The weather here in Chennai has been really crazy of late, alternating between hot and humid and cold and rainy. This has promptly resulted in most everyone at home falling sick, down with colds coughs or just feeling under the weather. This is the time when you feel like eating that one thing in particular which will stimulate your tastebuds and nothing else will do. My craving right now is for some super hot tasty rasam. While I go down to make me some, please go through the recipe for Tomato Perugu Pachadi (perugu = curd=yoghurt).
This simply has to be one of the easiest and tastiest raitas out there. It had a very distinctive taste thanks to the generous use of asafoetida which combines well with tomatoes. Goes well with most south Indian foods, or just by itself with rice.
4 tomatoes chopped finely
1 or 2 green chilli cut into small bits
1 tablespoon coriander leaves
1/2 teaspoon mustard seeds
1/4 teaspoon methi seeds
1/4 teaspoon turmeric powder
1/4 teaspoon asafoetida
salt to taste
1 cup curd/ yoghurt stirred well
1 teaspoon oil
Heat oil. When hot, add the mustard seeds and methi seeds.
When they crackle, add the green chilli and then tomatoes. Add turmeric and salt and cook till tomatoes get mushy.
When done, add the asafoetida and take off the flame.
Add chopped coriander leaves and mix into the curd.
Serve with hot rice, pulaos or mixed rices.