Tomato Pachadi

Great with lemon rice! Or anything else.

You need: 1 medium tomato, like a Roma; 1.5 cups yogurt; 1 tsp mustard seeds; 1/2 tsp cayenne pepper (lal mirch); 4-5 curry leaves; 1 tbsp finely chopped cilantro; 1 green chilli; 1 tbsp oil; salt to taste; 1/4 tsp sugar

How to:

  1. Blanch the tomato (place in boiling water) for 15 seconds. Turn off the heat and leave the tomato in the hot water.
  2. Mix the cayenne, salt, and sugar into the yogurt.
  3. Run the tomato under cold water and then remove the skin. Discard the skin.
  4. Mash the tomato well with a fork and mix with the yogurt.
  5. Heat the oil in a small pan. Add the mustard seeds.
  6. When they begin to sputter, add the green chilli and curry leaves.
  7. When the curry leaves begin to brown, add the cilantro, stir well, and turn off the heat.
  8. Add this to the yogurt and mix well.