Thayir Pachadi or Kichadi is another important item on the Sadhya or feast. No feast is considered complete without the kichadi. Kichadi is nothing but vegetables in coconut yogurt mixture. The most popular ones being Vendakkai, Vazhathandu, Vellarikkai, and Tomato. My favorite is the vendakkai kichadi.
What you’ll need
- Tomatoes – 2, Medium sized
- Fresh Thick Curd – 1.5 cup
- Salt to taste
- Coconut Scraped – 1/3 cup, fresh or frozen
- Green chilly – 1
- Mustard Seeds – ¼ tsp
- Coconut oil – 1 tsp
- Mustard Seeds – ½ tsp
- Curry Leaves – few
- Wash and chop roughly chop the tomatoes.
- Heat a Kadai with ½ tsp of oil.
- Add the chopped tomatoes and salt. Mix well and let it cook for 4 to 5 minutes or until the tomatoes are soft and mushy. Remove from heat and let it cool completely.
- In the meanwhile, grind the coconut, green chilly and mustard into a fine paste adding little bit of water.
- In a bowl, take the curds, add the ground coconut paste and salt to taste. Mix well. (Remember we already added salt to tomatoes)
- Once the tomatoes are cooled completely, add that to the curd coconut mixture and mix well.
- Heat a small frying pan with oil, and temper with mustard seeds and curry leaves. Pour this over the pachadi
Tomato Thayir pachadi is ready.