Andhra Style Instant Tomato Pachadi
2021-02-24- Cuisine: Andhra, Indian
- Course: Main Course
- Skill Level: Intermediate
-
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- Servings: 6
- Prep Time: 5m
- Cook Time: 30m
- Ready In: 35m
Average Member Rating
(5 / 5)
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Nutritional Info
This information is per serving.
-
Calories
35 -
Carbohydrates
3g -
Fat
2g -
Protein
0g -
Serving Size
30g
An easy tomato pickle prepared in Andhra style that is “not a long-lasting” pickle. Yes, it has a very short shelf life of 7-10 days. It can be served with tiffins like idli, dosa, Pongal, rice, and roti.
Ingredients
- 3 Kgs Tomatoes
- 1 1/2 Tablespoon Rock Salt
- 1/3 Cup Tamarind
- 1/2 Teaspoon Turmeric Powder
- 1 Teaspoon Mustard Seeds
- 1/4 Teaspoon Methi Powder
- 1/2 Cup Red Chili Powder
- 1 Cup Oil
- 1 Teaspoon Jeera Seeds
- 1 Teaspoon Mustard Seeds
- Dry Red Chilies
- 6-7 Garlic Cloves
Method
Step 1
Cut the tomatoes and keep them aside.
Step 2
Heat 1 tablespoon oil and add chopped tomatoes. Add 1 1/2 teaspoon salt and mix well—Cook for 5 minutes.
Step 3
Add 1/3 cup of tamarind and mix well. Cook for 10 minutes or cook until all the water reduces.
Step 4
Add 1/2 teaspoon turmeric powder, 1 teaspoon mustard powder, 1/4 teaspoon method powder, 1/2 cup red chili powder, 1 tablespoon rock salt, and mix well.
Step 5
Turn off the stove and let it cool.
Step 6
Add the tomato mixture to the grinder and grind it.
Step 7
Heat 1 cup oil and add 1 teaspoon jeera, 1 teaspoon mustard seeds, few red chilies, few curry leaves, 6-7 crushed garlic.
Step 8
Add the seasoning to the tomato pachadi and mix well.
Step 9
Serve it with dosa, idli, or plain white rice.