Pachadi is a yogurt accompaniment found with any Kerala meal. It can be made with different vegetables or even fruits. It is very similar to raita that is made in north India. The yogurt is seasoned with curry leaves and mustard seeds and gently heated. Yogurt is a critical component of any Indian meal—it soothes the GI tract after a spicy meal and acts as a digestant. No meal is complete without that last bit of rice and yogurt.
Green tomatoes are firm and have almost an apple like consistency with very little water content.
You can make a pachadi out of most any vegetable– spinach, okra, tomato, pineapple, beetroot, mango, cucumber, eggplant, and list goes on. They all will follow the same method in the following recipe.
Green Tomato Pachadi
1 large green tomato- sliced
3-4 diced green chilies
1/2 a diced onion
2-3 diced garlic
few sprigs of curry leaves
1 tbs oil
1/2 tsp mustard seeds
2 cups plain yogurt
In a sauce pan heat up oil. Then add mustard seeds. After they have spluttered, add onions, green chilies, curry leaves and garlic. Add salt to taste. When onions have softened, add green tomatoes. Sauté until tomato is cooked. Remove from stove and add yogurt stirring well. Return to stove and heat on a low flam until yogurt is warm. (It will curdle if placed on a high flame. Keep stirring)
Serve with any Indian meal. Serves 6