THAKKALI PACHADI, TOMATO RAITHA

             As the summer is in the peak, almost everyday for lunch i am a making raitha, as an accompaniment  with rice.  My mom makes this simple tomato raitha ,during festivals and special occasions. I made this two days back when i have guests around ,and we had this with Bisibelabath.
Also check out

• Carrot capsicum raita
• Mixed veg raita

INGREDIENTS:

TOMATO	4 NO
COCONUT	2 TBLSP
GREEN CHILLI	1 NO
CUMIN SEEDS	1/4 TSP
OIL	1 TSP
MUSTARD SEEDS	1/4 TSP
CORIANDER LEAVES	FEW
SALT	AS NEEDED
YOGURT	1 CUP

METHOD:

• Wash the tomatoes and chop them finely.
• Grind the coconut ,green chilli and cumin seeds into a fine paste and keep aside.

• In a kadai, add oil and throw in the mustard seeds.
• When it splutters add the chopped tomatoes to this and saute for 3-5 minutes in a low flame.

• Transfer it to a bowl and add the ground coconut mixture to it
• Mix it nicely by adding salt and finely chopped coriander leaves to this.

• Mix well with yogurt , before serving .

• Serve with any rice of your choice.