Recipe: at dinner Tomato Pachadi (Tomato pickle)

Recipe: at dinner Tomato Pachadi (Tomato pickle) Delicious, fresh and tasty.

Tomato Pachadi (Tomato pickle). tomato achar recipe or andhra tomato pickle recipe with detailed photo and video recipe. basically a cooked tomato concentrate, spiced with pickle spices, specifically used as a condiment to enhance taste and staple. the most common spices used in tomato pickle recipe is asafoetida, red chili powder, turmeric, and fenugreek with the sourness of. Tomato pickle recipe is a south indian style kind of pickle recipe made using chopped tomatoes which can be made instantly and quickly and stored. Watch the video procedure below for making instant tomato pickle.

Tomato pickle is a tangy delicious pickle from the Indian state Andhra Pradesh.

There are so many versions of making this Delicious tomato pickle with little variation of ingredients and tempering. traditionally it is made with sun dried tomatoes for a long shelf life but it is an instant quick version of making tomato pickle.you can store this.

Tomato Pachadi (Tomato pickle) When you have sudden guests at home and you want to make a tasty dish for them, here is the perfect and a quick recipe.

You can have Tomato Pachadi (Tomato pickle) using 11 ingredients and 9 steps. Here is how you cook it.

Ingredients of Tomato Pachadi (Tomato pickle)

1. Prepare of For preparation :.

2. Prepare of Medium sized tomatoes.

3. You need of Chilli powder.

4. Prepare of Salt.

5. You need of Fenugreek seed powder.

6. You need of Vegetable oil.

7. It’s of For Garnishing :.

8. It’s of Mustard seeds.

9. Prepare of Red chilli.

10. Prepare of Hing.

11. You need of Sesame seed oil (optional)/ vegetable oil.

Please try it and share your thoughts in the comments section.

Nilava Pachadi is a chutney that stays fresh for a long while (sometimes even a year).

Gongura Pachadi is one such pickle and today I present yet another Andhra favourite called Tomato Nilava Pachadi.

The characteristic of such pachadis is the amount of oil that we use in them (as compared to eat-immediately pachadis).

Tomato Pachadi (Tomato pickle) step by step

1. Dry roast fenugreek seeds till they turn golden brown. Make a fine powder of the seeds and keep it aside..

2. Heat a pan. Add 4 tbsps of vegetable oil. Allow the oil to heat. Cut 4 medium sized tomatoes to small chunks. Add these tomatoes to the pan..

3. Do not cover the pan with lid as the tomatoes needs to be fried. Mix the tomatoes once in a while. Please dont smash tomatoes in this process..

4. Once the oil oozes out from tomatoes, turn off the stove and keep it aside for cooling..

5. Once the fried tomatoes are moderately cool, add fenugreek seed powder, salt and chill powder as per the measurements in ingredients section..

6. Now take a small pan and heat it. Add 4 tbsps of sesame seed oil/ vegetable oil and allow it to heat. Then, add mustard seeds, red chillies and Hing..

7. Once the Garnishing ingredients are fried, add it to the fried tomato we already prepared. Mix it well and the pickle (pachadi) is ready to eat..

8. This pickle will remain fresh for 2 days in the room temperature and 4-5 days in the fridge..

9. Enjoy the pickle with hot rice and ghee..

Tomato pickle recipe - Traditionally this andhra tomato pickle is made with sun dried tomatoes.

But for those living abroad or living in high rise buildings or in places where there is not enough sun, this method comes handy.

This tomato pickle tastes tangy, hot and sour with flavors of methi and.

Add coconut paste, curd and salt to the tomatoes and mix well.

When mustard seeds start to splutter, add dry red chilly and curry leaves.