TOMATO PERUGUPACHADI / TOMATO WITH DAHI

Yogurt is taken everyday by all of the South Indians. Their lunch or dinner do not end without having the curd rice. When the curd rice is boring you you can opt for the yogurt chutneys with a combination of vegetables. When the curd becomes slightly sour you can use it for making perugu pachadi. This seems like the raita but the difference is that cooked veggies are used for perugupachadi where as raw veggies are used to prepare the raita. The taste is so tantalizing that you will want to have it every day. Tomato perugupachadi is one simple dish you can make in a jiffy. Ripe red tomatoes are cooked, added to the slightly sour beaten curds, seasoned with finely chopped green chilies, coriander, curry leaves and South Indian tadka. This goes well with rice or chapathi. 
INGREDIENTS

• Tomatoes                        3 chopped finely
• Curd                                2 cups
• Green chilies                   2 chopped finely
• Coriander                        1-2 sprigs
• Oil                                    1 Tsp
• Chana and urad dal          a tsp each
• Mustard seeds                 1/4 tsp
• Salt                                  to taste
• Turmeric                          a pinch
• Hing                                 a pinch

PROCEDURE
In a pan add the oil and heat it. Add the dals, mustard seeds, hing. When the mustard splutters add the tomato pieces. Add the salt, turmeric, half of the finely chopped green chilies. Cook on a medium flame till all the moisture is evaporated and the tomatoes turn mushy. Now switch off the flame and cool the tomato mixture completely. Now beat the curds and add to the cooled mixture. Add the remaining green chilies and the chopped coriander. Mix completely and serve with rice or roti.    

TIPS

• Fresh curd can also be used if you don’t like the sour taste.
• Cooling the tomato mixture is important because hot tomato mixture in the curd may split the curd.
• This goes well with the plain dal and rice with a spoonful of ghee.