Tomato Perugu Pachadi

This is a yogurt based chutney. Ripe tomatoes are boiled and added to the yogurt and then seasoned. It goes well with rice. Yogurt is a good protein source for vegetarians


  • 2 large red ripe tomatoes, chopped
  • 1 finely chopped onion (optional)
  • 1 chopped green chilli
  • 1.5 cups curd
  • 1 tbsp coriander leaves
  • pinch of turmeric powder
  • salt to taste

For seasoning/poppu/tadka:

  • 1 tbsp. Oil
  • 1/2 tsp mustard seeds
  • pinch of hing/asafoetida (optional)
  • 8 fresh curry leaves
  • 1/2 tsp split black gram (minappa pappu)
  • 1 dry red chili, ¬†broken in to pieces


  • Cook the chopped tomatoes with some salt and turmeric to a soft consistency, once they are soft take it off the heat and allow them to cool.
  • Beat the curd into a smooth consistency. To this add the cooled, softened tomatoes, finely chopped coriander leaves and green chili and mix well. Adjust the salt.
  • Heat oil in a pan. Add mustard seeds and let them splutter, add the split black gram dal and let it turn brown. Add the curry leaves, red chili and asafoetida and toss for a few seconds. Now add this seasoning to the tomato curd mixture and serve it with rice.

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