Tomato Pachchadi ~ Kerala Delicacy with Geeta Nair

by on May 10, 2016

A wholesome gravy with tomatoes, the special ingredient in tomato pachchadi is the crushed mustard seeds that lend a unique flavour. Much loved in Geeta Nair’s home as in most Kerala homes, this is simple and easy to make.
Tomato Pachchadi Geeta Nair


  • 200 gm tomatoes
  • ¼ tsp turmeric
  • ¼ tsp red chilli powder
  • ½ level tsp crushed mustard seeds
  • Salt to taste

For the paste

  • 150 gm grated coconut
  • 1 green chilli (deseeded to reduce heat)
  • ¼ tsp cumin seeds

For the tempering

  • 1 tbsp coconut oil
  • ½ tsp mustard seeds
  • 2 deseeded dry red chilli
  • a sprig curry leaves


  1. Quarter the tomatoes; add a cup of water and boil with turmeric, chilli powder and salt until the tomatoes are tender.
  2. Grind the grated coconut, green chilli and cumin seeds into a paste using very little water and add to the tomatoes. Bring to boil.
  3. Add crushed mustard seeds, stir and switch off the flame.
  4. Heat coconut oil in a pan and add mustard seeds. As they splutter, add red chilli and curry leaves.
  5. Pour this tempering over the tomato pachchadi.
  6. Mix well and serve as an accompaniment to a meal. Tastes delicious with warm steamed rice.

Photo Courtesy: Harmony Magazine

Part-1 of this post is an interview with Geeta Nair, a true foodie and dog lover from Chennai. Also enjoy her special recipe of Raw Mango Pachchadi (Chutney).
First published in ‘Heart to Hearth’ – a column in Harmony Celebrate Age, a magazine about silvers.


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