Tomato Pacchadi

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This used to be my mother's standard raita. Pacchadi can mean different things - in Hyderabad Telengana usage it can mean something uncooked - like raita (or like the uncooked tamarind pulusu in the dals and rasams list). In Andhra Telugu usage it often refers to pickle. This is a good one - really fresh and pleasing.

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1 1/2 litre pot of yogurt, stirred into uniformity

1 small onion, very finely chopped

2 medium tomatoes, diced smallish

1/2 teaspoon mustard powder

1/2 teaspoon salt

1 green chilli, slit along its length 

Small handful of coriander leaves (torn up small)

Small pinch of chilli powder or paprika

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Put all the ingredients into a bowl, make sure the mustard and salt are well mixed in by stirring well. Leave the whole to sit for a while until the tastes of the fresh ingredients are nicely infused. Just before serving, remove the green chilli (to avoid surprises!) and garmish with a few coriander leaves and a sprinkle of chilli powder or paprika.

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