot .It will make the pachadi very sour.
  2. This stays well for only a day , so use it immediately. 
  3. Make sure you keep it refrigerated until you serve if there is a long time gap between preparing and serving. 


  1. This is my amma's favorite recipe for any sadhya. Since no one else really bothers about it, she gets the whole bowl to herself!!

  2. Takkali pachadi looks yummy. I have never made or tasted it this way with cooked tomatoes. I will soon make it.

  3. Firstly, kudos for so effectively leading a reader from what a pachadi is through to the making of Thakali thayir pachadi. The tips too are quite informative. Will definitely try out this pachadi.

  4. Priya have not tried tomato raita. It is a new recipe for me and am now waiting for an opportunity to make it.

  5. Simple and yet delicious Thakali Thayir pachadi. I did not know the method so thanks will make some tomorrow for meal.

  6. Your tomato pachadi recipe reminded me of my father in law. He used to love it and would make it often for him. Nice share.

  7. Tomato pachadi looks too good. Love your version with cooked tomatoes and grounded paste. Must be perfect accomplishment

  8. Tomato pachadi looks yum ! I use the paste, but dont cook the tomatoes though. WIll try it next time as we too love it with BBB or even vangibhath- Kalyani


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