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Tomato in Yogurt

27 Jul

Tomato Perugu Pachadi.

Tomato is extensively used in various cuisines all over India. Tomatoes are cooked till soft and mushy but not juicy. Onion is fried till light golden color but not dark brown. Cooked tomato and onion is mixed with whisked plain yogurt. As a final step, oil is tempered with good amount of dried red chiles and other spices and added to the yogurt bowl.
Makes: 2 Cups of Tomato in Yogurt


Plain Yogurt 1 1/2 Cup
Tomato 2 – 3
Onion 1 small
Salt to taste
Oil 2 tsps


Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 5
Asafoetida a big pinch
Oil 1 tsp

Method of preparation:

Peel and finely chop the onion.
Wash and finely chop tomato.
Whisk yogurt and keep aside.

Heat a tsp of oil in a pan, add onion and fry till onion turns light brown around the edges.
Remove the fried onion onto a mixing bowl.

Heat another tsp of oil in a pan, add tomato pieces and salt.
Fry till tomato turns soft and some of the pieces holding a little shape.
Remove the tomato onto the same mixing bowl.
Let the onion and tomato cool to room temperature.
Then add the whisked yogurt into the mixing bowl containing cooked tomato and onion.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, remove from heat and add to the above yogurt bowl.
Mix thoroughly and serve tomato in yogurt with plain steamed rice or with idly or dosa etc…
Notes: Make sure not to add hot cooked tomato and onion into the yogurt or else the yogurt turns sour.

Suggestions: If tomato is sour, add more yogurt to the mixture to balance.
Variations: Add finely chopped green chillies to the tempering to spice up tomato in yogurt. Tomatoes can be grilled to add a smoky flavor to the raita.
Other Names: Dahi Tomato, Tomato Raita.