THAKKALI THAYIR PACCHADI OR SOUTH INDIAN TOMATO RAITHA

INGREDIENTS:
1. TOMATOES - 3 NO.S (MEDIUM SIZED)
2. OIKOS GREEK YOGURT - 300 GMS
3. GREEN CHILLIES - 4 NO.S
4. GRATED COCONUT - 3 TEASPOONS
4. WHOLE CASHEWNUTS - 4 NO.S
5. MUSTARD SEEDS - 1/4 TEASPOON
6. CUMIN SEEDS - 1/4 TEASPOON
7. URAD DHAL - 1/2 TEASPOON
8. RED CHILLIES - 2 NO.S
9. ASAFOETIDA - 1/8 TEASPOON
10. SALT - ACCORDING TO YOUR TASTE
11. OIL - 3 TABLESPOONS

METHOD:
1. PRESSURE COOK THE TOMATOES IN A BOWL TILL 4 WHISTLES . LET IT COOL AND PEEL THE TOMATOES . MAKE A PULP WITH YOUR HANDS . DO NOT GRIND IT .
2. MIX THE TOMATO PULP WITH THE YOGURT .
3. GRIND GREEN CHILLIES, GRATED COCONUT, CASHEWNUTS . ADD THIS TO THE YOGURT .
4. HEAT OIL IN A KADAI . ADD MUSTARD SEEDS, CUMIN SEEDS, URAD DHAL, RED CHILLIES . FRY FOR COUPLE OF MINUTES . SWITCH OFF THE STOVE AND ADD ASAFOETIDA NOW . ADD THIS TO THE YOGURT AND ADD SALT . THE RAITA IS READY NOW. THIS GOES VERY WELL WITH THE WHITE RICE .