Tomato Pachadi - South Indian Dish

Tomato Pachadi

Yield

6 servings (serving size: 1/4 cup)

A pachadi is a South Indian dish that falls somewhere between curry, salad, and condiment. This one is more like a chutney and goes well with the rice and dal. Fire-roasted tomatoes give the dish some smokiness. There's a bit of heat from the chiles, but the main flavors are sweet from the coconut and sugar and sour-cool from the yogurt.

Ingredients

• 1/2 cup water
• 1 tablespoon dark brown sugar
• 2 bay leaves
• 1 (28-ounce) can crushed fire-roasted tomatoes, undrained
• 1 teaspoon vegetable oil
• 2 1/4 teaspoons brown mustard seeds
• 2 dried hot red chiles
• 1/4 cup flaked sweetened coconut
• 1 serrano chile, seeded and minced
• 1/4 cup plain fat-free yogurt

Nutritional Information

• Calories 82
 
• Caloriesfromfat 22%
• Fat 2g
 
• Satfat 1g
 
• Monofat 0.2g
• Polyfat 0.5g
 
• Protein 3g
 
• Carbohydrate 13.7g
 
• Fiber 2.7g
 
• Cholesterol 0.0mg
 
• Iron 1mg
 
• Sodium 340mg
 
• Calcium 64mg

How to Make It

Step 1

Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 20 minutes. Spoon into a bowl; cool to room temperature. Discard bay leaves.

Step 2

While tomato mixture cools, heat oil in a small nonstick skillet over medium heat. Add mustard seeds and red chiles. Cook, partially covered, 3 minutes or until seeds begin to pop, shaking pan frequently. Cool and discard red chiles. Add mustard mixture, coconut, and serrano to tomato mixture. Stir in yogurt. Serve immediately.