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Perugu Pachadi | Tomato Pachadi

April 25, 2015 By Vidya Srinivasan 28 Comments

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Perugu pachadi is a tasty yogurt based Andhra special dish. Any vegetable can be added for this pachadi. Perugu pachadi tastes yum as a side /or can even be mixed with rice.

I first heard about perugu pachadi from my friend, during our phone conversation. I asked what she cooked for lunch, and she said perugu pachadi, and as I was not familiar with that term I asked her what it is. She explained the preparation, and I told her its tomato raita and I know it. My friend told its different from raita, as sauted tomato gives different taste to it. When we met she cooked this pachadi, eggplant curry and pappu. Ever since that day I started cooking it regularly in home. My hubby calls it “Easy Mor Kuzhambu”.

Recently my blog friend Aruna –  Aaharam suggested me some other variations for Perugu pachadi  with eggplant, coconut, ladies finger. I should try it soon.

If you feel like having Mor Kuzhambu this is one instant version. Perugu pachadi also tastes good as a side for biryani 

Ingredients:

Tomatoes – 2, chopped

Curd – 1 cup + 1/3 cup, beaten well

Turmeric Powder – a pinch

salt – as needed

sugar – pinch

To Temper:

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Curry leaves – few

Green chilli – 2, slit and de-seeded

Dry  Red chilli – 1 , de-seeded and teared (optional)

Asofetida – pinch

Oil – 1 tsp

Method:

  •  Add oil to the pan, when the oil becomes hot add the items under to temper and let mustard seeds splutter
  • Add the chopped tomatoes,salt and sugar; cook for 6 – 8 minutes till the tomatoes become slightly mushy and fully cooked.  Switch off
  • Add the cooked tomato mixture to  the beaten curd. Add salt; mix well and  Serve with rice/roti

tomatoperugupachadi

Perugu Pachadi | Tomato Pachadi

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Course: Pachadi
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Tomatoes - 2 chopped
  • Curd - 1 cup + 1/3 cup beaten well
  • Turmeric Powder - a pinch
  • salt - as needed
  • sugar - pinch
  • To Temper:
  • Mustard seeds - 1/4 tsp
  • Cumin seeds - 1/4 tsp
  • Curry leaves - few
  • Green chilli - 2 slit and de-seeded
  • Dry Red chilli - 1 de-seeded and teared (optional)
  • Asofetida - pinch
  • Oil - 1 tsp

Instructions

  • Add oil to the pan, when the oil becomes hot add the items under to temper and let mustard seeds splutter
  • Add the chopped tomatoes,salt and sugar; cook for 6 - 8 minutes till the tomatoes become slightly mushy and fully cooked. Switch off
  • Add the cooked tomato mixture to the beaten curd. Add salt; mix well and Serve with rice/rotis
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Filed Under: Dip | jam, Pachadi | Raita, Pachadi variety | Pachadi recipe, Side Dish Tagged With: andhra, briyani, chappati, easy, Indian, pachadi, Perugu, Quick, raita, roti, sadam, simple, south, SPL, thakkali, Tomato

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Comments

  1. negativethinkerr says

    April 25, 2015 at 23:32

    Hey thanks ,I got it as my lunch menu 4 today,lets hope i can also make it tasty.

    Reply
    • Traditionally Modern Food says

      April 26, 2015 at 19:44

      Hope it turned out good:-)

      Reply
  2. Aruna Panangipally says

    April 26, 2015 at 00:24

    This perugu pachadi is my dad’s favourite accompaniment for all Pulavs and Biryanis. 🙂

    BTW, Perugu Pachadi just means Pachadi with Perugu (Dahi) aka Raita aka Thayir Pachadi.

    Reply
    • Traditionally Modern Food says

      April 26, 2015 at 19:45

      I should try it sometime with biryani, Thanks for clarification Aruna:-)

      Reply
  3. srividhya says

    April 26, 2015 at 00:31

    Great recipe pa.. We do this too but but grind coconut and chillies and add to it. Should try without coconut.. 🙂

    Reply
    • Traditionally Modern Food says

      April 26, 2015 at 19:43

      Thanks Sri:-)

      Reply
  4. Arasi Arumugam says

    April 26, 2015 at 00:38

    Wow.. looks tempting.. I have never heard of it.. But your pics temp me to make it .. bookmarking it.. 🙂

    Reply
    • Traditionally Modern Food says

      April 26, 2015 at 19:46

      Thanku Arasi:-)

      Reply
  5. 2blissofbaking says

    April 26, 2015 at 01:22

    very interesting recipe
    thanks for the share

    Reply
    • Traditionally Modern Food says

      April 26, 2015 at 19:46

      Thanku:-)

      Reply
  6. Chitra Jagadish says

    April 26, 2015 at 03:35

    Wow perfect accompaniment for the upcoming summer days….

    Reply
    • Traditionally Modern Food says

      April 26, 2015 at 19:46

      Thanku C:-)

      Reply
  7. sudha says

    April 26, 2015 at 05:24

    a new & interesting recipe……must try.

    Reply
    • Traditionally Modern Food says

      April 26, 2015 at 19:47

      Thanku Subha:-)

      Reply
  8. Flynthings says

    April 26, 2015 at 06:21

    This used to be one of my favorites! You can make it with other vegetables too such as steamed snake gourd, bottle gourd, spinach etc. A very Andhra recipe 🙂

    Reply
    • Traditionally Modern Food says

      April 26, 2015 at 19:46

      Thanks for the suggestion, will try sometime:-)

      Reply
  9. teagan geneviene says

    April 26, 2015 at 09:29

    Wow… that looks divine! hugs.

    Reply
    • Traditionally Modern Food says

      April 26, 2015 at 19:43

      Thanku:-)

      Reply
  10. Sadhna Grover says

    April 26, 2015 at 11:03

    Hi Vidya, I love mango and pineapple pachadi, I can try with recipe with tomatoes.

    Reply
    • Traditionally Modern Food says

      April 26, 2015 at 17:09

      Mango and pineapple pachadi are my fav too:-) thanku Sadhna

      Reply
  11. coconutcraze says

    April 26, 2015 at 13:21

    This looks very tasty!

    Reply
    • Traditionally Modern Food says

      April 26, 2015 at 16:37

      Thanku Sridevi:-)

      Reply
  12. Charanya says

    April 26, 2015 at 17:36

    This would go excellent with coconut yogurt 🙂 Thanks for the recipe

    Reply
    • Traditionally Modern Food says

      April 26, 2015 at 19:47

      I haven’t tried coconut yogurt waiting for your version with that:-)

      Reply
  13. marudhuskitchen says

    April 26, 2015 at 21:52

    Nice and tasty pachadi

    Reply
    • Vidya Srinivasan says

      May 21, 2015 at 09:40

      Thanku Vani:-)

      Reply

Trackbacks

  1. Vendakkai Mor Kuzhambu | Ladies Finger ( Butter Milk/ Yogurt) Kulambu | Traditionally Modern Food says:
    September 26, 2015 at 23:41

    […] Perugu Pachadi […]

    Reply
  2. Channa pulav | Chana Rice | Traditionally Modern Food says:
    March 10, 2020 at 19:10

    […] pulav is a complete meal on itself. Easy tomato raita or spinach raita complements the Channa pulav […]

    Reply

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Hi, I am Vidya Srinivasan. Thanks for visiting my page. I am a traditionalist when it comes to cooking but I love adding modern twists. Read More…

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