One recipe... Two pachadis...
Here are the recipes for curried tomato pachadi and curried tomato-curd pachadi.
Curried tomato pachadi recipe
For 8 servings
Tomatoes - approx. 1/2 kg, fully ripe ones, chopped into small bits, mashed to a rough pulp
Onions - 2, medium-sized, chopped into small bits
Coriander leaves - one bunch, chopped
Garlic - 2 small bulbs, or 4 big pods; remove skins, and chopped
Mustard seeds - 1/2 teaspoon
Black-gram dal - 1/2 teaspoon
Cummin seeds - 1/4 teaspoon
Dried red chillies - 2, medium-sized
Turmeric powder - 1/4 teaspoon
Black pepper powder - 1/4 teaspoon
Coriander powder - 1/4 teaspoon
Red chilli powder - 1/4 teaspoon
Fenugreek seeds powder - 1/4 teaspoon
Green chillies - 3, small, chopped into small bits
Curry leaves - one sprig
Tamarind extract - 1 tablespoon, thick
Ground-nut oil - 4 tablespoons (or any other oil of your preference)
Salt - 1-1/4 teaspoon
Method: Heat a vessel and pour in the oil. When it becomes very hot, add the mustard seeds to splutter, then the black-gram dal to brown lightly, the cummins, whole red chillies, curry leaves, then the onions, garlic, and green chillies all together. Fry the onions well till the edges turn brown here and there, then add the chopped mashed tomatoes along with the salt, spice powders, and tamarind juice. Stir well once, cover with a lid, and let it boil quickly for half an hour or till it becomes semi-thick. Add the coriander leaves a minute before removing it from the heat. Stir now and then while it boils to prevent burning at the bottom of the vessel. Serve hot or cold. You may also preserve it for a few days in the refrigerator.
Curried tomato-curd pachadi recipe
This is a very slight variation to the above-mentioned recipe. After removing from the heat, when cold, add 1/2 cup thick curds to it and you have curried tomato-curd pachadi. Enjoy!
Note: If your homemade curds are too watery, thicken them by pouring it on a fine muslin cloth, gather up the corners, and hang it for the watery portion to drain away.