Yogurt with Sautéed Tomatoes and Coconut: The Best Yogurt with Sautéed Tomatoes and Coconut Recipe from Cook'n

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	Yogurt with Sautéed Tomatoes and Coconut

Serves: 4

(Bhundae Tamatar aur Nariyal ki Pachadi)
Category: South Indian Pachadis
Makes 4 to 6 servings
This is an easily made pachadi, but be sure not to over-mix the yogurt and coconut milk, and refrigerate any leftovers immediately.

Print this Recipe

   1/2 cup Coconut Milk or store-bought
   2 cups nonfat plain yogurt (do not whisk)
   1 tablespoon peeled minced fresh ginger
   1/4 cup finely chopped fresh cilantro, including soft stems
   1 to 3 fresh green chili peppers, such as serrano, minced with seeds
   1/4 cup fresh or frozen grated coconut or unsweetened shredded coconut
   1/2 teaspoon salt, or to taste
   1 tablespoon peanut oil or coconut oil
   3 dreid red chili peppers, such as chile de arbol, with stems
   1 teaspoon dried yellow split chickpea (channa dal)
   1 teaspoon black mustard seeds
   1 teaspoon cumin seeds
   8 to 10 fresh curry leaves
   2 large tomatoes, coarsely chopped

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1. Prepare the coconut milk. Then, in a serving bowl, lightly mix together the yogurt, coconut milk, ginger, cilantro, green chili peppers, coconut, and salt. (It should not be smooth)

2. Heat the oil in a small nonstick saucepan over medium-high heat and add the red chili peppers, dal, mustered and cumin seeds they should sputter upon contact with the hot oil, so cover the pan and lower the heat till the spluttering subsides. Quickly add the curry leaves and stir 30 seconds. Add the tomatoes and cook, stirring, until softened, about 2 minutes, then fold everything into the yogurt. Serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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