Tomato Pachadi

It was great fun to make this dish, a simplified version of a South Indian side dish called pachadi, because my boyfriend's family hails from that part of India. Traditional pachadi usually consists of finely chopped and boiled vegetables, mixed with coconut, chiles, and mustard seeds. This version keeps those last three ingredients in the mix, but makes things easier with the use of canned tomatoes!

Combine 1/2 cup water, 1 tablespoon organic brown sugar, 2 bay leaves, and 1 undrained (28-ounce) can of fire-roasted crushed tomatoes. Bring to a boil, then reduce heat and simmer for 20 minutes.

Transfer to a bowl, and cool to room temperature. Once cool, discard the bay leaves.

When the tomato mixture is almost cool, heat 1 teaspoon vegetable or canola oil in a small skillet over medium heat. Add 2 and 1/4 teaspoons mustard seeds and 2 dried hot red chiles; cook, partially covered, for 3 minutes, while shaking the pan frequently - the mustard seeds should begin to pop.

Cool the mixture, then discard the red chiles.

Add the mustard seed mixture to the tomato mixture, along with 1/4 cup flaked coconut and 1 seeded and minced serrano chile. Stir in 1/4 cup plain soy yogurt (such as Whole Soy). This is best served immediately. It goes great with some cooked rice and lentils to round out the meal. A 1/4 cup of the pachadi is 90 calories.

Cost:
canned crushed fire-roasted tomatoes $3.39
plain soy yogurt $1.39