Thursday, November 21, 2013

Simple Nilava Tomato Pachadi/Pickle Andhra Style


Tomatoes- 3lb (around 11-12 medium size tomatoes)
Mustard seeds- 1tsp
Turmeric- 1/2 tsp
Chilli Powder- 2 1/2 tbsp
Salt - 3tsp
Tamarind - small piece (add only if the tomatoes are not so tangy)
Vinegar- 1tsp (optional)
Methi seeds - 2tsp
Oil- 2tbsp

For tempering/popu:

Oil - 1/8cup
Mustard seeds- 1tsp
Red Chillis- 5
Curry leaves - 15 to 20
Hing- Pinch
Garlic- 6 whole pods (cut into rounds)


  • Dry roast methi seeds till they are lightly brown in color and when slightly the aroma of the seeds comes out and transfer it into the blender. Let it cool and make into powder.
  • Cut tomatoes by removing the upper part and keep aside.
  • Heat the pan and add oil, mustard seeds and when they start spluttering add cut tomatoes. Cook the tomatoes on high heat till they are soft and reduce the flame to medium low.(make sure the tomatoes are cooked without the lid on it)
  • Meanwhile add chilli powder, salt, tamarind, vinegar and keep mixing. 
  • Cook it till oil separates from the tomatoes. For this it may take around 45mins to 1hour on medium flame.
  • When all the water evaporates and oil oozes from the puree add the methi seed powder, mix well, switch of the flame and let it cool. 
  • Heat oil in a separate pan and add all the tadka items mentioned above and when mustard seeds starts spluttering switch off the flame. Add this to the tomato mix and let them cool completely. 
  • Transfer it into a dry, air-tight container and store it in refrigerator. 
  • This pickle goes well idlis, dosas and also with hot rice.

To make it into chutney you can add 1tbsp of pickle into 1cup of yogurt and mix well.


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