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Andhra Style Instant Tomato Pachadi

2021-02-24
  • Servings: 6
  • Prep Time: 5m
  • Cook Time: 30m
  • Ready In: 35m
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Nutritional Info

This information is per serving.

  • Calories

    35
  • Carbohydrates

    3g
  • Fat

    2g
  • Protein

    0g
  • Serving Size

    30g
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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.

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