Pachadi is a yogurt and coconut based of Kerala cuisine with either a fruit or vegetable like tomato, pineapple, cucumber, ladies finger (bhindi), beetroot, pumpkin etc. It is an inevitable part of any sadya, even though it is served in a small portion. I have already posted vendakka (bhindi) pachadi, beetroot pachadi and cucumber pachadi , so today I'm sharing pachadi/kichadi with tomato.
Tomato pachadi is a very simple and quick pachadi recipe that you can make for any sadya. Not just for sadya, you can make this pachadi when you want to make a simple light lunch and serve with rice and any thoran/mezhukkupuratti (stir-fry) of your choice. It goes well with chapathi too. So try this easy pachadi for this year's Ona sadya.
Notes and Tips
- Adjust green chillies according to your spice level.
- You can use any cooking oil for tempering, but coconut oil gives the best taste.