From Amma With Love
Tomato and Yogurt
This is a cooling dish which smooths the tongue and mouth when eaten with the spicy dishes, especially in the hot Indian summer months. In the North of India, it is called "Raita" and is common in Indian restaurant in the U.S.
Pacchadi can be made with different vegetables but tomato is the most common in the South.
2 plum tomatoes or 1 medium tomato
16oz. plain yogurt
1 tsp. water
1/2 tsp. salt or salt to taste
1/2 tsp. vegetable oil
1/2 tsp. mustard seeds
1/8 tsp. cumin seeds
1 dried red hot chili pepper, broken into pieces
1 sprig curry leaves
1 small green hot pepper, finely chopped
some fresh cilantro ( coriander leaves ), washed and chopped
Cut the tomato into 16 pieces or smaller pieces.
Move the yogurt into a clean ceramic or stainless steel bowl and mix it with a beater, and add water and mix well.
Add the tomato and salt to the yogurt.
Heat oil in a small frypan, add the mustard seeds and cumin seeds. When the mustard seeds pop, add the red hot chili pepper and curry leaves and turn off the heat.
Add these spice mixture to the yogurt.
Add green hot pepper and cilantro and mix. Keep it refrigerated and serve cold.
If you’re feeling ambitious, you can try this recipe, substituting cucumber or carrot for the tomatoes.
For the Cucumber peel and remove the seeds before you put them in. One medium sized cucumber should be enough.