A pachadi is a South Indian dish that falls somewhere between curry, salad and condiment. This one is more like a chutney and goes well with rice and dal. There's a bit of heat from the chiles, some smokiness from the tomatoes, but the main flavors are sweet from the coconut and sugar and sour and coolness from the yogurt.
Slice tomatoes in half lengthwise. Broil, skin side up, 5 to 6 minutes or until charred and skin begins to separate. Place tomatoes in food processor; cover. Process until pureed
Mix tomatoes, tomato paste, sugar, sea salt and bay leaves in large saucepan. Bring to boil on medium heat. Reduce heat to low; simmer 15 to 20 minutes
Heat oil in small nonstick skillet on medium heat. Add mustard seeds and crushed red pepper. Cook until mustard seeds begin to pop, shaking pan frequently. Add to tomato mixture with jalapeño pepper
Simmer 10 minutes or until very thick; stirring occasionally. Remove bay leaves. Cool completely. Stir in coconut and yogurt. Serve with wedges of Indian flatbread, such as naan or pita, if desired