Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, tomato pachadi (tomato pickle). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Tomato Pachadi (Tomato pickle) is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tomato Pachadi (Tomato pickle) is something that I have loved my whole life.
Tomato pickle recipe made with ripe tomatoes, spices, curry leaves & oil. 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.
To begin with this recipe, we have to prepare a few ingredients. You can have tomato pachadi (tomato pickle) using 11 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Tomato Pachadi (Tomato pickle):
- Take For preparation :
- Take 4 Medium sized tomatoes
- Prepare 2 tbsps Chilli powder
- Make ready 1.5 tbsps Salt
- Prepare 1 tbsp Fenugreek seed powder
- Take 4 tbsps Vegetable oil
- Prepare For Garnishing :
- Make ready 1 tbsp Mustard seeds
- Take 2 Red chilli
- Make ready 1/4 tsp Hing
- Take 4 tbsps Sesame seed oil (optional)/ vegetable oil
Summer=abundant tomatoes=sun dry=pickle preparation. 🙂 Many of you dear readers have been very patiently waiting for sun dried Tomato pickle recipe. 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. South India is very popular in pickle making and the kinds of pickles that are made range from instant pachadi to long time storage pickles that last for at. Quick tomato pickle rasam Stir in some tomato pickle into cooked dal, add water to adjust consistency.
Steps to make Tomato Pachadi (Tomato pickle):
- Dry roast fenugreek seeds till they turn golden brown. Make a fine powder of the seeds and keep it aside.
- 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.
- Do not cover the pan with lid as the tomatoes needs to be fried. Mix the tomatoes once in a while. Please don't smash tomatoes in this process.
- Once the oil oozes out from tomatoes, turn off the stove and keep it aside for cooling.
- Once the fried tomatoes are moderately cool, add fenugreek seed powder, salt and chill powder as per the measurements in ingredients section.
- 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.
- 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.
- This pickle will remain fresh for 2 days in the room temperature and 4-5 days in the fridge.
- Enjoy the pickle with hot rice and ghee.
Bring to gentle boil, garnish with cilantro. I am a super-fan of tomato pachadi. My mom used to make this in bulk, so I would never run out of the supply 🙂 I am also in. Tomato pickle- A very delicious Instant tomato pickle from Andhra Pradesh which goes well with Idli, Dosa,Chapati and Rice. Tomato pickle is a tangy delicious pickle from the Indian state Andhra Pradesh.
So that’s going to wrap it up with this special food tomato pachadi (tomato pickle) recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
