Tomato Pachadi

Ingredients

• Tomato - 4 whole
• Curd (not sour) - 2 cup
• Coconut - 2 cup
• Green chili - 2 whole
• Cumin seeds - 1/4 tsp
• Mustard seeds - 1 tsp
• Dry red chili - 2 whole
• Curry leaves
• Salt
• Oil - 2 tbsp

Instructions

1. 1Bring a pot of water to a boil, add the 4 whole tomatoes and a little salt, and cook until the tomatoes are very soft and the skins begin to split.
2. 2While the tomatoes cook, grate the coconut and place it in a blender with the 2 whole green chilies and 1/4 tsp cumin seeds; grind to a fine, smooth paste.
3. 3Stir the paste into the 2 cup curd until well combined, then set the curd mixture aside so the flavors meld.
4. 4When the tomatoes are cooked, add the curd mixture to the pot and stir gently to combine.
5. 5Bring the mixture to a gentle boil; once it starts to boil, add the curry leaves and immediately remove the pot from the heat so the curd does not split.
6. 6Heat 2 tbsp oil in a small pan until it shimmers, add 1 tsp mustard seeds and the 2 whole dry red chili, let the seeds splutter and the chilies darken slightly, then pour this tempering over the pachadi for a burst of flavor.
7. 7Serve the tomato pachadi with rice.
8. 8Optional: garnish with chopped coriander for a fresh finish.